Sweet Rolls with Poppy Seed Filling
By chef Gulasch
Tender buttery crescent rolls filled with fragrant poppy seeds. A traditional St. Martin's sweet treat.
- 30 min
- total
- Medium
- level
11 min prep · 19 min cook
What you will need
-
Poppy seeds 37.5 g -
Quark soft creamy 62.5 g -
Plain Flour 75 g -
Butter 62.5 g -
Milk 25 ml
-
Eggs 0.25 pcs -
Icing sugar 20 g - Vanilla sugar 0.25 pcs
-
Cinnamon 0.25 tsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🥐✨
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Make the dough. Mix the flour, quark, salt, and vanilla sugar into a smooth dough and let it rest for about 15 minutes.
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Boil the milk with sugar. Bring the milk with sugar to a boil over medium heat.
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Prepare the poppy seed filling. Add the ground poppy seeds and cinnamon and stir over low heat until the mixture thickens and becomes smooth.
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Roll out the dough. Divide the dough into two parts and roll it out into sheets about 3 mm thick.
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Fill and roll up. Cut the sheets into triangles, place a teaspoon of poppy seed filling in the center of each, and roll up.
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Bake. Transfer to a baking tray lined with baking paper, brush with beaten egg, and bake in the oven at 180 C for about 15-18 minutes until golden brown.
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Serve. Remove from the oven and serve 🍽️✨
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