Poppy Seed Rolls

For the poppy seed rolls, prepare the shortcrust pastry first. For the shortcrust pastry, place all ingredients in a bowl or on a work surface.

Mix with your hands and quickly work into a shortcrust pastry. Cover and let rest in the refrigerator for 2 to 3 hours.

For the filling, bring milk to a boil, stir in remaining ingredients, add rum to taste and let cool. Divide chilled shortcrust pastry into four portions.

Roll out each quarter into a rectangle and brush with egg. Spread a thin layer of about 60 g of the overcooled filling on the bottom third of each short pastry sheet using a cake scoop or angled palette.

Roll up short pastry sheet into a strudel starting from the filling. Press roll together well by hand and chill briefly. Cut each of the four rolls into small slices.

Place on prepared baking sheet and bake in preheated oven at 165 to 175 °C for 12 to 14 minutes until light brown on sight.

Preparation Tip:

You can also make the poppy seed rolls with raisins or dried plums by chopping them finely and mixing them into the poppy seed filling. Instead of poppy seeds you can also use ground nuts.

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