Poppy seed strips
easy
75 mins
75 mins
Ingredients
- 100 g Butter or margarine
- 150 ml Milk
- 1 cube (42 g) Yeast
- 500 g Flour
- 50 g Sugar
- 1 pinch Salt
- 1 egg (size M)
- 1 can(s) (425 ml; 250 g by weight) Apricots
- 1 package (250 g) Poppy seed bake
- 100 g Schmand
- 1 Egg Yolk
- 75 g Almond slivers
- 75 g Apricot Jam
- 1 TABLESPOON Icing sugar
- baking paper
Directions
- 1
Warm the fat and milk lukewarm. Stir in crumbled yeast. Mix flour, sugar and salt, add yeast mixture and egg and knead to a smooth dough. Cover and leave to rise in a warm place for 30 minutes. In the meantime, drain apricots well and dice them. Mix poppy seed bake, sour cream and egg yolk.
- 2
Stir in apricots and 50 grams of almond slivers. Knead the yeast dough again and roll out to a rectangle (about 25x35 cm). Place the poppy seed mixture in the middle, leaving a five centimetre wide rim on both long sides. Fold it over the poppy seed filling. Sprinkle the remaining almond slivers on the edge of the dough. Place on a baking tray lined with baking paper and leave to rise for another 15 minutes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35 to 45 minutes. Cover if necessary. Let cool on a cake rack. Pass the apricot jam through a sieve and warm it up. Spread the cake with it and let it dry.
- 3
Place on a baking tray lined with baking paper and leave to rise for another 15 minutes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35 to 45 minutes. Cover if necessary. Let cool on a cake rack. Pass the apricot jam through a sieve and warm it up. Spread the cake with it and let it dry. Dust with icing sugar. Results in twelve slices
Nutrition Facts
400 kcal
52 g
17 g
9 g
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