TIPascale:Ground poppy seeds do not retain their freshness for long, and can even become bitter. As a result, I recommend buying whole seeds and then grinding just the amount you need for a specific recipe each time. Another option is to store ground poppy seeds in the refrigerator or freezer.Ground poppy seeds mixed with honey or brown sugar is a fantastic combination.
CRISPY POPPY-SEED PASTRY ROLL Makes 1 to 2 rolls.Dough 1½ cups flour, sifted¼ cup sugar100 gr. butter2 to 3 Tbsp. sour cream1 level tsp., baking powder1 egg yolkFilling¾ cup fresh poppy seeds, ground finely½ to ¾ cup cookie crumbs3 Tbsp. raisins3 Tbsp. ground walnuts1 tsp. vanilla extract1 tsp. rum or brandy50 gr. butter, melted2 to 3 tsp. powdered sugarTopping ½ cup powdered sugarMix all the dough ingredients together until dough falls away from sides of bowl. (Add a little more flour if necessary.) Let rest in fridge for 30 minutes.In a separate bowl, mix all the filling ingredients together.Roll out the dough into a ½-cm.-thick square on a floured work surface. Spoon the filling onto the dough on the side closer to you and then roll the dough into a roll. Place on a greased baking tray.With a knife, make a number of indentations at an angle on top of the roll. Bake in an oven that was preheated to 180° for 25 minutes until golden brown.After the pastry roll has cooled a little (but is still warm), sprinkle with powdered sugar. Let cool completely and then slice.POPPY-SEED MUFFINS Dough 4 medium Granny Smith apples, cored and cut into cubes3 Tbsp. sugar6 eggs, separated into whites and yolks1½ cups sugar200 gr. poppy seeds, ground100 gr. butter or margarine, softened2 Tbsp. cornflour1 tsp. vanilla extract½ cup baking or gluten-free flour, siftedIf using a cupcake tray, oil spray or melted butterToppings ½ cup almond sliversPowdered sugar½ cup honey or silanPlace apple cubes in a pot with 3 Tbsp. sugar. Cover with water and bring to a boil. Cook for 10 minutes. Drain and smash apples.With an electric mixer, whip egg whites on high speed. Gradually add sugar. Whip until stiff peaks form.In a separate bowl, mix egg yolks together with poppy seeds, butter, cornflour and vanilla.Fold egg-white mixture into egg-yolk mixture. Add the flour and mix. Grease a muffin tray and then pour the batter into each muffin holder. Sprinkle almond slivers on top. Bake for 50 to 60 minutes in an oven that has been preheated to 180°. Let cool. Sprinkle powdered sugar, honey or silan on top of each muffin.POPPY-SEED PASTRIES Makes 35 to 40 pieces, depending on size Dough 3½ cups flour, sifted25 gr. yeast½ cup sugar1 tsp. vanilla extract200 gr. butter, softened and cut into cubes1 egg¼ tsp. salt½ cup milkFilling2 cups poppy seeds, ground50 gr. butter, cut into cubes½ cup milk3 Tbsp. silan (date syrup)1 tsp. lemon peel, grated¾ cup date spread½ cup walnuts or pecans, chopped½ tsp. cinnamonEgg wash 1 egg beaten with 2 drops of oilPour the flour into a bowl and then add the yeast, sugar, vanilla and butter. Mix with an electric mixer fitted with a dough hook. While mixing, add the egg, salt and milk. Continue mixing until smooth.Cover bowl and let dough rise in a warm place for 60 minutes until it has doubled in volume. If you’re in a hurry, you can cover with plastic wrap and let it sit in the fridge for a few hours. Separate the dough into three sections.To prepare the filling, add the poppy seeds, butter, milk, silan, lemon peel and date spread to a pot. Cook over a low flame for 3 to 4 minutes. Stir often. Add the walnuts and cinnamon and mix well. Pour equal amounts of filling into 3 bowls.Roll out the dough on a floured work surface until it’s 3 mm. thick. Cut out circles using a glass. Spoon 1 to 2 tablespoons of filling onto each circle and then close dough in a half-moon shape or roll up into a crescent shape.Arrange the pastries on a baking tray lined with baking paper. Brush with egg wash and let the pastries rise for another 20 minutes in a warm place. Bake in an oven that was preheated to 180° for 20 to 25 minutes. Let cool and then sprinkle with powdered sugar.POPPY-SEED LOAF CAKE Bake in a loaf pan.¾ cup light spelt flour1 packet baking powder½ cup ground or whole poppy seeds¼ cup coconut¼ cup ground almonds½ cup chocolate chips2 eggs½ cup demerara sugar½ cup canola oil1 packet vanilla sugarJuice from 1½ oranges (about ¾ cup)1 tsp. orange liqueur or brandy2 Tbsp. any red-colored jellyToppingPowdered sugarIn a medium bowl, mix flour, baking powder, poppy seeds, coconut, almonds and chocolate. In a separate bowl, mix the rest of the ingredients and gradually add the dry mixture. Mix well.Grease the pan and pour in the batter. Flatten.In a bowl, mix the jelly and then push teaspoons of it into the cake at random places. Bake in an oven that has been preheated to medium heat for 25 to 30 minutes or until a toothpick comes out dry. Remove from oven and let cool. Sprinkle with powdered sugar. Translated by Hannah Hochner.
Poppy-seed delights
A collection of recipes that include the famous Purim filling.
