Poppy puff pastries: recipes with photos

Poppy puff pastries: recipes with photos

Puff pastry with poppy seeds is a flour product, usually made from puff pastry with the addition of a fragrant interior. This type of baking is a favorite delicacy among almost all inhabitants of the Russian Federation. A huge amount of sweet insides in the arms of a tender, narrow dough - how can you resist here? Even those new to cooking can prepare fragrant and delicious poppy seed buns at home. The article contains several good and ordinary puff pastry recipes that will wonderfully brighten up any tea party.

Manufacturing tricks

In order for puff pastry puffs with poppy seeds to be a great success, you need to follow a number of simple rules. They are presented below:

1. Before cooking, wash the poppy seeds, soak them in hot water for a couple of minutes and grind them in a blender. Then it won’t crunch on your teeth and be bitter.
2. Puff pastry for making buns can be purchased, or you can create it yourself. When preparing this test, there is one fundamental condition: all products must be equally cool. It must be rolled out strictly in one direction so as not to disturb the layering.
3. To make the inside even more delicious and tender, in addition to sugar, it is recommended to combine poppy seeds with butter. It will taste better this way.

The usual recipe for puff pastry with poppy seeds

The following ingredients will be useful for making buns:

• puff pastry yeast – 500 g;
• sweet powder – 2 tbsp. spoons;
• sugar – 70 g;
• poppy seed – 150 gr;
• water – 1 faceted glass.

When everything is ready, let's start cooking:

1. Wash the poppy seeds thoroughly and place them in a saucepan with water. Bring it to a boil and cook for 4-5 minutes, stirring continuously
2. Then, cool the poppy seeds and grind them using a blender or meat grinder.
3. Add sweet sand to the poppy seeds and mix well.
4. After defrosting the puff pastry, roll it out into the narrowest layer possible. It is important to roll out the dough in one direction so that the buns come out fluffy and flaky.
5. Place poppy seed filling over the entire surface of the dough. Carefully roll into a log, pinching the ends.
6. Then divide it into small pieces with a knife.
7. Line a baking tray with baking paper and lightly dust it with flour. Place the resulting puff pastries on it and brush with beaten egg to create a golden brown crust.
8. Place the buns in the preheated oven until done.
9. Sprinkle poppy seed puffs with sweet powder and serve. To improve the taste, you can add a few tablespoons of cinnamon to the filling. The buns will turn out even more fragrant.

Puff pastry with poppy seeds: recipe with photo

Those with a minute to spare can make their own puff pastry for scones. It is not very difficult to do, but requires compliance with certain aspects and patience.

• flour – 500 gr;
• dry yeast – 6 g;
• milk – 200 ml;
• sweet sand – 70 g;
• butter or margarine – 200 g;
• vanilla – 1 pinch.

• poppy seed – 0.5 cups;
• sugar – 1 tbsp. spoon;
• water – 2 glasses;
• butter – 2 tbsp. spoons;
• vanilla sugar - a few pinches.

1. Soften the butter (margarine).
2. Pour dry yeast into warm milk and stir.
3. Carefully sift the flour and add sugar and vanilla.
4. Add 50 g to the yeast consistency. butter. Spread the sifted flour in parts.
5. Then knead the soft dough - it may stick to your hands a little, but there is nothing terrible about it.
6. Let him come over and give it a hug. Leave to rise in a cool place for approximately 2 hours.
7. 200 gr. Roll out the butter between 2 sheets of parchment baking paper into a rectangular layer and put it in the refrigerator.
8. After 2 hours, roll out the dough into a narrow layer. Place chilled butter on top of it.
9. Cover it with the edges of the dough and roll it out carefully. Fold the dough and put it in a cool place again for half an hour.

Delicious puff pastry with poppy seeds and cottage cheese

The following ingredients will come in handy for these delicious buns:

• yeast-free puff pastry – 500 g;
• poppy – 100 gr;
• sour cream – 70 ml;
• vanillin – 2 pinches;
• cottage cheese – 300 gr;
• sugar – 70 g;
• eggs – 2 pcs.

