Ingredients:
- 3 egg whites
- 1/2 cup white sugar
- 1 tsp. vanilla
- 3 cups ground poppy seed
- 1 egg
- Grated rind of 1 lemon
Beat the egg whites until stiff, like a meringue. Gradually add the sugar into the meringue.
In another bowl, stir in the prepared ground poppy seed with the vanilla and the grated lemon rind.
Fold this mixture into the stiffly beaten egg whites.
Roll out the prepared sweet dough (see recipe under Not So Traditional Foods) to about 1/4 inch thickness. I like to roll it to about 12 X 14 inches.
Spread the poppy seed mixture thinly, but not quite to the edges. Roll up like a jelly roll and place on a lightly oiled baking sheet.
Cover with a dish towel and let rise in a warm place until double in bulk.
Bake at 350F. for 25 minutes. After this time, brush the top with a light egg wash (1 egg yolk and 1 Tbsp. water) and continue baking for about 5 to 10 minutes or until nicely browned.
10 Comments
petrosha's blog 
Cannot see a sweet dough recipe in Not So ?Traditional Foods
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Found it under Traditional Recipes
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Hi Vicky,
Glad you found the recipe. Let me know how it turns out for you.
Дякую!
Petrosha
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how many rolls does this recipe make?
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Hi Janet,
Glad you stopped by my blog. As to the number of rolls, I usually get between 12-15. It depends on how thick you make your slices. I find that approx. 1 inch (2 cm) cuts will make about a dozen.
Try a couple but if too thin, they will crumble. Let me know how they work out.
Petrosha
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i made this poppy seed roll and my poppyseed was real hard when i tasted it after I baked it. the dough was awesome but the poppyseed with the whipped egg whites is the one i did and as I said the poppyseed w3as rock hard. What did I do wrong please?
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Hi Janet,
Once again thank you for stopping by my blog. My first thought is whether or not you ground your poppy seeds? They turn softer when ground. They almost turn a milky white colour as well. Not sure if you did, but you can soak the poppy seed in water overnight or at least 4 hours before grinding it. Here’s another thought. Perhaps the meringue was beaten too long and it was too stiff. Hope these suggestions help. Perhaps other followers may have suggestions?
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Thank you petrosha i will grind it this time. I poured boiling water of the 3 cupsw of seeds, let it sit for about 5 minutes then put it to boil for 10 minutes. I drained it through a seive so now should i soak it overnight agaIn in warm or hot or cold water then put it into the seive again, then grind it?
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Hi Janet,
It’s best to soak the seeds overnight, or at least 4-5 hours. Then drain them and grind them. Grind them in a electric or handheld coffee grinder or even use a mortar and pestle. I use my old coffee grinder. I have a food processor but the seeds can clog the mechanisms and that can be a pricey issue. Some people even prepare their seeds by putting them in boiled milk and letting them soak. Check out olgasflavorfactory.com. She has a poppy seed filling recipe. I haven’t tried it but it does sound tasty.
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I am soaking my poppy seed now until tomorrow morning. I went to olga’s site but cannot find the recipe for the poppy seed filling as I will just use your other one without the merangue. I guess i am soaking them in milk then i have to drain the seeds again and grind them right? thank you for taking the time to help me. It is very appreciated.
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