Gruszki w Cieście

Name: Gruszki w Cieście
Prep time: 28 min
Cook time: 15 min
Total time: 43 min
Cuisine: Polish
Ingredients: 150 g Wheat flour; 1 Egg; 200 ml Milk; 1 tbsp Sugar; 1 pkg Vanilla sugar; 1 tsp Baking powder; 1 pinch Salt; 4 Pear; ½ tsp Cinnamon; 350 ml Sunflower oil; 2 tbsp Powdered sugar

Gruszki w Cieście · ready in 43 min · 4 servings · 1049 kcal per serving · medium · 11 ingredients

A homely Polish autumn dessert: whole small pears wrapped in a light milk-and-egg batter, fried until crisp, then finished with a snowy dusting of sugar.

Prep: 28 min
Cook: 15 min
Total: 43 min
Serves: 4
kcal: 1049
Difficulty: medium

Polish Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

150 gWheat flour
1Egg
200 mlMilk
1 tbspSugar
1 pkgVanilla sugar
1 tspBaking powder
1 pinchSalt
4Pear
½ tspCinnamon
350 mlSunflower oil
2 tbspPowdered sugar (to serve)

Equipment

stovetop, mixing bowl, whisk, measuring spoon, peeler, melon baller, frying pan, tongs, kitchen thermometer, plate, paper towels, sifter

Instructions

Gather Ingredients
Gather and measure all ingredients; set out a bowl, whisk, peeler, melon baller, frying pan, tongs, thermometer, plate, and paper towels. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Whisk Batter
Whisk flour, egg, milk, sugar, vanilla sugar, baking powder, and salt in a bowl until smooth and thick enough to coat a spoon. · 3 min
What to look for: The batter is smooth, pale, and lightly thick.
Rest Batter
Rest the batter for 10 minutes at room temperature so the flour hydrates and the coating fries lighter and crisper. · 10 min
What to look for: Small bubbles appear and the batter looks slightly thicker.
Prepare Pears
Peel each pear, remove the core from the bottom with a melon baller, keep the fruit whole, and pat the surface dry with paper towels. · 8 min
What to look for: The pears are whole, dry, and neatly hollowed from the bottom.
Season And Coat
Stir cinnamon into the rested batter, dip 1 pear at a time, coat evenly, and let excess batter drip back into the bowl. · 2 min
What to look for: The batter clings in an even layer without bare patches.
Fry Pears
Heat sunflower oil to 175°C / 347°F, fry pears in batches for 3-4 minutes, and turn occasionally until the coating is golden and crisp. · 12 min
What to look for: The crust is evenly golden, crisp, and lightly puffed.
Drain Pears
Transfer fried pears to paper towels, drain for 2 minutes, and dust generously with powdered sugar while still warm. · 3 min
What to look for: Excess oil is absorbed and the sugar sits like a light white dusting.
Serve Warm
Serve 1 warm battered pear per plate immediately, with the crisp crust intact and the soft pear center steaming gently. · 1 min
What to look for: Each pear stands whole with a crisp golden shell and powdered sugar finish.

Nutrition (per serving)

kcal	1049
Protein	8 g
Carbohydrates	66 g
of which sugars	28 g
Fat	84 g
of which saturated	10 g
Fibre	6 g
Sodium	272 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Milk

Water: The batter will be lighter but less rich.

Sugar

Vanilla sugar: Use when you want a stronger vanilla aroma in the batter.

Vanilla sugar

Sugar: The batter stays sweet but loses the classic vanilla note.

Cinnamon

Vanilla sugar: Use only if cinnamon is unavailable; the flavor becomes sweeter and less warm.

Powdered sugar

Sugar: Use only if powdered sugar is unavailable; the finish will be crunchier.