Summary

Ingredients

• 2 packs puff pastry, rolled out the refrigerated shelf
• 1 pck. Of poppy seeds, (Mohnfix)
• 50 g butter, melted
• 50 g almond (s), chopped
• 90 g raisins
• 1 egg (s)
• 0.5 ½ kl. Bottle / s rum aroma
• 100 g apricot jam
• Powdered sugar and water for the glaze

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Instructions

1. Mix the poppy seeds, butter, almonds, raisins, egg and rum flavor together.
2. Roll out the two sheets of puff pastry, brush one with the poppy seed filling and place the other sheet on top. Cut into 9 strips and twist them into loops.
3. Line a baking sheet with parchment paper and place the poppy seed ribbons on top. Bake in a preheated oven at 190 ° for 25-30 minutes.
4. Brush with apricot jam and powdered sugar glaze immediately afterwards.