Puff pastry roll with poppy seeds
30 min.
1 - 2
MUST HAVE:
- Puff Pastry Dough Folded
- 2 tbsp. of butter
- 70 g of poppy seeds
- 1/2 glass of water
- 3-4 tbsp. of condensed sweetened milk
- 1 egg
- 1 tbsp. of brown sugar
THE DISH WILL SUCCESS IF YOU COOK IT AS FOLLOWS:
- Defrost MANTINGA puff pastry yeast-free dough at room temperature for about 30 minutes.
- Simmer the butter, poppy seeds, and water on low heat for about 5 minutes, then add the condensed sweetened milk. Boil everything while stirring for a few more minutes.
- When the filling has cooled, put it on the dough and spread it over the surface.
- Before you finish rolling, brush the edge of the dough with beaten egg to help the roll stick together while baking.
- Finally, brush the surface of the roll with beaten egg and sprinkle with brown sugar.
- Bake in an oven pre-heated to 180°C for about 15-20 minutes, until the pastry cakes are nicely browned.