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Sunday, January 1, 2012

Nut & Poppy SEED ROLLS - Mrs. Rose Tarrantino, 1960's Ukrainian Cookbook

Blogger's note: There are a number of Poppy Seed and Nut Roll Recipes here, I felt we should post them all due to the fact they are "Perth Amboy's Family Recipes".
Nut & Poppy SEED ROLLS - Mrs. Rose Tarrantino, 1960's Ukrainian Cookbook

NOTE: An Eastern European dessert table would invariably include something sweet made with poppyseeds, either ground or whole. This poppyseed roll or strudel is made with a yeast dough and is known as makowiec (mah-KOH-vyets) in Polish. Canned poppyseed paste, available in the ethnic aisle of most supermarkets, can be used, but directions are also given if you choose to make your own filling.

  • 4 1/2  c. flour
  • 1 tsp, salt
  • 1 c of lukewarm water
  • 1/2 c of butter
  • 2 egg yolks
  • 4 Tbsp. sugar
  • 2 fresh yeast cakes

Crumble yeast into cup, add water and sugar, let stand until
you mix butter and flour as for pie crust. Make a well and add
egg yolks, salt and yeast mixture. Mix until smooth and dough
leaves the side of the bowl. Divide into 4 pieces. Roll each
piece out as thin as possible and spread with (cooled) filling
Place greased pan and brush with egg white. Let stand in warm place
for about 1hour. Bake at 350 degrees for about 30 - 45 minutes ~
or until brown. Cover with damp cloth as soon as you take it out
of oven, keep covered for about 10 minutes for a nice crust.

Nut Filling
Heat milk, add walnuts and stir. Add sugar, butter and
lemon juice. Cool before spreading on dough.

  • 1 lb. ground walnuts
  • 1/2 co sugar
  • 1/2 c. milk
  • 1 Tbsp. butter
  • 1tsp, lemon juice

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