Conclusion
I believe you will enjoy the poppy-seed bars as much as I do! Enjoy your meal!
The best poppy-seed bars that my grandmother taught me
- Easy to prepare
- 12 portions
- 85 minutes
I got the recipe for these poppy-seed bars from my grandmother, who was a great cook. Her treats were famous and I often make these excellent poppy-seed bars at home. After every baking they get snapped up!
If you also like poppy seeds and can’t resist sweets, then this recipe is made for you. With its help you’ll prepare the best poppy-seed bars in the world that will delight everyone.
For 12 portions
Ingredients
Preparation procedure
- Dough preparation: Beating the cream: Beat the sour cream with the yolks. Preparing the meringue: Whip the egg whites into stiff peaks. Mixing ingredients: In a bowl, mix the sifted flours, baking powder, 150 g sugar, 150 g melted butter, the milk and work into a smooth dough. Incorporating the meringue: Gently fold the beaten egg whites into the dough.
- Resting the dough: Shape the dough into a ball, wrap in cling film and put in the refrigerator for 30 minutes.
- Filling preparation: Filling: Mix the poppy seeds with 100 g butter, vanilla sugar, the zest of one lemon and mix everything well.
- Shaping and baking: Take the dough out of the fridge and divide it into two parts. Roll each part out on a floured surface into a sheet sized to fit your baking tray. Assembling: Place the first sheet of dough onto a tray lined with baking paper and spread the filling over it. Cover with the second sheet of dough and prick the top with a fork. Baking: Put the tray with the dough and filling into a preheated oven and bake at 200 °C for about 10 minutes. Then reduce the temperature to 170 °C and bake for another 15 minutes, until the top turns golden. After removing from the oven let cool, dust with powdered sugar and cut.
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