Poppy seed and apple wafers

Name: Poppy seed and apple wafers
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 50 g Poppy; 125 g Butter; 1 pinch Salt; 100 g demerara sugar; 1 pinch Cinnamon; 2 packages Vanillin sugar; 6 Eggs (size M); 7-10 Tbsp a few drops of butter-vanilla aroma; 225 g Flour; 1 TEASPOON Baking Powder; 250 g Whipped cream; 2-3 TABLESPOONS brown rum; 1 (approx. 150 g) Apples; 250 g Schmand; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Apple slices and lemon balm; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

50 g Poppy
125 g Butter
1 pinch Salt
100 g demerara sugar
1 pinch Cinnamon
2 packages Vanillin sugar
6 Eggs (size M)
7-10 Tbsp a few drops of butter-vanilla aroma
225 g Flour
1 TEASPOON Baking Powder
250 g Whipped cream
2-3 TABLESPOONS brown rum
1 (approx. 150 g) Apples
250 g Schmand
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Apple slices and lemon balm
7-10 Tbsp Grease

Directions

1
Grind the poppy seeds in the universal chopper. Cream butter, salt, sugar, cinnamon and 1 packet of vanilla sugar with the whisk of the hand mixer. Add the eggs one by one and stir in.
2
Stir in the aroma. Mix flour and baking powder and stir alternately with cream and rum into the fat mixture. Add poppy seeds, stir in briefly. Wash the apple, quarter it and cut out the core. Grate apple directly into the dough and fold in.
3
Place one sauce ladle of dough in each case in a hot, greased waffle iron. Bake about 12 waffles one after the other at medium heat. Whip the sour cream with the whisks of the hand mixer, letting the remaining vanilla sugar trickle in.
4
Serve the wafers dusted with icing sugar. Serve the sour cream in a small bowl. Decorate as desired with apple wedge and lemon balm.