Then you need to perform the following manipulations:

1. Scald the poppy seeds with boiling water a couple of times and drain off excess water.
2. Grind the cottage cheese through a sieve and mix with poppy seeds.
3. Add one egg, sugar and sour cream to the mixture. Knead everything thoroughly until the sugar grains dissolve.
4. Place the defrosted dough on the table, lightly sprinkling it with flour. Roll out well into a narrow rectangular layer. Place the curd and poppy seed filling, leveling it with a spoon or spatula. Don't go to the edges. Roll the dough into a roll and cut into pieces. Line a baking tray with baking paper, place the buns on it and brush with the beaten egg mixture. Bake puff pastries with poppy seeds and cottage cheese for 20-25 minutes. These buns are perfect for breakfast or a sweet afternoon snack. They are especially delicious with warm milk.

Buns with poppy seeds and raisins

This pastry comes out juicy, tender and inimitably fragrant. To make puff pastries according to this recipe you need the following number of ingredients:

• yeast puff pastry – 1 kg;
• sugar – 40 g;
• poppy – 100 gr;
• water – 1.5 cups;
• raisins – 100 gr;
• egg – 1 pc.

1. The confectionery poppy seed should be washed, pour boiling water over it, hold for 5 minutes, and let drain.
2. Beat the egg, add poppy seeds to it and bring to a boil on the stove, stirring constantly.
3. Also wash the raisins, let them steam in boiling water for a couple of minutes and dry on a napkin. Then add to the poppy seed innards and mix everything thoroughly.
4. Roll out the defrosted dough well. Place the filling, roll into a tight roll and cut into pieces. Place the buns on a baking sheet previously lined with parchment paper. Brush the puff pastry with poppy seeds and raisins with beaten egg and bake until golden brown. Serve immediately. Buns according to this recipe are delicious both warm and cool.

Conclusion

Puff pastry with poppy seeds is an excellent dessert that is loved by both adults and children. They can be easily purchased at the store, but they cannot compare with homemade baked goods. Ruddy, fresh, piping hot, these puff pastries will delight any gourmand. You can experiment with the insides, adding raisins, cinnamon, cottage cheese and other ingredients to your taste to suit your taste.

Recipes for rolls with poppy seeds made from puff pastry, biscuit, yeast dough

Puff pastry

The first thing we will talk about is not the poppy seed, but the dough. Because these poppy seed rolls are flaky, you need to decide right away: make it yourself or take a ready-made one. I vote with both hands and feet for the 2nd option, why waste time on something that is already in abundance in any grocery store. Well, it's inexpensive.

Which dough is better to use: yeast or yeast-free? There is no big difference here; the taste of the roll will practically not change. Only the appearance changes; the yeast dough will make the poppy seed roll more fluffy and layered. Yeast-free will appeal more to those who like dense rolls.

Poppy for the inside

Now a few words about poppy. Dry poppy seeds must be steamed in advance. Some people pour boiling water over it for 10 minutes so that the poppy seeds just swell. The rest cook it: add water (2 parts water and 1 part poppy seeds), bring to a boil, boil for 5-7 minutes, and then cover with a lid and leave for another 10-15 minutes. In this case, the poppy comes out the softest.

Now the second point regarding poppy seeds is grinding. In some recipes, the poppy seeds are left whole, while in others it is recommended to crush the poppy pulp in a mortar or process it in a blender. The point is that the grains will release oil, and the inside will be the most tasty and fragrant. Well, there will be no feeling of “caviar” in your mouth.

Puff pastry with cinnamon

To make puff pastry according to this recipe, the puff pastry, as usual, must be thawed.
But here everything is simple, by the time it is brought home from the store after purchase, the dough has already defrosted enough so that you can make puff pastries from it. For this recipe we use a rather interesting form, which is used for recipes with poppy seeds very occasionally, but in vain. This shape resembles some exotic tree leaves, oh, at the moment I would like to bask in the sea...

It is worth paying special attention to the insides: in this case we use cinnamon and poppy seeds, in addition, the puff pastries contain the addition of spices, albeit in small quantities. . I recommend using cinnamon from the USA (the United States of America is a state in North America) , its smell is the most intense and it tastes much better

And the smell from it is simply luxurious, while you cook it will smell like cinnamon throughout the apartment.

I recommend using cinnamon from the USA (the United States of America is a state in North America) , its smell is the most intense and it tastes much better. And the smell from it is simply luxurious, while you cook it will smell like cinnamon throughout the apartment.

Enough with the introductions to this recipe, it’s time to move on to production.

