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375 g (13oz) plain flour
1 tsp baking powder
75 g (3oz) sugar
2 tsp vanilla sugar
2 eggs
175 g (6 oz) margarine or butter
750 g (1 lb 10 oz) low-fat soft cheese
150 g (5½ oz) sugar
2 egg yolks
1 pinch salt
grated rind of ½ untreated lemon
60 g (2½ oz) cornflour
75 g (3 oz) melted butter
2 eggs whites
250 g (9 oz) poppyseeds
2 tbsp honey
2 eggs
100 g (3½ oz) sultanas


For the dough
Sift the flour and baking powder into a mixing bowl. Add the sugar, vanilla sugar, eggs and the margarine or butter. Use the food mixer's kneading hook, initially at low speed, then gradually increase to high speed as the dough firms up. Dust the work surface with flour and knead the dough to a smooth texture. If it sticks, chill it in the refrigerator for a while

For the cream cheese layer
Mix together the low-fat soft cheese, sugar, egg yolks, salt, grated lemon rind, cornflour and melted butter. Whisk the egg whites until stiff and then fold into the cream cheese mixture.

For the poppy seed layer
Grind the poppyseeds and cook with the honey, eggs and sultanas.

Roll out two-thirds of the dough on a 38 x 28 cm ( 15 x 11 inch) baking sheet. First spread the cream cheese mixture on top, followed by the poppyseed. Roll out the rest of the dough thinly and cut out strips about 1 cm (½ inch). Lay the strips on top of the poppy seed in a lattice pattern.

For the apricot syrup
Strain the apricot jam through a sieve. Mix with water and bring to the boil, stirring constantly. Brush it over the dough strips

Oven temperatures:
Conventional oven-- 170-200 deg C/350-400 deg F (preheated)
Fan-assisted oven-- about 160 deg C/325 deg F (not preheated)
Gas oven -- mark 3-4 (not preheated)
Baking time-- about 50 minutes



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