Servings: 16 Pieces
Ingredients
Dough for the base
- 180 g flour
- 120 g sugar
- 120 g butter, room temperature
- 1 arb.sh. vanilla sugar
For crumbs
- 120 g butter, room temperature
- 60 g sugar
- 150 g flour
- 1 arb.sh. vanilla sugar
For the filling
- 400 ml milk
- 150 g sugar
- 250 g poppy
- 60 g semolina
- 1 spoon grated lemon peel
- 250 g grated cottage cheese
- 2 eggs
- water to soak the poppy seeds
Instructions
- First, soak the poppy seeds by pouring cold water over them to cover them. For an hour.
- Preparing the dough. Mix the sugar, vanilla sugar, flour and add the butter. Knead by hand until a smooth dough is formed. Roll into a ball and place in the fridge.
- The crumb products are also mixed, but it is not necessary to press them into a dumpling, as it will be easier to sprinkle.
- When the poppy seeds have soaked, make the filling. Drain the poppy seeds through a sieve. Bring the milk to the boil and add the poppy seeds and sugar to the boil. Cook for about 5-7 minutes (from boiling), stirring constantly. Then add the semolina and cook until it starts to thicken.
- Fold in the filling, add the grated lemon zest, stir and let cool.
- When the filling has cooled completely, add the eggs and the well-beaten cottage cheese. Stir everything to combine.
- Take a baking tin with removable edges. Stuff the bottom with baking paper. Then place the base dough - you can either roll it out and line the bottom and stick the edges on, about 2 cm high, or, as I prefer, I roll out the dough and spread it in the tin, then squeeze it all over the tin with my fingers, and shape the edges into 2 cm. The result is a dough blister. The filling is poured into the dough puddle. Sprinkle the crumbs as evenly as possible on top.
- Bake at 180℃ for about 45-50 minutes. Remove from the oven, cool and refrigerate for a few hours or overnight. Slice when well cooled. Very tasty.
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