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MAKOVNJACA (Poppy Seed Roll)

MAKOVNJACA (Poppy Seed Roll) - traditional croatian dessert

Course: Dessert
Cuisine: Croatian
Keyword: makovnjaca poppy seed roll
Servings: 2 rolls
Author: KitchenNostalgia
  • 250-300 g (9-10 oz) flour, sieved
  • 2 ts baking powder
  • 1 pinch of salt
  • 120 g (4 oz) butter, sof
  • 60 g (2 oz) sugar
  • 1 egg
  • 1 pinch of cinnamon
  • grated zest of 1/4 lemon
  • a little cold milk
  • 250 g (0.5 lb) poppy seeds, finely ground
  • 150 g (5 oz) sugar
  • 2 Tbsp honey
  • 40 g (1.4 oz) breadcrumbs
  • 40 g (1.4 oz) raisins, to your taste
  • 1 pinch of cinnamon
  • 3 Tbsp rum
  • 1/4 l (1 cup) milk
  • grated zest of 1 lemon
  • 1 tsp vanilla extract
  1. DOUGH: Sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Kneed into dough adding a little bit of cold milk. Cover dough and let stand in refrigerator for 30 minutes.
  2. FILLING: Put ground poppy seeds in a small pan together with sugar, honey, raisins, cinnamon and rum. Cook over low heat until thick. The filling has to be smooth and a little wet. If it turns out too wet, add breadcrumbs after it cooled out. If it's too dry, add a little bit of milk.
  3. Roll the dough on a baking paper into a 45x40 cm (18x16 inches) rectangle and cut into 2 equal parts. Spread poppy seed filling equally on both dough halves and roll up into a strudel. Put the two rolls, together with paper (they are very soft), onto a baking sheet and bake for 40-45 minutes at medium heat.