Indulge in a delightful culinary journey with our enticing Poppy Seed Roll and Apricot Pistachio Roll recipes. These delectable pastries are a symphony of flavors and textures, perfect for any occasion. The Poppy Seed Roll captivates with its soft, fluffy yeast dough swirled with a sweet and nutty poppy seed filling, while the Apricot Pistachio Roll tantalizes with its flaky filo dough enveloping a luscious filling of dried apricots, chopped pistachios, and a hint of cinnamon. Both recipes are adorned with a delicate glaze, adding an extra layer of sweetness and shine. Whether you're a seasoned baker or just starting out, these recipes will guide you through the process of creating these irresistible treats.
Check out the recipes below so you can choose the best recipe for yourself!
OLD WORLD POPPY SEED ROLL
Tender, soft, sweet yeast bread swirled with a creamy homemade poppy seed filling. Growing up, my mother and aunts always made this Eastern European bread for Easter and Christmas. Looks complicated, but is easy enough to make for an Old-World treat. I like it best after the second day.
Provided by Linda
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
- Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
- Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
- Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
- Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
- Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
- Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
- Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
- Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
- Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
- Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 21.8 mg, Fat 10.6 g, Fiber 1.9 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 109.5 mg, Sugar 13.3 g
POPPY SEED ROLL APRICOT PISTACHIO ROLL
Provided by Martha Stewart
Yield Makes 4 large crescents
Number Of Ingredients 22
Steps:
- Soak currants in cognac for 3 hours.
- Dissolve yeast in the warm water. Melt butter. Combine yeast, melted butter, sour cream, vanilla, eggs, and egg yolks. Sift together flour, sugar, and salt, add to yeast mixture, and stir until well blended. Knead on a floured board until smooth and elastic. Place in a buttered bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.
- In a large, heavy skillet, melt butter for the poppy-seed filling. Add poppy seeds and saute or a few minutes. Transfer to a bowl and mix in the honey, lemon juice, and currants. Whip the egg whites until frothy. Add the sugar 1 tablespoon at a time and continue whipping until very stiff. Fold the egg whites into the poppy-seed mixture.
- In another bowl, combine apricot lekvar and pistachios for the apricot filling.
- Divide dough into four equal parts. On a floured board, roll each portion of dough into a large rectangle 1/4 inch thick. Spread poppy-seed filling evenly on two of the rectangles and the apricot filling on the other two rectangles, leaving a 1-inch margin on the two short sides and one long side of each. Wet the margins with water and roll up each rectangle, beginning with the edge that has no margin. Form each into a crescent, sealing the edges together, and place on parchment-lined baking sheets. Cover and allow to rise approximately 1 hour in a warm place.
- Heat the oven to 350 degrees.
- Brush the rolls with the egg glaze. Using a sharp knife, make slits in the top of each crescent. Bake for 45 to 60 minutes, until deep gold. Cool on a wire rack.
UKRAINIAN POPPY SEED ROLL
Make and share this Ukrainian Poppy Seed Roll recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- THE NIGHT BEFORE: Scald with boiling water 2 1/3 cups poppies. I do this about three times. I put the poppies in a large bowl add boiling water and swish them poppies. Wait until the poppies have settled and then pour off the water.
- After the third wash let the poppies stand in hot water for 1 hour.
- Drain poppies through a cheesecloth covered net sieve.
- Air dry in the sieve, preferably overnight.
- FOR THE DOUGH: MIX and KNEAD for about 10 minutes addin more flour if necessary.
- This is a soft dough.
- Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
- Punch down and divide into two parts.
- Roll each into rectangle.
- Spread with Poppy Seed Filling all over the rectangle.
- Roll up each rectangle from the long end like a jelly roll.
- Pinch seams to make edges secure.
- Place on greased baking sheet.
- Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream.
- (I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
- BAKE: preheated oven 350 degree F.
- for about 45 to 50 minutes or until done and brown on top.
- POPPY SEED FILLING: Stir HOT milk into poppy seeds, add the rest of the ingredients in order. Sometimes I add liquid honey for more sweetness. Add to taste.
- Stir until cool.
- When cool fill rolls.
