Recipe for puff pastry buns with poppy seeds

Puff pastry can be used to create many different types of baked goods, such as pies, buns and other sweet desserts. Puff pastry buns with poppy seeds are very popular and are a good addition to tea drinking. While baking baked goods, the house is filled with an incredibly pleasant aroma, which creates a very cozy atmosphere. Puff pastry buns with poppy seeds will decorate any feast.

The recipe calls for puff pastry, which is easier to buy in the store. If you have free time, you can cook it yourself. The process of preparing puff pastry buns with poppy seeds will take less than one hour. The finished products look very beautiful and appetizing.

Cooking tricks

In order for puff pastry puffs with poppy seeds to be a success, you need to follow a number of simple rules. They are presented below:

• Before cooking, rinse the poppy seeds, keep them in hot water for several minutes and grind them in a blender. Then it won’t crunch on your teeth and be bitter.
• You can buy puff pastry for making buns, or you can make it yourself. When preparing this dough, there is one important condition: all products must be equally cold. It must be rolled out strictly in one direction so as not to disturb the layering.
• To make the filling even more tasty and tender, in addition to sugar, it is recommended to mix poppy seeds with butter. It will taste better this way.

Puff pastry

The first thing we will talk about is not the poppy seed, but the dough. Since these poppy seed rolls are flaky, you need to decide right away: make it yourself or take it ready-made. I vote for the second option with both hands and feet, why waste time on something that is already abundant in every grocery store. And it's cheap.

Which dough is better to use: yeast or yeast-free? There is no big difference here; the taste of the roll will hardly change. Only the appearance changes; the yeast dough will make the poppy seed roll more fluffy and layered. Yeast-free will appeal more to those who like dense rolls.

Poppy seeds for filling

Now a few words about poppy. Dry poppy seeds must be steamed first. Some people pour boiling water for 10 minutes so that the poppy seeds simply swell. Others cook it: add water (2 parts water and 1 part poppy seeds), bring to a boil, boil for 5-7 minutes, and then cover with a lid and leave for another 10-15 minutes. In this case, the poppy seed becomes softer.

Now the second point regarding poppy seeds is grinding. In some recipes, the poppy seeds are left whole, while in others it is recommended to crush the poppy pulp in a mortar or process it in a blender. The point is that the grains will release oil, and the filling will be more tasty and aromatic. And there will be no “caviar” feeling in your mouth.

A simple recipe for puff pastry with poppy seeds

To prepare the buns you will need the following ingredients:

• puff pastry yeast - 500 g;
• powdered sugar - 2 tbsp. spoons;
• sugar - 70 g;
• poppy seed - 150 gr;
• water - 1 faceted glass.

When everything is ready, let's start cooking:

• Rinse the poppy seeds thoroughly and place them in a saucepan with water. Bring it to a boil and cook for 4-5 minutes, stirring continuously
• Then, cool the poppy seeds and grind them using a blender or meat grinder.
• Add granulated sugar to the poppy seeds and mix well.
• After defrosting, roll out the puff pastry into as thin a layer as possible. It is important to roll out the dough in one direction to ensure the buns are fluffy and flaky.
• Place poppy seed filling over the entire surface of the dough. Carefully roll into a log, pinching the ends.
• Then divide it into small pieces with a knife.
• Line a baking tray with baking paper and lightly dust it with flour. Place the resulting puff pastries on it and brush with beaten egg to create a golden brown crust.
• Place the buns in the preheated oven until done.
• Sprinkle poppy seed puffs with powdered sugar and serve. To improve the taste, you can add a few tablespoons of cinnamon to the filling. The buns will turn out even more flavorful.

Recipe for puff pastry with poppy seeds. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of poppy seed puff pastry.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of puff pastry with poppy seeds is 392.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Puff pastry with poppy seeds: recipe with photo

Those with a minute to spare can make their own puff pastry for scones. It is not very difficult to do, but it requires some nuances and patience.

For the test:

• flour - 500 gr;
• dry yeast - 6 g;
• milk - 200 ml;
• granulated sugar - 70 g;
• butter or margarine - 200 g;
• vanilla - 1 pinch.

