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Poppy seed slab pie with lemon and vanilla
Two layers of pastry enclose a soft ground poppy seed filling with lemon zest and vanilla. Baked at 180°C (350°F); makes one pan.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 40 min
- Total time
- 1 hr
- Temperature
- 180 °C (350 °F)
- Servings
- 1 pan
- Difficulty
- Medium
This poppy seed slab pie with lemon zest and vanilla has two layers of tender pastry enclosing a thick, moist poppy seed filling. The filling combines ground poppy seeds, flour, sugar, melted butter, and milk, with beaten egg whites to lighten it. Lemon zest and vanilla mellow the bold poppy seed flavor. If you don't like poppy seeds, replace them with ground nuts or another filling of your choice.
Ingredients
For the dough:
For the filling:
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Instructions
Tip: tap a step to mark it as done.
Combine all the dough ingredients and work into a dough. In another bowl, mix the ground poppy seeds, flour, powdered sugar, baking powder, and lemon zest.
Add the vanilla extract, melted butter, and milk to the poppy seed mixture. Beat the egg whites until stiff peaks form, then gently fold them into the filling.
Divide the dough into two pieces and roll out both pieces. Place one sheet of dough in a baking pan, spread the poppy seed filling over it, and cover with the second sheet.
Bake at 180°C (350°F) for about 40 minutes, until the top is golden and a skewer inserted into the center comes out dry. Cut the baked pie into squares.
Tip: Roll the top pastry layer around a rolling pin, then unroll it directly over the filling to keep the delicate dough from tearing as you transfer it.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 382 kcal
- Protein
- 6.8 g
- Carbohydrates
- 43 g
- of which sugars
- 20 g
- Fat
- 21 g
- of which saturates
- 9.6 g
- Fiber
- 3.7 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Makový krémový koláč s citrónovou kôrou a vanilkou
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