Silesian Poppy Seed Dumplings (Makowki)
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 7 rolls, stale
- 400 g poppy seeds, round
- 250 g sultanas
- 500 g suar
- 2 liters water
- 1 small Bottle / s rum aroma
- 3 tablespoon almond flakes
Print Recipe
Pin Recipe Instructions
- The rolls should be around 2 - 3 days old. It is best to buy the poppy seeds in a health food store and have it finely ground there.
- Sprinkle the sultanas with the rum aroma and let it steep (if no children are eating, real rum can of course be used). Mix the water with the poppy seeds, sultanas and sugar and simmer gently until thickened. Standing next to it and stirring continuously is recommended!
- Cut the rolls into slices of roughly the same size. At best, you take a rectangular glass casserole dish, layer a layer of bread rolls at the bottom and the poppy seed mixture on top. Continue this way, the last layer should be formed by the poppy seeds. Roast the flaked almonds and pour over them. Let the bowl stand in a cool place for at least 24 hours. To serve, cut out dumplings or dumplings and enjoy.
- Poppy seed dumplings or makowki are a Silesian dessert that is traditionally served as a Christmas dessert. They are often prepared with milk. In our family, however, traditionally with water because of the better shelf life.
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