Having two kids makes me feel like I have a hundred of them: so much to do and so little time! Which brings me to this recipe. Many times I find myself craving poppy-seed kolache but there are none. Certainly not in the store and I don’t have a whole day to bake them myself. But I think I found a workable solution to fill my cravings! I buy puff pastry sheets (Pepperidge Farms brand) in the store, make little pockets out of them and fill them with poppy-seed filling which is very easy to make. That way I have an imitation of traditional Czech kolache (which ends up looking like a poppy-seed turnover) in no time! Well, more like in 2o minutes….
If you are like me, running out of time, try it! You won’t be disappointed.
CZ: Jestlize mate problem najit si na cokoliv volny cas, tak v tom nejste sami. Se dvema detmi si clovek prijde, jako by jich mel 100. Na nic neni cas! Proto jsem vymyslela, jak si udelat jednoduche makove ‘kolace’ – nebo spis satecky. Recept je hrozne jednoduchy a mate je hotove na stole za ani ne 20 minut.
POPPY-SEED TURNOVERS (easy imitation of kolache)
Ingredients:
- puff pastry sheets (Pepperidge Farms brand)
- Poppyseed Filling (see recipe below)
Method:
- Preheat the oven for 350 degrees F
- Defrost one puff pastry sheet according to the directions on the package
- Lay it on a floured surface and cut it into 9 identical squares
- In the middle of each square put 1 Tbs of poppy-seed filling, fold it over and tightly seal the edges with your fingertips so that you have triangle-shaped pockets (see the enclosed photo)
- Put them on a floured baking sheet and bake them for about 10 minutes or until the top is golden brown
- If you want them to look shiny, base the top of each triangle with an egg mixture (1 beaten egg with a little bit of water).
- Done!
- PS: You can also sprinkle them with some powdered sugar
Poppy Seed Filling:
- 1 cup of milk
- 1/2 a cup of ground poppy seed
- 1/2 tablespoon flour
- 1 teaspoon vanilla
- 1/2 cups sugar
- 1 Tbs of butter
- PS: some people also ad a pinch of cinnamon and/or cocoa powder. Some ad a bit or rum and raisins to it. Feel free to experiment!
Heat milk in a small pot and when it boils add sugar, flour and poppy seed, stirring vigorously. Cook over medium heat until mixture thickens. Remove from heat. Add butter or margarine and then add vanilla. Cool filling before adding onto the dough.
If you liked this post buy me a coffee! (Suggested:$3 a latte $8 for a pound) Thanks!
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Kde maz RUM a hrozinky?? Tam musi byt RUM aby to bylo prave!!
I cannot wait to try out this recipe. Poppyseed is my fave!
Just this past Tuesday my mother and I were in Caldwell, TX and stopped at a bakery. We bought several flavors of kolache. But I can’t wait to try your “invention.” Poppy seed is my favorite. 🙂
Ladies, as Dagmar pointed out in Czech, some people add raisins and rum into the filling. Some also add a pinch of cocoa powder and a pinch of cinnamon. So feel free to experiment with it a bit.
Lydia, do you live in Texas? We used to live in Cypress about a mile from Houston. I remember Caldwell very well. We went there for their famous Kolache Festival which took place every September. In fact our daughter, who was 2 years old at that time, danced to the rhytms of Polka.
Tanja, you are making kolacky from “listove testo”. I think it is a great idea, I will definetly try it. I use puff pastry dough only for strudel. I believe you can also buy the pastry pre-cut into squares already, which will make it even easier for you:)
Thanks to your wonderful tips Marika, I am making strudel from it too 🙂
My friend also uses the croissant dough which you can buy in the store as well. But I like it better from ‘listove testo’.
Tanya, you should just make dough for “buchty”, make a pile and pop them in the freezer for those sudden cravings. Easier than “kolache” as they don’t need the butter/sugar/flour topping…mmm, but that topping is good isn’t it…I might try a version with my apple cake batter for a quick coffee cake type dessert..i use a jelly roll pan and then cut into squares…often use rhubarb or other hard fruit with the crumbly topping..this may work with the poppy seeds! LOL and rum!
Great idea, Dagmar! At what point do you freeze the dough? I assume before it rises….
Tanja, how do you grind the poppy seeds? thanks.
Marti, I don’t grind them I just throw them in…are you supposed to grind them? I don’t think so…
Tanja, thanks for your reply.
your recipe says: “1/2 a cup of **ground** poppy seed”, so i thought you have some way to grind them.
Oh – OK, I get it – sorry! You are right! Mine are not ground but I guess if you want to achieve a finer taste you should grind them. You can use a coffee grinder to do that – here is the link for further info:
http://www.ehow.com/how_7840552_make-poppy-seed-filling.html
Tanya i forgot to answer your question: i meant to make and bake, then freeze but i suppose that you could make the dough and freeze, yes before rising. On the note of ground poppy seeds, i use a seed grinder (i think it is actually imported from the Czech R) and it is much much finer than if you used a coffee grinder. you end up with a lovely paste once cooked…don’t forget the rum, vanilla, lemon rind, raisins…
I usually use coffee grinder for the poppy seeds. You can also use food processor.
to grind the poppy seeds, i tried coffee grinder (but the seeds just fell through), and food processor (after cooking the seeds) – but i was not able to grind them into a paste. i will probably have to invest into a poppy seed grinder.
oh to je jen pro VyVolené, ale to jste mohli napsat předem.
I found an old hand crank burr mill. I used it today to grind poppy seeds The burrs have to be set up tight or the seeds will fall through the mill. It does a good job of grinding, I ground two cups of poppy seeds in about twenty minutes. It is the best tool for grinding poppy seeds. It was made in Poland and will make you sweat turning the handle.