Makes Two Rolls (~20 slices)
The same poppy seed filling is used to make the Humentachen, Poppy seed yeast cake, and any other poppyseed filled pastry. The recipe here makes four cups of filling, which is more than needed for the rolls. Use the rest of the filling if you have left over pastry dough (such as philo, puff pastry etc.) or freeze for future use. Or just eat with a spoon (carefull not to get diahreah or to take any drug tests....)
|200 g||margarine or butter|
|pinch||salt (if butter is unsalted)|
|180 ml||sour cream|
|350 g||self rising flour|
|1/2 Kg||ground poppy seeds|
|1 cup||water or milk|
|powdered sugar for serving|
- Cut small pieces of margarine into the flour.
- Add sour cream and mix until it forms a ball.
- Refrigerate while making the filling.
- In a heavy pot, mix the poppy seeds, honey, sugar and water.
- Cook stirring occasionally until thick. Approximately 10 minutes.
- Remove from fire, and add the vanilla. Let filling cool.
- Roll out dough on a floured surface.
- Cut in two, lengthwise.
- Fill with poppy seed filling, and roll to cover once. Pinch to close.
- Put on baking pan lined with baking paper.
- Bake at 180 degrees until golden brown.
- Sprinkle with powdered sugar before serving. Slice.