Poppy roll is a traditional holiday pastry in many European countries. It is baked from different doughs: yeast, biscuit or puff pastry. Even a novice cook can bake a roll with poppy seeds and nuts from puff pastry. How to cook it?

Poppy seed roll recipe

To bake a delicious poppy seed roll, you should take care of the filling. Baking with poppy seeds will not work if you use it dry and without pre-treatment. You should tinker with poppy seeds. Steam it with boiling water and let it brew for at least 15–30 minutes.

There is another recipe for what to do with poppy seeds to make them softer. Place it in a saucepan, cover with water, bring to a boil over low heat and simmer for 5 minutes. Cover with a lid and leave to steep for 10 minutes.

Ingredients for poppy seed roll with nuts:

1. For the test:

• flour - 0.4 kg;
• butter - 200 g;
• water - 100 ml;
• salt - 1/3 tsp.

1. For the filling:

• poppy - 100 g;
• sugar - 100 g;
• nuts - 50 g;
• 1 egg yolk - for greasing.

How to make a delicious roll with poppy seeds and nuts

There is nothing easier than making a roll with poppy seeds and nuts from ready-made puff pastry. Moreover, you can cook with both yeast and unleavened dough. In the first case, a poppy seed roll made from puff pastry will turn out more airy and fluffy.

But it’s better to make the poppy seed roll dough yourself. It won't take any longer than waiting for the finished dough to defrost.

How to cook poppy seed roll? First, let's make the dough for the poppy seed roll:

1. Sift the flour, mix it with salt.
2. Melt 2 tbsp. l. oil and pour into the hole made in the middle of the slide with flour.
3. Knead the dough, gradually adding water to it.
4. Roll into a ball and knead for 5 minutes.
5. Place the dough on a table lightly sprinkled with flour and roll out to a thickness of 1.5 mm.
6. Spread the butter, cut into 1.5 cm thick pieces, over the entire sheet.
7. Take the dough by the ends and roll them towards the middle to cover all the butter. Place in the refrigerator for 20 minutes.
8. Take it out and carefully roll it out away from you. Make sure that no pieces of butter come out.
9. Visually divide the layer into three parts. Fold the two edges so that they cover the central part.
10. Turn the folded dough envelope over to the other side and roll it out towards you.
11. Fold it again as described in step 9, turn it over and roll it out.
12. Fold the dough in the same way and put it in the refrigerator for 20 minutes.
13. Repeat steps 9–12 twice.

A delicious roll with poppy seeds can also be made from dough prepared according to a quick recipe. It is as follows:

1. Mix flour, salt and chopped butter.
2. Chop the mixture and quickly knead the dough, gradually pouring water into it.
3. Roll the dough into a ball, wrap in cling film and place in the refrigerator for two hours (or overnight).
4. Take it out and roll it out into a thin layer.
5. Fold into 3-4 layers and roll out.
6. Repeat step 5 twice. The dough is ready.

To prepare the poppy seed pie filling, combine steamed poppy seeds and sugar and grind in a blender. You can also use a meat grinder instead of a blender.

Chop the nuts (preferably walnuts) with a knife. They shouldn't be very small.

Roll out the dough and place poppy seeds on it. Roll up the roll and place on a baking sheet covered with parchment.

Brush the surface of the roll with yolk and sprinkle with nuts. Bake in the oven at 180°C for 25 minutes.

To make this poppy seed roll recipe, use any puff pastry. It’s better to make it yourself, then the roll will turn out tastier.

Don't forget to steam the poppy seeds first, otherwise the hard filling will ruin the taste of the baked goods. Bon appetit!

Puffs of ready-made puff pastry with sweet nut filling. The puff pastries are prepared simply, without any extra hassle. The only disadvantage of these puffs is that there are always few of them.

To prepare six puff pastries with nuts, you will need puff pastry, cashew nuts (you can use any nuts you like), and jam.

Prepare the filling; to do this, grind the nuts into crumbs using a blender or meat grinder.

Add nuts to the jam and mix. The filling is ready. You can use any jam, but light jam looks beautiful.

Take the finished dough and roll it out a little into a rectangle. Then cut into equal six pieces.

To keep the puff pastries from opening and to be even browner, we need one chicken yolk. Separate the yolk from the white and beat the yolk until smooth.

Place the filling on the edge of the dough and coat the edges with yolk using a brush.

Cover the filling with the other side of the dough. Press the edges with a fork to create a pattern. We do this with all the puff pastries.

Then we transfer them to a baking sheet and cover the puff pastries with yolk.

Bake the nut puffs in a preheated oven at 180 degrees for about 20-25 minutes. We look at the situation, if the puff pastries are puffed up and browned, it means they are ready.

The sweet jam leaked out a little - that’s okay, the main thing is to remove them from the baking sheet while they are still hot, before the jam has time to set.

The nut puffs are ready, serve and enjoy.

With the appearance of ready-made puff pastry on store shelves, any housewife can boast of homemade, always successful, aromatic pastries. Today we invite you to bake puff pastries with raisins and walnuts. At the same time, we remind you that puff pastry can also be prepared independently using this recipe.

Due to its structure, the finished dough is fragile and tender. For the filling we take walnuts, if desired, add other types - peanuts, cedar, almonds. We also add raisins; if they are hard enough, pre-soak them for at least 10-15 minutes in hot water. Season the filling with a little lemon juice, which will add a subtle sour note to our buns. Lemon can be replaced with orange or tangerine, or rather the juice of these citrus fruits.

Recipe information

Cooking method: in the oven.

Total cooking time: 50 min.

Number of servings: 3 .

Ingredients

• puff pastry – 250 g
• lemon – 1 slice
• walnut – 90 g
• raisins – 90 g
• butter – 60 g
• sugar – 80 g
• vanillin - pinch
• egg – 1 pc.

