Poppy Seed Slices
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 200 g butter
- 80 g powdered suar
- 1 egg yolk
- 0.5 ½ lemon (s), grated zest
For covering:
- 500 ml milk
- 500 g poppy seeds, round
- 100 g ladyfiners (lady finers)
- 130 g suar
- 1 packet vanilla sugar
- 3 tablespoon rum
- 0.5 teaspoon ½ cinnamon
- 1 packet aroma, (orange cake)
- Raisins, to taste
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from the flour, butter, sugar, egg and lemon and cut the dough in half.
- Cut 2 sheets of baking paper to a sheet size of 30 x 25. Dust one sheet of flour, place half of the dough on it, flatten it a little, put a second sheet of paper on top and roll out the dough. Place the rolled out dough with the paper on the tray and refrigerate for 30 minutes - chill the other half of the dough as well.
- In the meantime, prepare the poppy seed topping:
- Bring the milk with the sugar, cinnamon and orange cake to the boil, remove from the plate, add the ladyfingers and stir. Then stir in the poppy seeds, rum and raisins.
- Preheat the oven to 160 ° convection.
- Remove the paper from the surface of the dough and spread on the filling (it is best to spread it flat with wet hands). Roll out the rest of the dough between cling film and cut into strips and put on a grid pattern or apply the whole sheet of dough, press down and prick several times with a fork.
- Bake approx. 30 min
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