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This time I decided to enrich the original vanilla cream pies from Ghent with Slovak detail: the poppy seeds filling from my mother. Thanks to my husband, who helped me to finish these pies after my accident in the kitchen.
Preparation time 30 minutes .. Rising 30 + 20 + 10 + 2×15 minutes .. Baking 10 minutes
INGREDIENTS .. 6 pers
POPPY SEED FILLING
- 100 g ground poppy seeds
- 80 g sugar
- 1 tbsp vanilla sugar
- 1 little grated apple
- 100 ml milk
PREPARATION
Prepare the dough according the recipe from the link. While your dough is rising, prepare the vanilla cream ( according the recipe from the second link) and poppy seeds filling:
POPPY SEED FILLING
Grind the poppy seeds in a poppy seed grinder. Bring the sugar to a boil milk and vanilla sugar and add the poppy seeds in. Let it boil together, remove from heat and add the grated apple with it. Mix well and let cool down.
FINISH
Weigh after the proofing pieces of 50 g of off bulb and on them. Place the rolls on a greased baking sheet and press them equally flat. Cover them with a cloth and plastic film.
After 20 minutes, the beads in the middle so that a dimple formed. Cover them again with cloth and foil. Repeat this after 10 minutes and one last time after 15 minutes.
Brush the mast up thin with beaten egg and fill the hole with cold custard and poppy seed filling. Put any fruit pieces on. Let the mast up rise for 15 minutes (not covered) and bake for 10 minutes, at 230°C.
Roll them completely in icing sugar as soon as they come out of the oven.
Sandwiches are perfectly suited to be frozen after baking and cooling too.
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