Almond Poppy Seed Kuchen
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Serves:
-
24-32
ingredients
- 4 cups milk
- 1 1⁄3 cups granulated sugar
- 1 cup cream of wheat
- 1 tablespoon cream of wheat
- 1⁄2 cup unsalted butter
- 1 tablespoon unsalted butter
- 7 1⁄4 ounces almond paste
- 2 eggs
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 2 1⁄2 cups poppy seeds
- 2 1⁄4 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1⁄2 cup unsalted butter
- 1 tablespoon unsalted butter
- 1 egg yolk, beaten
- apricot jam or preserves
directions
- For the dough, put flour in a bowl, make a well in center. Add 1/2 cup sugar and 1 egg and vanilla. Cut up 1/2 cup plus 1 Tbsp butter and place around edges of well. Start from the middle and knead the dough together until smooth. Place in refrigerator 30 minutes.
- Bring milk, sugar, butter, almond paste, eggs honey and cinnamon to a boil over medium heat, stirring continuously.
- Add cream of wheat and cook until done, about 5-7 minutes. Stir often Remove from heat, stir in poppyseed, mix well. Set aside.
- Roll out 3/4 of the dough to fit 9x13-inch pan, or two smaller ones. Put dough in pan, smoothly up the sides. Prick lightly with a fork.
- Bake 10-15 minutes in a 350 degree oven, until done, but not brown. Remove from oven, add poppyseed mixture.
- Roll out rest of dough, cut into strips to make a lattice on top of the poppyseed mixture.
- Brush lattice with beaten egg yolk, return to oven for 20 minutes, no more. Remove from oven and brush lattice with warmed apricot jam or preserves.
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