Nutrition Facts : Calories 584.5, Fat 30.5, SaturatedFat 10.1, Cholesterol 70.5, Sodium 166.1, Carbohydrate 68.2, Fiber 5.3, Sugar 29.6, Protein 13.8
POPPY SEED AND APRICOT BABKA
Ever since I tasted grey poppy seeds in Austria (a specialty from an area called Waldviertel) they are my favorite kind but but they are hard to find; black poppy seeds work just as well. Poppy seeds turn rancid very quickly so grind them just before using, unless you have a source for freshly ground poppy seeds. Use only high-quality, soft dried apricots. Blenheim apricots which are grown in California are hands-down the best.
Provided by nch
Time 4h45m
Yield 12
Number Of Ingredients 21
Steps:
- Finely grind the poppy seeds for filling using a coffee grinder.
- Toast the almonds in a non-greased frying pan over medium-low heat until they are lightly browned, about 5 minutes. Let cool, about 5 minutes. Reserve about 1 dozen for the topping and finely grind the rest in a food processor.
- Combine ground poppy seeds, ground almonds, 1/2 cup milk, and 1/4 cup sugar in a saucepan. Slowly bring to a boil, stirring often. Cook until it starts to thicken, about 1 minute, stirring constantly. Remove from the heat. Stir in apricots and cardamom and let cool, then refrigerate until using.
- Whisk cream cheese, 2 tablespoons sugar, heavy cream, and vanilla together in a bowl until smooth. Refrigerate until using.
- Make the yeast dough: Heat milk and and butter in a saucepan over low heat. Remove from the heat and let cool to lukewarm, 2 to 3 minutes. Stir in yeast and let stand until it becomes frothy, about 5 minutes.
- Combine flour and salt in the bowl of a stand mixer. Add egg, sugar, vanilla, and yeast mixture. Knead for 4 to 5 minutes on low speed, until the dough is elastic and detaches from the bowl.
- Drizzle with a little vegetable oil and turn the dough over so it is lightly oiled all around. Cover the bowl with a damp tea towel and a large plate and let rise in a warm place for 60 to 90 minutes.
- Punch down the dough and roll it out on a silicone baking mat to a square about 1/4 inch thick. Evenly spread with cream cheese mixture and leave 2 inches free at the far end. Spread with an even layer of the poppy seed filling. Roll it up tightly using the baking mat, and fold in the two sides as you go. Pinch the seems together with your fingertips to seal. Place the roll on a large plate and refrigerate for 30 minutes to firm it up.
- Place the roll on a large cutting board and cut it in half lengthwise with a sharp, large knife, dipping it in warm water a few times so the filling won't stick.
- Gently separate the roll into two strands. With the cut sides inwards, twist the two strands around each other. Seal the ends by pinching with your fingertips. Grease a loaf pan and line with parchment. Place the babka in the pan. Cover and let rise in a warm place until visibly risen, 60 to 75 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coarsely chop the remaining almonds. Cut apricots into thick strips.
- Brush the dough parts with heavy cream. Place the apricot strips along the seams and sprinkle the dough parts with almonds and poppy seeds.
- Bake on the center rack of the preheated oven until nicely browned, 40 to 50 minutes. If the top browns before the time is up, cover it with a large sheet of parchment paper. Remove from the oven and let cool in the pan for 10 to 15 minutes. Gently unmold onto a wire rack and let cool completely before cutting.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 37 g, Cholesterol 45.3 mg, Fat 15.9 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 6.9 g, Sodium 144.1 mg, Sugar 18.1 g
Tips:
- Use fresh yeast. Stale yeast will not produce enough carbon dioxide to raise the dough properly.
- Proof the yeast before using it. This will help to ensure that the yeast is active and will produce a good rise.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour, which will make the dough strong and chewy.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours.
- Roll out the dough into a rectangle. The dough should be about 1/4-inch thick.
- Spread the filling over the dough. Leave a 1-inch border around the edges.
- Roll the dough up tightly into a log. Pinch the edges to seal.
- Place the log seam-side down on a greased baking sheet.
- Let the log rise for 30-45 minutes.
- Bake the log in a preheated 375°F oven for 30-35 minutes, or until golden brown.
- Let the log cool slightly before slicing and serving.
Conclusion:
The poppy seed roll and apricot pistachio roll are both delicious and easy-to-make pastries that are perfect for any occasion. With a little planning and preparation, you can enjoy these homemade treats in no time. So next time you're looking for a special dessert, give one of these recipes a try. You won't be disappointed!
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