poppy seed slices

Ingredients for 1 servings:

• 300 g flour
• 200 g butter
• 80 g powdered sugar
• 1 egg yolk
• ½ lemon(s), grated peel
• 500 ml milk
• 500 g poppy seeds, ground
• 100 g ladyfingers (ladyfingers)
• 130 g sugar
• 1 packet of vanilla sugar
• 3 tbsp rum
• ½ tsp cinnamon
• 1 pack of flavoring (orange peel)
• Raisins, as desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead flour, butter, sugar, egg, and lemon into a shortcrust pastry, then divide the dough in half. Cut two sheets of baking paper to a 30 x 25 cm baking sheet. Dust one sheet with flour, place one half of the dough on it, flatten slightly, place the second sheet of paper on top, and roll out the dough. Place the rolled-out dough with the paper on the baking sheet and chill for 30 minutes. Chill the other half of the dough in the same way. In the meantime, prepare the poppy seed topping: Boil milk with sugar, cinnamon, and orange zest. Remove from the heat, add the ladyfingers, and mix well. Then stir in the poppy seed, rum, and raisins. Preheat oven to 160°C (fan). Remove the paper from the surface of the dough and spread the filling (it’s best to flatten it with wet hands). Roll out the remaining dough between cling film and cut into strips and arrange them in a lattice pattern, or spread the entire dough sheet, press down, and pierce several times with a fork. Bake for approx. 30 minutes.