For filling:

• poppy seed - 0.5 cups;
• sugar - 1 tbsp. spoon;
• water - 2 glasses;
• butter - 2 tbsp. spoons;
• vanilla sugar - a few pinches.

Cooking process:

• Soften the butter (margarine).
• Pour dry yeast into warm milk and stir.
• Sift the flour thoroughly and add sugar and vanilla.
• Add 50 g to the yeast mixture. butter. Spread the sifted flour in parts.
• Then knead the soft dough - it may stick a little to your hands, but there is nothing to worry about.
• Let him come up and give him a hug. Leave to rise in a cool place for about 2 hours.
• 200 gr. Roll out the butter between two sheets of parchment baking paper into a rectangular layer and put it in the refrigerator.
• After 2 hours, roll out the dough into a thin layer. Place chilled butter on top of it.
• Cover it with the edges of the dough and roll it out carefully. Fold the dough and put it in a cold place again for half an hour.

• These manipulations should be repeated two more times. Then you can prepare various baked goods from the resulting dough. In this recipe these are puff pastries with poppy seeds.
• Boil the water. Then pour it over the confectionery poppy seed. Leave for a few minutes until it swells. Then drain the water and repeat this process again.
• Allow excess water to drain. Add butter and sugar to the poppy seeds and mix. To make the poppy seed more tender, you need to pass it through a blender.
• Roll out the dough thinly. Spread the poppy seed filling over the entire area of ​​the product, without reaching the edges.
• Roll into a roll and cut into small buns.
• Turn on the oven to 180 degrees in advance. Line a baking tray with baking paper, lay out the puff pastries and brush them with a mixture of egg and a tablespoon of milk to form an appetizing crust. Bake them until done for 20-30 minutes. Puff pastries according to this recipe turn out very tasty and aromatic. Delicate thin dough, a large amount of sweet filling - no one can resist these buns!

Option 4. Puff pastry buns with poppy seeds in glaze

Puff pastries stuffed with poppy seeds are a pastry familiar to everyone since childhood. The puff pastry retains its freshness longer, and the poppy seed filling goes well with it.

Ingredients

• 750 g puff pastry;
• 80 g cane sugar;
• 150 g confectionery poppy seeds;
• 120 ml pasteurized milk;
• egg;
• 35 g butter drained.

Glaze

:

• 150 ml boiled water;
• 85 g fine sugar.

Step by step recipe

Pour the milk into a saucepan and heat until warm. Grind poppy seeds using a coffee grinder. Melt the butter and cool.

Combine the ground poppy seeds with sugar, milk and melted butter. Stir thoroughly and leave, covered, for about forty minutes. Drain off excess milk. Defrost the dough completely by placing it on the table.

Sprinkle the work surface evenly with flour. Remove the packaging from the dough and lay it out on the table. Roll out into a thin rectangle and cut in half. Spread the poppy seed filling over the entire surface of the dough in an even layer, leaving two centimeters from the edges.

Roll the dough with filling into a roll. Cut it into five centimeter bars. Cover the baking sheet with parchment. Place the roll bars on it vertically. Preheat the oven to 200 C. Place on medium level and bake for half an hour.

Combine water for glaze with sugar and place on low heat. Cook the syrup for about seven minutes. Remove the finished buns from the oven. Pour glaze over them and cool.

You can coat the buns with whipped egg whites and powdered sugar. It is better to grind poppy seeds in a mortar. You can add a little sour cream or condensed milk to the poppy seed filling.

Delicious puff pastry with poppy seeds and cottage cheese

For these wonderful buns you will need the following ingredients:

• yeast-free puff pastry - 500 g;
• poppy seed - 100 gr;
• sour cream - 70 ml;
• vanillin - 2 pinches;
• cottage cheese - 300 gr;
• sugar - 70 g;
• eggs - 2 pcs.

