John Myers
Quick Poppy Seed Roll
The perfect quick poppy seed roll recipe with a picture and simple step-by-step instructions.
filling
- 125 ml Milk
- 125 g Ground poppy seeds
- 30 g Butter
- 2 tbsp Sugar
- 1 packet Bourbon vanilla sugar
- 1 pinch Salt
- 1 Pc. Egg
- Either let the puff pastry thaw or take it out of the refrigerator and let it warm up for approx. 15 minutes. Preheat the oven to 200 ° C top and bottom heat or turn on 180 ° C fan while the poppy seed mixture cools.
- In the meantime, put all the ingredients for the filling (except the egg) in a small saucepan and bring to the boil, stirring occasionally. Then remove from the heat, stir well and let cool.
- When the poppy seed mixture is only lukewarm, stir in the egg. Unroll the puff pastry and spread it evenly with the mixture, leaving approx. 1 cm free at the edge.
- Now roll up from the long side with the help of the baking paper, place the roll in the middle and place the seam at the bottom. Spread any filling on the roll.
- Put the baking paper with the poppy seed roll on a baking sheet, put it in the middle of the oven and bake for approx. 20-25 minutes until golden brown. Either let it cool down or enjoy it warm.
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