Poppy Seed Rolls with Raisins

Ingredients

• 1 sheet puff pastry (about 30x40 cm)
• flour (for the work surface)
• 300 g poppy seed filling
• 40 g Butter
• 0.5 tsp cinnamon
• 50 g chopped hazelnuts
• 3 tbsp rum raisins
• 1 egg yolk

Instructions

1. 1.

   Preheat the oven to 180°C (conventional). Roll out the puff pastry on a floured surface thinly.

2. 2.

   Mix the poppy seed filling with butter, cinnamon, nuts and raisins. Cut the pastry into 15 cm wide strips and spread the filling over them.

3. 3.

   Gather the strips into rolls and roll them up tightly.

4. 4.

   Slice each roll into about 1 cm thick slices and place them on a parchment‑lined baking tray.

5. 5.

   Brush the slices with egg yolk and bake in the preheated oven for 10–15 minutes until golden yellow.

6. 6.

   Remove from the oven, let cool slightly, then serve.