1. Roll out the dough as usual.
2. Now grease the dough with butter or sunflower oil (whichever you like) and lay out the filling: cinnamon, sugar and poppy seeds. The amount of one or another ingredient can be changed, it all depends on your personal preferences.
3. Fold the dough in half so that it forms a completely narrow rectangle.
4. Now fold it in half again so that it becomes a square. And again folded in half across the rectangle.
5. We cut the resulting roll crosswise, you should get about eight pieces.
6. Using a knife, cut any piece into a loop, so that there are four completely free ends.
7. Place the cinnamon and poppy seed puffs on a baking sheet that has been previously greased with oil. The initial temperature in the oven should be 230 degrees, after 10 minutes it can be reduced to 180. After this, you need to bake the ruddy puff pastries for another 10 minutes.

Now you understand how to prepare extraordinary puff pastries with poppy seeds and cinnamon and amaze your guests.

Step by step recipe

The layered poppy seed roll is prepared in two steps. First you need to prepare the filling and dough, then proceed to assembly, as the recipe outlines.

Step 1 - Preparing the poppy seeds

• We thoroughly rinse the poppy seeds and pour them onto a kitchen towel so that they dry slightly - it’s easier to pass dry poppy seeds through a flour mill or pound them in a mortar.
• The poppy seeds need to be ground in a mace grinder, setting it to the smallest grind. Add flour to the poppy seeds and mix thoroughly (you can use starch instead of flour).

Step 2 - fill with milk

• Boil the milk and pour it into the grated poppy-flour mixture, stirring well.
• The mixture should thicken slightly and cool slightly, after which you can add vanilla sugar and honey. If there is no honey, you can replace it with sweet powder, adding it evenly and tasting for sweetness.
• The poppy seed should be sweet, but not cloying.

Step 3 - preparing the test

• Because we will be preparing the pie from ready-made, frozen puff pastry, such dough must first be defrosted. It does not have to float, but only thaw to make it easier to work with.
• Unroll the thawed dough on a clean kitchen towel, previously sprinkled with flour (you can also use cling film or parchment).
• Roll out the dough directly onto the towel, not pressing too hard and trying to do it in one direction.
• The thickness of the dough should not exceed 3 mm, otherwise it will not exfoliate well and our poppy seed puffs will not be as fluffy.

Step 4 - spread the filling and roll it up

• The prepared dough can be greased with a thin layer of sweet syrup, after which the poppy seed filling can be placed on the future pie.
• The filling should be smoothed around the entire perimeter of the piece of dough, not reaching the ends of 1.5 cm.
• Having rolled our poppy seed roll with your hands first, you need to align it and set the direction, after which, simply lifting the towel evenly, you will watch how it rolls up without the help of others.
• Such a recipe and development are more appropriate and simplify the work while saving time.
• We clamp the ends of the roll with poppy seeds so that the inside does not come out during baking.
• Place the pie on a baking sheet previously lined with baking paper, seam side down, and give it a suitable shape.

Step 5 - Baking

• Beat the yolk until fluffy and, using a pastry brush, brush it onto the top and sides of the roll - this will give the finished product a wonderful blush.
• Before baking the product, the oven must be preheated to 170 degrees. We put our product in a hot oven for 20 minutes with the bottom burner on - this will allow the dough to rise and layer, and then we put it in for another 15 minutes with the bottom and top burners on.
• This approach will allow the dough to rise and brown perfectly. (this recipe describes how to make a roll in an electric oven; for a gas oven, you can use the bottom burner throughout the entire baking time).
• We do not immediately remove the finished roll from the baking sheet, but let it cool one hundred percent, after which the product can be cut into portioned pieces in the form of individual buns.

And although this recipe assumes the creation of 1 roll, you can immediately create portioned rolls by cutting the raw roll into pieces, and only then bake it. Also, the finished product can be sprinkled with sweet powder if desired and served as delicious scones for tea.

Prepared in layers with poppy seeds, you can dilute them with some more or with entrails, this will make our roll even tastier and richer. For example, you can add nuts and make a roll with poppy seeds and nuts.

Maybe you will be interested in a recipe for puff pastry croissants with condensed milk.

Similar materials

Poppy roll made from yeast dough Snail

A fairly well-known dish of Serbian cuisine, where it is called a pie, but in fact it is the same roll, twisted into a spiral. Or, more precisely, several rolls. The main difficulty lies in kneading the yeast dough, as a result of which the manufacturing process is quite long. But the great taste of the baked goods is worth it. To work, you need a round springform pan with a diameter of 28 cm.

