Home · Recipes · Gourmet Specialties · Cold Pastries & Sweet Desserts

Viennese Nut or Poppy Seed Pastry

4 servings

Ingredients

• 500 g Flour (sifted)
• 20 g Yeast
• Milk (nach Bedarf)
• 220 g butter (melted)
• 70 g Powdered sugar
• 1 Prise Salt
• Lemon zest (grated) (nach Bedarf)
• 1 Stk Egg yolk
• 150 g Sugar (for the filling)
• 0.25 L Milk (for filling)
• 400 g Nuts (grated)
• 200 g Breadcrumbs (for nut filling)
• 2 EL Honey (for nut filling)
• Rum (nach Bedarf)
• Cinnamon (nach Bedarf)
• 1 Stk Lemon (zest and juice)
• arancini, finely chopped (nach Bedarf)
• 400 g Poppy seed (ground)
• 150 g Breadcrumbs (for poppy seed filling)
• 2 EL Honey (for poppy filling)
• 100 g Raisins

Instructions

1. Quickly process 500 g sifted flour with 20 g yeast dissolved in a little milk, 220 g melted butter, 70 g powdered sugar, a pinch of salt, grated lemon zest and as much milk as needed into a firm dough.
2. Let the dough rest briefly, then divide into four oblong pieces and roll out into rectangles.
3. Smooth out each piece, let rest again and then roll out to the thickness of a knife back to the size of a hand palm.
4. Place a finger-thick roll of the desired filling on each rectangle, wrap and shape into pastries.
5. Bend nut pastries in the middle, poppy seed pastries at both ends.
6. Brush with egg yolk and refrigerate.
7. After drying, press lightly, let rise and bake in a preheated oven at medium heat for approximately 20 minutes until golden brown.
8. Nut Filling: Boil 150 g sugar with 0.25 l milk.
9. Mix in 400 g grated nuts, 200 g breadcrumbs, 2 tablespoons honey, a little rum, cinnamon, grated zest and juice of one lemon and finely chopped candied orange peel.
10. Toast for a few minutes, let cool completely and use only then.
11. Poppy Seed Filling: Boil 150 g sugar with 0.25 l milk.
12. Mix in 400 g grated poppy seeds, 150 g breadcrumbs, 2 tablespoons honey, 100 g raisins, a little cinnamon, grated zest and juice of one lemon and toast briefly.
13. Let cool completely and use only then.

Based on a cookbook by Hans Hofer (1964), adapted with AI.