The Polish aversana is the typical dessert of Aversa, founded by the Normans and called “City of 100 Churches”.

Polish Aversana, history

It is said that she was born in 1926, when a nun of Polish origin donated the recipe for a typical dessert of her native country to the pastry chef Nicola Mungiguerra, who reworked it and the “Gran Polacco” soon became the most beloved dessert in the city. The Mungiguerra pastry shop still holds its secrets.

It is said that many were the famous lovers of the Polish: from the President of the Republic Giovanni Leone, to the entrepreneur Umberto Agnelli, to the singer Roberto Murolo up to Pope John Paul II who had the opportunity to taste it for the first time in 1990, when he stopped in the city of Aversa.

The Polish aversana can be made in the shape of a cake to be cut into slices or single portions. It is a dessert composed of two discs of brioche dough that enclose a filling of custard enriched with delicious sour cherries in syrup.

The recipe to make at home

Serves 6

for the dough

150 gr of flour 0

120 gr of flour 00

7 g brewer’s yeast

100 ml milk

60 g butter

1 egg

50 gr of sugar

1/2 lemon (grated peel)

1 pinch of salt

for filling

250 ml milk

15 gr of flour 00

2 egg yolks

50 gr of sugar

1/2 lemon (peel)

sour cherries in syrup

to decorate

1 egg yolk

chopped sugar

Procedure

Prepare the brioche dough with the ingredients of the dough. Continue with the custard. Take the leavened dough (it must double) and divide it in half and roll it out into two thin circles. Place the first circle on a baking sheet lined with parchment paper, add the cream and black cherries, then close with the second circle, sealing the edges well and let rise for another 1 hour.

Brush the surface with the beaten egg yolk and sprinkle with the granulated sugar, then bake for about 25-30 minutes in a preheated static oven at 180 ° C.