I used to help in our family restaurant. I love good food and enjoy thinking up creative ways to cook and use leftovers to avoid food waste.
Perfect for Novice Cooks
Poppy seed rolls are a delicious and not overly sweet pastry that are very quick and easy to make. Indeed, they're so easy to prepare that even a totally inexperienced cook could bake it successfully.
Because this recipe only has two main ingredients, both of which can be purchased ready-made from a grocery store, all you need to do is assemble the rolls and shove them in the oven.
About the Ingredients
- Poppy seed filling is a traditional East European food, and poppy seed rolls are popular in Poland, Czechoslovakia, Russia, and Hungary, to name but a few countries. The filling can be made from scratch, of course, but it's so much more convenient to buy it in a tin or packet. It can be purchased in grocery shops that stock international foods of that ilk. In London, where I live, we are blessed with numerous grocery stores of every nationality, whereas if you live away from multi-national cities, it might be more difficult to find. Fortunately, you can always buy it online.
- Ready-made puff pastry is available in virtually all supermarkets, and you can usually buy it as a single pack or a double pack. It's typically cheaper to buy a double pack, and you can freeze it until you are ready to use it. It's far less messy to use the ready-made puff pastry than making it yourself, and I must confess I never make pastry from scratch anymore—I hate getting covered in flour.
|Prep time||Cook time||Ready in||Yields|
5 servings (2 slices per serving)
- 1 roll ready-made puff pastry roll
- 1/2 tin (425 grams) Bakalland poppy seed filling (it comes in 850-gram tins)
- 1 egg yolk
- Preheat the oven to 220 degrees C, Gas Mark 7. Lay a sheet of grease-proof baking paper on a large oblong baking tray or just grease the baking tray itself.
- Unwrap the pastry and lay it out on a flat surface so that you are facing the widest edge (see photo).
- Spread the poppy seed paste evenly over the whole surface, leaving about 1/4 in. (1/2 cm) empty along the long edge furthest away from you.
- Separate one egg yolk from the white. Whip up the yolk in a bowl with a fork. Then paint egg yolk thinly along the 1/4 in. (1/2 cm) empty long edge of the seeded pastry furthest away from you.
- Starting with the part nearest to you, wrap the long edge of the pastry fairly tightly in a roll away from you, and press the length of the wet egg-soaked edge gently against the dry part to seal the edge all the way along, so that you have a long sausage-shaped roll of filled pastry.
- Lightly grease the baking sheet with butter or cooking oil to prevent the roll sticking when cooked. Then place the roll onto the baking tray. If it won't fit because it is too long, cut the roll in half with a sharp knife. Then paint the exposed part of the pastry with egg yolk, which will give it a shiny glaze when cooked. Then cut diagonal stripes into the top edge of the pastry.
- Place in the preheated oven and cook for 20 minutes. Then remove from the oven, allow to cool for 5-10 minutes before cutting the roll into slices.