Poppy seed roll made from puff pastry
8 servings
30 minutes
Poppy roll made from puff pastry is a refined treat with Italian roots, combining airy dough and fragrant poppy filling. The history of this dish goes back centuries when poppy was a symbol of abundance and used in traditional celebrations. Its rich, slightly nutty flavor perfectly complements the sweetness of milk and sugar, while semolina gives the filling tenderness. When baked, the roll is covered with a golden crust and its texture becomes crispy on the outside and soft on the inside. It is perfect with morning coffee or tea and as a festive treat. This dessert not only delights with its taste but also creates an atmosphere of coziness, reminding of home traditions and the warmth of family gatherings.
1
Cook the poppy seeds in milk with sugar until thickened (10-15 minutes after boiling), add semolina and cook for another 5 minutes.
- Poppy: 100 g
- Milk: 150 ml
- Sugar: 100 g
- Semolina: 1 tablespoon
2
Roll the dough until it doubles in size.
3
Cool the poppy seeds with semolina and add butter to them. Mix well.
- Butter: 70 g
4
Spread the filling on the dough and roll it up along the long side.
- Yeast puff pastry: 1 piece
5
Cut the roll lengthwise into pieces 1.5 cm wide and twist it into a round shape.
6
Bake, brushing the top with beaten egg yolk, for 20–25 minutes at a temperature of 180–200 degrees.
- Egg yolk: 1 piece