Poppy seed rolls

Ingredients for 1 servings:

• 250 g flour
• 70 g powdered sugar
• 1 pinch of salt
• 200 g butter, cold
• 60 ml milk
• 125 g poppy seeds, ground
• 25 g butter, soft or liquid
• 40 g sugar
• 1 pinch of salt
• some vanilla powder or vanilla pulp or vanilla sugar
• 1 egg(s)

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 5 hours 13 minutes

Shortcrust pastry with homemade poppy seed filling

For the shortcrust pastry, sift the flour and powdered sugar, then quickly knead together with the salt and cold, cut-in butter. Wrap the dough in cling film and chill for 30 minutes. For the poppy seed mixture, heat the milk, pour scalding over the ground poppy seeds, and mix until crumbly. Let it sit for about 15 minutes. Then add the remaining ingredients and mix. If desired, you can also add some finely chopped raisins. Roll out the shortcrust pastry between two sheets of cling film into a rectangle about 4-5 mm thick. Spread the poppy seed mixture evenly over the rectangle using a palette knife or spatula. Now roll the dough tightly, making sure there are no air pockets. A roll with a diameter of 3-4 cm is ideal. Wrap in cling film and freeze completely, preferably overnight, otherwise for about 4 hours. Cut the frozen roll into evenly thin slices using a sharp knife. To do this, I place a tea towel between my hand and the roll so the roll stays nice and cool and doesn’t overheat. Otherwise, they could easily become deformed when cutting. Place the snails on a baking sheet lined with baking paper and bake at approximately 175°C (top/bottom heat, fan oven: 150°C) for approximately 8-10 minutes. The thicker the cookies, the longer the baking time! Ideally, they should barely brown, with just a lightly browned edge.