Puff pastry roll with poppy seed filling
6 servings
60 minutes
Puff pastry roll with poppy filling is a refined delicacy of European cuisine, where airy dough harmoniously combines with aromatic poppy filling. Poppy, a traditional ingredient in many European desserts, is soaked in honey and milk in this recipe, acquiring a rich, sweet flavor with a hint of nuttiness. The origins of this dish can be found in Central European gastronomy, where poppy pastries hold special significance. When baked, the roll develops a golden crispy crust while remaining soft and tender inside. It can be served with morning coffee or as a dessert on festive tables. This treat evokes a sense of home warmth and coziness, filling the kitchen with the enticing aroma of fresh baking.
1
Place the poppy seeds in a saucepan, pour boiling water over them, and let them sit for 20-30 minutes.
- Poppy seeds: 250 g
2
Drain the water. Place the pan with poppy seeds on the heat and allow the remaining water to evaporate.
3
Add honey, sugar, and milk to the poppy seeds. Cook the poppy seeds on low heat until the liquid evaporates, about 40 minutes, then add butter and simmer for another 5 minutes. Let the poppy seeds cool.
- Honey: 3 tablespoons
- Sugar: 3 tablespoons
- Milk: 200 ml
- Butter: 50 g
4
Roll out the ready-made puff pastry. Place the filling on the dough and roll it into a log.
- Unyeasted puff pastry: 1 piece
5
Whisk the egg yolk and brush it on the roll.
- Egg yolk: 1 piece
6
Place the roll in a preheated oven at 180 degrees for 30-40 minutes. You can check the readiness of the roll by poking it with a toothpick. If there is no dough left on the toothpick, the roll is ready.
