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Makovnjača (Poppy Seed Roll): Traditional Balkan Dessert Recipe

Unlike the classic Croatian poppy seed roll (makovnjaca) made with yeast dough, this version uses a tender, crumbly pastry similar to cookie dough.

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MAKOVNJACA (Poppy Seed Roll)

MAKOVNJACA (Poppy Seed Roll) – a traditional Croatian dessert made with a crumbly pastry and rich poppy seed filling.

Course:
Dessert
Cuisine:
Croatian
Keyword:
makovnjaca poppy seed roll
Servings:
2
rolls
Author:
Kitchen Nostalgia
Ingredients
  • DOUGH
  • 250-300
    g
    (9-10 oz) flour,
    sieved
  • 2
    ts
    baking powder
  • 1
    pinch of salt
  • 120
    g
    (4 oz) butter,
    soft
  • 60
    g
    (2 oz) sugar
  • 1
    egg
  • 1
    pinch of cinnamon
  • grated zest of 1/4 lemon
  • a little cold milk
  • FILLING
  • 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
Instructions
  1. DOUGH: Sift the flour and combine it with the baking powder and salt. Add the softened butter, sugar, egg, cinnamon and lemon zest. Knead into a smooth dough, adding a little cold milk if needed. Wrap or cover and chill in the refrigerator for 30 minutes.
  2. FILLING: Place the ground poppy seeds in a small saucepan with the sugar, honey, raisins, cinnamon and rum. Cook gently over low heat, stirring, until the mixture thickens and becomes cohesive. The filling should be smooth and slightly moist. If it seems too wet after cooling, stir in breadcrumbs to absorb excess moisture; if it is too dry, add a little milk.
  3. ASSEMBLY & BAKING: On a sheet of baking paper, roll the chilled dough into a rectangle about 45 x 40 cm (18 x 16 inches). Cut the rectangle into two equal pieces. Spread the poppy seed filling evenly over each piece, then roll each piece up tightly into a strudel. Transfer the rolls, along with the baking paper, onto a baking sheet (they will be soft). Bake at moderate temperature for 40–45 minutes, until golden and set. Let cool slightly before slicing.

 

Recipe adapted from globetrotters.ch.