Poppy seed pie

Name: Poppy seed pie
Total time: 1 h 20 min
Yield: 12-14 slices
Cuisine: Hungarian
Ingredients: 210 g cold butter; 180 g flour; 1 tbsp sugar; 2 tbsp white wine; 2 egg yolks; 2 tbsp sour cream; 1 pinch of salt; 280 g freshly ground poppy seeds; 250 g sugar for the syrup; 250 ml water for the syrup; 50 g coarsely chopped almonds; 20 g grated dark chocolate; zest of 1/2 lemon, finely grated

Time: 1 hr 20 min (about 45 min hands-on)12-14 slicesapprox. 390 kcal / serving (estimated)approx. 6 g protein / serving

This poppy seed pie pairs a buttery, lightly winey pastry with a thick, syrupy filling of poppy seeds, almonds and chocolate. It is a richer piece from the old confectioner's kitchen, far more flavoursome than everyday poppy seed cakes. Cold butter gives the pastry its short crumb, and lemon zest adds freshness. Serve it dusted with icing sugar, and it stays delicious for days.

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Method

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Rub the cold butter into the flour, add the sugar, wine, egg yolks, sour cream and salt, and quickly work into a smooth dough.
Divide into two equal balls, wrap in cling film, and chill for 20-30 minutes.
Meanwhile make a thick syrup from the sugar and water (boil gently for about 5 minutes), add the ground poppy seeds, and cook into a thick, spreadable mass, stirring continuously.
Remove from the heat, stir in the almonds, grated chocolate and lemon zest, and let cool.
Roll out one piece of dough to the thickness of a knife back (about 3-4 mm), and place in a buttered tray.
Spread the cooled poppy seed filling evenly over it.
Roll out the other piece of dough, lay it over the filling, press the edges down lightly, and prick with a fork.
Bake in a 180-190°C preheated oven for 30-35 minutes, until the top is golden brown.
Let cool, slice, and serve dusted with icing sugar.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Keep the butter cold and work quickly, because it melts in warm hands and the pastry will not be short.
Grind the poppy seeds fresh and smell them when you buy them: not even sugar can hide the bitterness of rancid poppy seeds.
Wait for the filling to cool completely, because warm poppy seeds melt the buttery pastry base and the bottom of the pie will not bake through.

Frequently asked questions

Can the almonds be replaced?

Yes, it is also delicious with coarsely crushed walnuts or hazelnuts. The chocolate can be replaced with a little cocoa powder, but a slight bitterness suits poppy seeds in any case.

Can the pie be frozen?

Yes, the finished, cooled pie keeps for 2 months sliced and wrapped in foil. Before serving, let it thaw at room temperature, and only then dust it with icing sugar.

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