Description
The Pierekaczewnik TSG is a bakery product obtained overlapping six thin layers of worked pastry, on which a sweet or meat-based filling is laid, and then the layers are spirally rolled.
Production Area
The traditional territory of Pierekaczewnik TSG covers almost the entire area of the present Poland.
Production Method
The preparation of Pierekaczewnik TSG is carried out in more elaborated stages, that go from the preparing and rolling of the dough (done exclusively by hand), to the shaping (that forms the multi-layered structure) to the baking (of about two hours, at a temperature of 180°C). The specific feature of the product is its multi-layered structure, which is the result of superposing thin (nearly transparent) layers of dough, stuffed, and rolled.
Appearance and Flavour
The shape of Pierekaczewnik TSG recalls the shell of a snail. The crust is lightly gold or yellow-brown in colour.The product weighs about 3 kg, with a diameter of 26-27 cm, and has a compact, soft and elastic consistency. The taste can be either sweet or spicy depending on the filling.
History
The Pierekaczewnik TSG is a traditional dish that originates from the old eastern borderlands of Poland, which were inhabited by people of many cultures: Poles, Lithuanians, Russians, Belarussians, Ukrainians, Jews and Tatars. The Tatars arrived in Poland as early as the fourteenth century, bringing with them a rich oriental culture that combined with the culture of the local populations, and an example is Pierekaczewnik TSG. The traditional character of the product has remained unchanged, proved by the fact that the ingredients of the filling are the same, and that the dough is worked by hand.
Gastronomy
As the recipe is very laborious, the Pierekaczewnik TSG is made rarely. Today is prepared exclusively by the Tatar families for the celebration of the Bajramy.
Marketing
Generally Pierekaczewnik TSG is sold fresh. Since its recipe is long and elaborated, it is prepared for special occasions like the celebration of "Bajramy" from the Tatar tradition.
Distinctive Features
The characteristics of Pierekaczewnik TSG are closely linked to the method of preparation and its specificity is due to the multi-layer structure and the making and laying of the pastry and filling which are made by hand.
