Orange and Poppy Ears

Name: Orange and Poppy Ears
Cook time: 30 min
Total time: 30 min
Yield: 80
Ingredients: 1 pack of (270 g) fresh puff pastry (approx. 24 x 42 cm; refrigerated shelf; e.g. from Aunt Fanny); 250 g Poppy seed bakery (ready-to-bake poppy seed filling); 2 Egg yolk (Gr. M); 7-10 Tbsp grated peel of 1 organic orange; 7-10 Tbsp Cling film; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 80

1 pack of (270 g) fresh puff pastry (approx. 24 x 42 cm; refrigerated shelf; e.g. from Aunt Fanny)
250 g Poppy seed bakery (ready-to-bake poppy seed filling)
2 Egg yolk (Gr. M)
7-10 Tbsp grated peel of 1 organic orange
7-10 Tbsp Cling film
baking paper

Directions

1
Let the roll of dough rest at room temperature for about 10 minutes. Mix poppy seed filling, egg yolk and orange peel. Roll out the puff pastry on the work surface and spread the poppy seed filling on top.
2
Roll both long sides up to the middle. Carefully wrap the dough in foil and place in the freezer for approx. 30 minutes.
3
Line four baking trays with baking paper. Cut the dough into approx. 80 slices (each approx. 1⁄2 cm thick) and place them on the baking trays. Bake one after the other in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
4
manufacturer) Bake for 20-25 minutes. Let it cool down.