John Myers
Ingredients for 1 servings:
- 300 g flour
- 125 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 2 m.-sized eggs
- 150 g butter or margarine
- 1 jar cherry(s), (212 ml) (Amarena-)
- 1 pack of poppy seed cake (250 g)
- 1 egg yolk
- 150 g granulated sugar
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes
Mix flour, sugar, vanilla sugar, salt, 1 egg, and the butter (margarine) into a shortcrust pastry. Wrap in foil and chill for about 1 hour. Drain the amaretto cherries and chop finely. Mix the poppy seed filling and 1 egg. Halve the dough. Roll out each piece of dough on baking paper into a rectangle (approx. 30 x 18 cm). Spread with half of the poppy seed filling, leaving a border of about 1.5 cm free along the long side. Arrange half of the cherries on top. Using the baking paper, roll up from the long side. Coat both rolls in sugar and press the sugar down. Chill the poppy seed rolls for about 1 hour. Whisk the egg yolk and 1 tablespoon of water. Cut each poppy seed roll into about 30 slices. Place on two baking sheets lined with baking paper. Brush the slices with egg yolk. Bake one after the other in a preheated oven at 180°C (convection oven) for about 15 minutes. Remove from the baking tray and let cool on a wire rack.
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