Silesian poppy-seed roll (Schlesische Mohnrolle) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 99) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • anya_sf on July 20, 2019

    I feel like there needed to be twice as much dough relative to filling. The stated amount was super thin; it was never going to rise to the thickness shown on Luisa Weiss' blog. So overall, I was disappointed. However, the filling tasted just like my favorite poppy seed filling from Germany. It was difficult to tell when the pastry was baked, as it did not brown much, so I did leave it in the oven much longer than the recipe states.

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