Poppy seed pie with almond powder
8 servings
30 minutes
Poppy seed pie with almond flour is a refined dessert with deep roots in Eastern cuisine, where poppy is traditionally used in sweet dishes. Its delicate dough with a light creamy note perfectly complements the fragrant filling of poppy seeds, almond flour, and vanilla sugar, creating a rich flavor with nutty-vanilla undertones. The slight tartness of rum-soaked raisins adds sophistication, while the airy texture of the egg whites makes the filling tender. This pie not only warms the soul with its taste but also pairs wonderfully with tea or coffee, making it an excellent finish to a family dinner.
1
For the dough (400 grams) – I mixed 200 grams of flour with 20 grams of sugar and 2 pinches of salt, added 100 grams of softened butter and rubbed it with the flour; formed a mound of flour and broke one egg on top. Then I added 20 grams of cold water.
- Wheat flour: 200 g
- Sugar: 20 g
- Salt: pinch
- Butter: 100 g
- Chicken egg: 1 piece
- Water: 20 ml
2
I kneaded the dough by hand.
3
I rolled a ball and put it in the fridge for 30 minutes.
4
Divided into two parts and rolled out to a thickness of no more than 1 cm.
5
For the poppy filling, I soaked 30 grams of raisins in two tablespoons of rum and melted 50 grams of butter.
- Rum: 2 tablespoons
- Raisin: 30 g
- Butter: 100 g
6
I mixed 400 grams of poppy seeds (previously ground in a blender) with 200 grams of sugar, 20 grams of almond powder, and 1 packet of vanilla sugar.
- Poppy: 400 g
- Sugar: 20 g
- Almond powder: 20 g
- Vanilla sugar: 15 g
7
Then I added butter, raisins, and mixed everything well until smooth; I whipped 2 egg whites in a separate bowl and added them to the poppy mixture.
- Butter: 100 g
- Raisin: 30 g
- Egg white: 2 pieces
8
I placed one rolled out layer of dough at the bottom of the mold, spread all the filling on top, leveled it, and placed the second layer on top, brushed it with egg yolk, and put it in the oven for 35 minutes at 190 degrees.
- Egg yolk: 1 piece