Cooking method:

1. 
   Peel the walnuts from the shell. If desired, you can dry them in the oven for a few minutes. Chop the prepared kernels with a knife or grind in a blender bowl until fine crumbs.
2. Place raisins and chopped nuts in a separate deep bowl. If necessary, soak the raisins in advance. By the way, you can.
3. 
   Squeeze the juice from one medium lemon slice and mix it with nuts and raisins.
4. 
   Remove the dough from the freezer the day before and let it thaw a little. Roll out into a layer, keep in mind that rolling it too thin is not appropriate here; when rolling, the roll may tear.
5. 
   Sprinkle the dough with granulated sugar (60 g).
6. 
   Distribute the filling evenly throughout the layer. By the way, you can always experiment here too; dry cherries, dry cranberries, candied fruits, dried fruits, and chocolate drops would look good as a filling.
7. 
   Then spread the delicious butter evenly over the filling.
8. 
   Roll the prepared semi-finished product into a roll. Place it on the refrigerator shelf for literally 7-10 minutes.
9. 
   Now cut the roll into small pieces.
10. 
    Place them in a mold lined with tracing paper. Brush each roll with beaten egg yolk.
11. 
    Sprinkle with remaining granulated sugar and vanilla. Place in the oven for 35 minutes, temperature 170 degrees.
12. If desired, soak the finished puff pastries with liquid honey. Bon appetit!

Puff nut rolls (bagels) from puff pastry. Delicious, sweet pastries for tea.

How to make nut puff rolls (bagels) from puff pastry?

How to cook puff pastry (complex puff pastry without yeast)?

Ingredients:

• puff pastry - 1 portion,
• walnuts -1 cup,
• sugar - 250 g,
• cardamom,
• eggs (yolk) - 1 pc.,
• flour (for rolling out dough) - 50 g.

Step-by-step recipe for making “Nut, puff pastry rolls (bagels)”:

Preparation nut, puff pastries (croissants) we start with kneading puff pastry , since this complex puff pastry It is necessary to prepare it in advance, because after kneading it must lie in the refrigerator for at least 10 hours.

How to cook complex puff pastry You can see it on the page with video and photo.

When the dough is for nutty, puff pastry tubes (bagels) We're ready to start rolling it out. Sift a small amount of flour onto the table, where we will roll out the dough and lay out our puff pastry.

There is no need to roll out the dough very thin. The thickness of the layer should be no more than 7-8 mm. Give the dough a round shape and cut into 8 pieces (triangles).

For the filling, we take 1 cup of walnuts and grind them into fine crumbs.

Mix chopped walnuts with sugar and add a few cardamom grains.

Place the resulting walnut filling on the rolled out dough.

We secure the edges of the dough on both sides so that the filling does not spill out and roll it up straw.

Layered straws (bagels) place on a baking sheet and brush with egg yolk. recipe Walnut, puff pastries (bagels) puff pastry , share it with your friends. Social buttons below the arrow.

Bon appetit everyone!

If I need to prepare a small dessert table for any occasion, then I prepare puff pastry and from one portion I get it. This is very convenient, since the dough is prepared in one, and the products from it are completely different and the table looks richer than if I prepared one type of pastry or cake (for example, only Napoleon cake).
So this time, I prepared the dough and cream the day before (since I knew what I would be cooking), and on the day of serving I quickly baked the cakes I needed. The dough is prepared in the same way as shown on the page with a slight difference: in the main dough, instead of ordinary water, mineral and in addition to salt and citric acid, a little vodka is added.

So, today I took out the puff pastry that I prepared and divided into three parts last night. From each part of the dough I got one type of pastry: tubes with, and small ones covered with honey.

Ingredient.

The first dough was rolled out into a thin layer no less than 0.5 cm thick, cut into eleven strips, 1.5-2.0 cm wide, 22-25 cm long, and wrapped in tin tubes using spiral movements.

Grease with yolk and bake in a hot oven for 20-25 minutes at t-200-210°

I also rolled out the second piece of dough, coated the entire surface with a thin layer of vegetable oil (so that it would stick to the dough) and laid out the gata filling (which I had left in the refrigerator for two weeks after). Let me remind you how to prepare the filling for gata: mix butter in a bowl - 100 g, powdered sugar - 6 tbsp, flour - 300 g, a pinch of vanillin and, rubbing with both hands, you get flour crumbs. In this case, we will need less products, so halve the entire amount indicated.

Wrap the dough with the filling several times in the form of a roll (brush the dough with vegetable oil with each turn). Roll out into a roll with a rolling pin until it becomes flat, brush with egg, cut into desired pieces and bake in a hot oven at t-210-220° for 18-20 minutes.

I decided to make nut rolls from the third piece of dough. For this I prepared the filling: 4 tbsp. chopped walnuts (I didn’t even chop many of the nuts, but threw them in quarters) mixed with 5 tbsp. granulated sugar, a pinch of vanillin and ground cloves (choose spices to your taste, for example, you can replace cloves with cinnamon, cardamom, nutmeg, etc.)

I rolled out the dough into a layer and divided it into 5 strips of 2.5x20 cm, and then in half. Place the filling on each strip and wrap it 2-3 times, pressing lightly so that the filling does not creep out from the edges during baking.

Brush each roll with egg (pale eggs can be tinted with a pinch of turmeric). Bake the rolls at t-200° for 20-25 minutes. Pour the finished hot rolls with honey filling, the components of which must be mixed in a separate cup.

This is what the tubes look like after baking. Leave them until they cool completely in the mold and then calmly remove them.

And here are the finished nut rolls.

This is how many cakes you get from one (incomplete) portion of puff pastry.

Place the cakes on a plate. Sprinkle the cakes with powdered sugar.