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Tag: Makowiec

Simple Recipe: Poppy Seed Rugelach

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By now, you should know I love baking, poppy seeds and Jewish cuisine. One lazy Sunday afternoon, I was craving sweet, and the two ingredients I bumped up to in the kitchen were: puff pastry and poppy seed filling. I quickly decided to make these delicious poppy seed Rugelach. You really need few ingredients, so if you were going to make a quick and easy dessert, follow along.

Rugelach II

You will only need these few ingredients: Puff pastry, milk, sugar and a poppy seed filling (or anything you want, really).

Rugelach III
Roll out the puff pastry, and use a fork to make holes in the dough, this method makes sure your dough won’t expand massively.

Rugelach IIII

Mix a couple of table spoons of filling with a couple of table spoons of milk; this will create a more managable filling that is easy to spread out. Spread it out on your dough to have a good layer of poppy seed filling. You use as much or as little as you want, it is up to your taste (don’t use too much, though).

Rugelach V

Cut your dough into 8 to 12 pieces of triangles. This is the base of the croissant shaped rugelach. Roll each piece out, starting from the lager side into the smaller side. The dough will stick to itself as the filling is sticking, already.

Rugelach VI

Place them onto a baking sheet with parchement paper, brush some milk onto the unbaked Rugelach, sprinkle some sugar on top, and bake in the oven on 200 degrees celcius for around 15 minutes.

Rugelach VII

This is what they look like once removed from the oven. Golden brown, crispy, croissant shaped Rugelach. Mmm, delicious! Obviously, I didn’t use the entire can of poppy seed filling, so what I did is freeze the rest in freezer bags and flatten them out, so once you want to defrost some filling, it defreezes easily. By all means, this is not a traditial recipe. This is only a quicker version, that is why it’s made with premade puff pastry and not the homemade dough which isn’t puffy at all.

TIP: Omitting the milk and using a parve dough, this recipe could be ideal for your dessert table on Rosh Hashanah. I hope you enjoyed this quick recipe. Comment down below what you’ve though of it, all feedback is welcome. Shana Tova!

Until Next Time,

Love | Sarah K.

 

 

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Recipe: Parve Poppy Seed Roll with Challah dough/Makowiec

PoppySeedChallahRollI was supposed to go on a healthier lifestyle as of August 1st, but my Mom came back from Poland the night before with 10 cans of Masa Makowa (Poppy Seed mix for Eastern European pastry/Makowiec filling). I asked her friend (the one who lives in Poland) to buy some cans so that my Mom could bring it back to Belgium for me (it is extremely expensive here in Belgium). I obviously didn’t ask for 10 cans, but Polish people multiply their generosity in literally every possible situation! <3

I felt the urge to make ‘Makowiec’ as I have 11 months to consume these cans (900 grams each!!! And I haven’t finished the first can yet!!!) I don’t know Polish cuisine, but I know the Ashkenazi Jewish cuisine, so I made Challah dough and added the store-bought filling and rolled it up! I can assure you, you are in for a treat! 

I hadn’t made Challah for a very long time and I figured out that the result was a little bit try, as I didn’t knead the dough that long (all by hand, to be clear). So, this is just a quick post because I had promised you to do so on my Facebook Page, but I’m obviously going to remake this recipe until the result is PERFECT! I just made two quick rolls, that weren’t rolled that well. Next time I will be providing you a much more detailed article with beautiful pictures.

I have to be honest, this Masa Makowa has a lot of orange (and other dried fruits) in it, and it is not my favorite mix. I’m planning (after the exams) to make my own version of the mix, with more nuts in it (Hungarian style), and will automatically make a recipe article about it! For the time being, we will make a homemade dough with a store-bought filling.

Ingredients for the dough:

  • 1 cup of half hot, half cold water
  • 2 packs of active dry yeast
  • 1 large egg, 2 egg yolks
  • 75 grams of granulated sugar
  • 75 ml of vegetable oil
  • 2 tablespoons of salt
  • 800 grams of flour

Ingredients for the egg wash:

  • 1 egg
  • A couple of tablespoons of water
  • 2 tablespoons of sugar

Ingredients for the filling:

  • Store-bought filling of your choice or follow the recipe of the filling of you choice (I have the Helio and Bakkaland fillings)

How to:

  • 1 cup of half hot, half cold water + 2 packs of active dry yeast // mix together and set aside for 5 min;
  • 1 large egg, 2 egg yolks, 75 grams of granulated sugar, 75 ml of vegetable oil, 2 tablespoons of salt // lightly beaten and mixed together;
  • After 5 min: add the cup of water with the risen yeast // mix well;
  • Add half a cup of lukewarm water to the mix // mix again;
  • Slowly add flour to the wet mixture // it should be around 4 cups of flower (800 grams);
  • Add more flour if the dough’s still sticky;
  • Add more water if you think you have not enough dough and according to that, add more water in order to make it sticky again;
  • Knead the dough for around 10 min in order to form a non-sticky ball of dough;
  • Place the dough in an oiled bowl, covered with plastic wrap and a clean kitchen towel, somewhere warm; 
  • Let it rise for 60 min, until the dough has tripled in size;
  • Punch the dough and cut the dough in the 3 to 4 parts // smaller or bigger loafs: make less or more parts;
  • Roll the ball of dough out until you have a thin layer of dough (not too thin, though);
  • Cut the edges in order to get a square;
  • Spread the filling on the entire surface of the dough and roll it until you have a cylinder shape dough;
  • Mix the ingredients for the egg wash together and brush it on the rolls;
  • Preheat your oven to 200 C° celsius;
  • Place your rolls onto a baking sheet, onto backing paper;
  • Bake the rolls for about 40 minutes; cover the rolls with aluminum foil if you see the rolls brown too quickly during these 40 minutes.

 

Until Next Time

Love | Sarah K.

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