Orange and Poppy Ears

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
5 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 75
  • 250 g ready-to-bake poppy seed filling
  • 2 Egg yolk (size M)
  • 7-10 Tbsp grated peel of 1 untreated orange
  • 1 package (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
  • baking paper

Directions

  1. 1

    Mix the poppy seed filling, egg yolks and orange peel. Spread the puff pastry on a work surface, spread the poppy seed filling on top. Roll up both long sides to the middle. Wrap the dough with the enclosed paper and put it in the freezer for about 30 minutes.

  2. 2

    Cut the dough into slices (approx. 5 mm thick) and place them on 4 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: stage 2) for 20-25 minutes, remove, place on a cake rack and let cool down for about 30 minutes

  3. 3

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
30 kcal
CARBS
3 g
FATS
2 g
PROTEINS
1 g