Lithuanian Poppy Seed Roll Recipe

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Pyragas Su Aguonomis: Lithuanian Easter Dessert

Lithuanian Poppy Seed Roll

Lithuanian Poppy Seed Roll

This heavenly Lithuanian dessert gets its luscious flavor from poppy seeds and honey. Rolled with strudel-like layers of pastry dough and spiked with raisins, this poppy seed roll is so moist and unusual that you may crave an extra slice.

It overflows with exquisite poppy seeds, so grab a fork to enjoy every sticky morsel.

Lithuanian poppy seed rolls are popular Easter desserts, but can be served for any occasion. If you fancy sweet breakfast pastries, this may be your new favorite — especially with a cup of hot coffee or tea.

From the Kitchen of Christiana Noyalas (Naujalis)

Dough

Stretching The Dough

Stretching The Dough

  • 2 ½ cups flour
  • 1 ⅓ sticks butter, melted
  • 1 egg
  • ½ cup water
  • ⅛ tsp salt

Filling

  • 2 ¾ cups poppy seeds
  • ¾ cup raisins
  • ¼ cup sugar
  • ½ cup honey, heated to a thin consistency

Basting

  • 2 TBS melted butter

Preheat oven to 325°.

This Poppy Seed Roll Is Ready To Bake

This Poppy Seed Roll Is Ready To Bake

Sift the flour into a large mixing bowl. Sprinkle it with the salt and then form a well in the center of the flour. Pour in the melted butter and water. Mix the ingredients by hand into a smooth pastry dough.

Cover a table with a clean, lint-free table cloth. Work the dough with your hands as you would to stretch strudel or pizza dough in the air. Place the stretched dough on the cloth and continue stretching it by pulling it with your hands from the center and from the edges. Continue stretching the dough until it is very thin and translucent.

Spread the poppy seeds evenly over the dough to within an inch of the edge. Top the poppy seeds with the raisins and then sprinkle with sugar. Top with drizzled honey.

Lift one end of the table cloth so that the dough can be rolled. Carefully continue lifting and rolling until the dough is completely rolled into the shape of a log. Place the poppy seed roll on a well greased baking pan. Bake for 45 minutes.

Remove from the oven. Baste with half of the melted butter. Bake for 15 more minutes until golden. Remove from the oven and baste with the remaining butter.

Allow to cool. Wrap tightly with plastic wrap and store in the refrigerator for up to four days. Slice and serve.

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