nalesniki

From Polish naleśniki, Russian нале́сники (nalésniki), and Ukrainian нале́сники (nalésnyky).

nalesniki

1. plural of nalesnik

nalesniki (plural nalesnikis)

1. (proscribed) Alternative form of nalesnik.
   • 1845, Amalia v[on] Kochheim, “Various Preparations of Eggs”, in A Handbook of Foreign Cookery; Principally French, German and Danish: Intended as a Supplement to All English Cookery Books, London: John Murray, […], →OCLC, page 150:

     Nalesnikis, or Polish Pancakes. […] Nalesnikis with Preserves.

   • 1896 August 29, [Dramatic and Musical Criticisms]‎^[1]:

     It is a good rule to eat symphonically with the locality. When you are in Norfolk, Va., it would be silly to ask for a glass of beer instead of a mint-julep, or to neglect hog-fish and sigh for pumpkin pie. Would you demand pompano at Bethlehem, N. H., bird’s nest soup at Lenox, pork and beans at Shanghai, whitebait at Cracow, or ciernikis and nalesnikis at Worcester during the music festival?

   • 1959, William Heptinstall, “Nalesnikis”, in Hors d’œuvre and Cold Table: A Book of Tried and Trusted Recipes and Methods, London: Faber and Faber Ltd […], published 1968 (3rd impression), →ISBN, “Other Russian and Eastern European Dishes” section, page 242:

     Nalesnikis (Russian cuisine) are a type of kromesquis. […] When required, dip the nalesnikis in frying batter and fry in deep fat.

   • 1990 June 11, Karin Orr, “Ukrainian crepes just like Suzettes”, in The Grand Rapids Press, Grand Rapids, Mich., →ISSN, →OCLC, page D3:

     After baking, nalesnikis reheat well in a covered dish in the microwave.

   • 2002, Michael J. Baruch, “Nalesniki”, in The New Polish Cuisine, Del Mar, Calif.: LBCM Publishing, Inc., →ISBN, page 106:

     Most Poles are accustomed to a nalesniki that is traditionally filled with sweetened farmer’s cheese, sautéed mushrooms, fresh fruit jams or preserves, or even fresh fruits and homemade ice cream.

   • 2019 April 26, Marcus Dieterle, quoting Ed Okonowicz, “Museum event to explore tales of cuisine, culture”, in Weekend Whig, 177th year, number 79, Elkton, Md., →ISSN, →OCLC, page 2, column 2:

     In the neighborhood I grew up, it was kielbasa, kishka, pierogies, rye bread, pastries, nalesnikis, all kinds of things like that.