Compound:

• Wheat flour - 410 g
• Live yeast - 20 g
• Milk 3.2% fat – 120 ml +100 ml
• Butter – 120 g
• Sugar – 50 g + 50 g
• Chicken egg - 2 pcs.
• Poppy – 150 g
• Small plum or cherry - 400 g

Manufacturing:

1. Mash the yeast with a fork, pour in milk (120 ml) and add sugar (50 g). Leave to swell for 15-20 minutes. in a warm place. It is better to cover the container with a lid. If you are using dry yeast, 1 tsp is enough, which is diluted in warm milk with sugar.
2. Sift the flour into a large bowl, break a whole chicken egg and the yolk of the second egg into it, pour in the melted butter, stir well. Carefully introduce the yeast, stir again, but try not to “clog” the dough: when all the ingredients separate, stop. Cover the bowl with a towel and leave in a warm place for 1.5-2 hours.
3. Take care of the poppy insides: mix 100 ml of milk with ground poppy seeds and sugar (50 g), boil in a water bath until thickened. Thaw the plum (or cherry), cut in half, and dry on cardboard towels.

Divide the dough into 3 parts, roll each into a rectangle 4-5 mm wide, fill with poppy seeds and roll into a roll. Place in a round shape in a spiral from the center, joining the short open edges to each other and pinching them together. Place berries between the snail turns.

Before placing the roll in a hot (180 degrees) oven, let it stand for 20-30 minutes. Bake for 35-40 minutes, monitoring readiness by the condition of the surface: when it turns golden brown, you can remove the dish and transfer it to a wood surface. Cover with a towel and let cool to room temperature.

Puff tongues with poppy seeds

Hello everyone, the other day I wanted some savory baked goods. I decided to make the familiar puff pastry tongues. But only I decided to cook them with poppy seeds. And it turned out very tasty and sweet. Thank you all for your attention, good mood to everyone, and take care of yourself.

Ingredients for Puff Tongues with Poppy Seeds:

• Puff pastry without yeast (I bought 2 packages of 2 layers. Each package contained 430 g. And you can buy 1 package.) - 860 g
• Poppy – 100 g
• Water (Warm water from a kettle. Water is necessary for poppy seeds to swell.) - 250 ml
• Chicken egg - 1 piece
• Sugar - 4 tsp.

Production time: 130 minutes

Number of servings: 15

Nutritional and energy value:

Recipe for Puff Tongues with Poppy Seeds:

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Puff pastry roll with poppy seeds

Cooking: 45 minutes

If you love baking with poppy seeds, this recipe is for you!

I am very partial to poppy seeds. When I have it, I’m ready to put it in anything - buns, cake layers, sour cream and other pies and desserts.

Poppy seed rolls are also very popular in my family. I usually make them from either homemade yeast dough or store-bought puff pastry. Now I would like to present to your attention the 2nd option.

Ingredients for puff pastry roll with poppy seeds

• Puff pastry without yeast – 750 g
• Poppy – 100 g
• Honey – 2 tbsp. l.
• Water – 50 ml
• Egg yolk – 1 pc.
• Sunflower oil – 2 tbsp. l.

Puff pastry poppy seed roll recipe

While the dough was defrosting, I started preparing the poppy seeds.

To do this, I dumped it into a small ladle and filled it with water.

Placed it on medium heat. Because I only added a little water, it disappeared in 1-2 minutes.

After this, cook it at low temperature for 10-12 minutes, stirring so as not to burn.

Removed the poppy seeds from the heat and added honey.

I painstakingly ground the poppy seeds and honey with a wooden pestle.

I got to work on the dough. I made three rolls using 250 g of dough for each roll.

The first layer was rolled out quite thinly.

I spread about 1/3 of the poppy insides over the dough.

I rolled the roll, but not tightly!

I rolled two more rolls in the same way.

Placed them on a greased baking sheet.

I made oblique and not very deep cuts on top with a knife.

I diluted the egg yolk a little with water. I greased the tops of the rolls.

Placed it in an oven preheated to 200°C for 45 minutes.

After about 25 minutes, I covered the rolls with foil because the tops were already browned.