Then you need to perform the following manipulations:

• Scald the poppy seeds several times with boiling water and drain off excess water.
• Grind the cottage cheese through a sieve and mix with poppy seeds.
• Add one egg, sugar and sour cream to the mixture. Mix everything thoroughly until the sugar grains dissolve.
• Place the defrosted dough on the table, lightly sprinkling it with flour. Roll out thoroughly into a thin rectangular layer. Place the curd and poppy seed filling, leveling it with a spoon or spatula. Don't go to the edges. Roll the dough into a roll and cut into pieces. Line a baking tray with baking paper, place the buns on it and brush with the beaten egg mixture. Bake puff pastries with poppy seeds and cottage cheese for 20-25 minutes. These buns are perfect for breakfast or a sweet afternoon snack. They are especially tasty with warm milk.

Let's bake

Grease a baking sheet with vegetable oil and place the rolls at a short distance, seam side down.

Preheat the oven to 190-200 degrees and bake for 20-25 minutes.

Delicious puff pastry rolls with poppy seeds and raisins are ready. When combined with poppy seeds, honey and raisins in the oven, the rolls turn into a delicious oriental sweet.

Enjoy your tea! And in our house everyone loves these poppy seed puffs with milk. I also recommend baking a recipe for puff pastries with cherries and chocolate or with apples.

Ingredients:

• 0.5 kg puff pastry dough
• 1 glass poppy seeds
• 5-6 tbsp. honey
• 1 egg
• 100 g raisins
• 0.5 glasses of water
• 2 tbsp. Sahara

Buns with poppy seeds and raisins

This pastry turns out juicy, tender and uniquely aromatic. To prepare puff pastries for this recipe, you need the following number of ingredients:

• yeast puff pastry - 1 kg;
• sugar - 40 g;
• poppy seed - 100 gr;
• water - 1.5 cups;
• raisins - 100 gr;
• egg - 1 pc.

How to cook:

• The confectionery poppy seed should be washed, pour boiling water over it, hold for 5 minutes, and allow the water to drain.
• Beat the egg, add poppy seeds to it and bring to a boil on the stove, stirring constantly.
• Also rinse the raisins, let them steam in boiling water for several minutes and dry on a napkin. Then add to the poppy seed filling and mix everything thoroughly.
• Roll out the defrosted dough thoroughly. Place the filling, roll into a tight roll and cut into pieces. Place the buns on a baking sheet previously lined with parchment paper. Brush the poppy seed and raisin puff pastries with beaten egg and bake until golden brown. Serve immediately. Buns according to this recipe are delicious both warm and cold.

Option 1. Classic recipe for puff pastries with poppy seeds

Homemade puff pastry with poppy seeds turns out crispy and tender. Maca contains a large amount of calcium. It is recommended for vegetarians, as this product is a source of protein.

Ingredients

:

• 2 stacks sifted premium flour;
• 50 g drained butter;
• 130 g cold water;
• ½ cup white sugar;
• 250 g margarine;
• ½ cup milk;
• 100 g poppy seeds;
• 1 yolk.

Step-by-step recipe for poppy seed puff pastries

Place the margarine in the freezer for half an hour. Then chop the fat with a sharp knife or grater. Add the sifted flour and chop everything together with a knife into fine crumbs.

Make a well in the margarine and flour mixture. Pour ice water into it and very quickly, so that the fat does not melt from the warmth of your hands, knead a soft dough. Place it in a plastic bag and refrigerate. Leave it for a day.

Pour boiling water over poppy seeds and leave for two hours. Then add a little sugar and cook over low heat, stirring constantly, for an hour. Cool the poppy seed, place it on a sieve lined with gauze, squeeze thoroughly and grind in a meat grinder. Add butter and white sugar to the resulting mass. Stir.

Roll out the dough on a floured countertop into a rectangular layer. Apply poppy seed filling around the entire perimeter and roll the dough into a roll. Cut it into slices no more than 2 cm thick. Place the buns, cut side down, on a baking sheet lined with parchment. Combine the egg with milk and beat with a fork. Brush each bun with the milk-egg mixture. Bake at 180 C until golden brown. Check readiness with a skewer or toothpick.

You don’t have to boil the poppy seeds, but simply soak them in boiling water and grind them. Instead of sugar, you can use honey in the filling.