Best 7 Poppy Seed Roll Apricot Pistachio Roll Recipes

POPPY SEED ROLL

Steps:

• In a saucepan, heat milk, butter, sugar and salt. Cool to lukewarm. Add 2 beaten eggs and the vanilla extract. Dissolve yeast in warm water. , In a large bowl, combine milk mixture, yeast mixture and enough flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and let rest for 5 minutes. Roll dough into a 12-in. x 18-in. rectangle. Spread with poppy seed filling and 1 cup nuts. Starting with the long side, roll up dough and pinch the edges to seal. , Place on a large greased baking sheet, seam side down. Curve slightly to form a crescent shape. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg with 1 teaspoon water; brush over top. Bake at 350° for about 30 minutes. Cool on wire rack. Glaze with confectioners' sugar icing and top with remaining nuts.

OLD WORLD POPPY SEED ROLL

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

APRICOT-PISTACHIO ROLLED PORK

Steps:

• To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle.
• Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string. Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 325°F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 hour 30 minutes.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cracker crumbs, 2 tablespoons nuts and garlic salt; cook and stir 1 minute. Cool slightly.
• Brush preserves over pork. Sprinkle with crumb mixture. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°F. Cover and let stand 15 minutes before serving for easier carving.

POPPY SEED ROLL APRICOT PISTACHIO ROLL

Steps:

• Soak currants in cognac for 3 hours.
• Dissolve yeast in the warm water. Melt butter. Combine yeast, melted butter, sour cream, vanilla, eggs, and egg yolks. Sift together flour, sugar, and salt, add to yeast mixture, and stir until well blended. Knead on a floured board until smooth and elastic. Place in a buttered bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.
• In a large, heavy skillet, melt butter for the poppy-seed filling. Add poppy seeds and saute or a few minutes. Transfer to a bowl and mix in the honey, lemon juice, and currants. Whip the egg whites until frothy. Add the sugar 1 tablespoon at a time and continue whipping until very stiff. Fold the egg whites into the poppy-seed mixture.
• In another bowl, combine apricot lekvar and pistachios for the apricot filling.
• Divide dough into four equal parts. On a floured board, roll each portion of dough into a large rectangle 1/4 inch thick. Spread poppy-seed filling evenly on two of the rectangles and the apricot filling on the other two rectangles, leaving a 1-inch margin on the two short sides and one long side of each. Wet the margins with water and roll up each rectangle, beginning with the edge that has no margin. Form each into a crescent, sealing the edges together, and place on parchment-lined baking sheets. Cover and allow to rise approximately 1 hour in a warm place.
• Heat the oven to 350 degrees.
• Brush the rolls with the egg glaze. Using a sharp knife, make slits in the top of each crescent. Bake for 45 to 60 minutes, until deep gold. Cool on a wire rack.

POPPY SEED AND APRICOT BABKA

Steps:

• Finely grind the poppy seeds for filling using a coffee grinder.
• Toast the almonds in a non-greased frying pan over medium-low heat until they are lightly browned, about 5 minutes. Let cool, about 5 minutes. Reserve about 1 dozen for the topping and finely grind the rest in a food processor.
• Combine ground poppy seeds, ground almonds, 1/2 cup milk, and 1/4 cup sugar in a saucepan. Slowly bring to a boil, stirring often. Cook until it starts to thicken, about 1 minute, stirring constantly. Remove from the heat. Stir in apricots and cardamom and let cool, then refrigerate until using.
• Whisk cream cheese, 2 tablespoons sugar, heavy cream, and vanilla together in a bowl until smooth. Refrigerate until using.
• Make the yeast dough: Heat milk and and butter in a saucepan over low heat. Remove from the heat and let cool to lukewarm, 2 to 3 minutes. Stir in yeast and let stand until it becomes frothy, about 5 minutes.
• Combine flour and salt in the bowl of a stand mixer. Add egg, sugar, vanilla, and yeast mixture. Knead for 4 to 5 minutes on low speed, until the dough is elastic and detaches from the bowl.
• Drizzle with a little vegetable oil and turn the dough over so it is lightly oiled all around. Cover the bowl with a damp tea towel and a large plate and let rise in a warm place for 60 to 90 minutes.
• Punch down the dough and roll it out on a silicone baking mat to a square about 1/4 inch thick. Evenly spread with cream cheese mixture and leave 2 inches free at the far end. Spread with an even layer of the poppy seed filling. Roll it up tightly using the baking mat, and fold in the two sides as you go. Pinch the seems together with your fingertips to seal. Place the roll on a large plate and refrigerate for 30 minutes to firm it up.
• Place the roll on a large cutting board and cut it in half lengthwise with a sharp, large knife, dipping it in warm water a few times so the filling won't stick.
• Gently separate the roll into two strands. With the cut sides inwards, twist the two strands around each other. Seal the ends by pinching with your fingertips. Grease a loaf pan and line with parchment. Place the babka in the pan. Cover and let rise in a warm place until visibly risen, 60 to 75 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Coarsely chop the remaining almonds. Cut apricots into thick strips.
• Brush the dough parts with heavy cream. Place the apricot strips along the seams and sprinkle the dough parts with almonds and poppy seeds.
• Bake on the center rack of the preheated oven until nicely browned, 40 to 50 minutes. If the top browns before the time is up, cover it with a large sheet of parchment paper. Remove from the oven and let cool in the pan for 10 to 15 minutes. Gently unmold onto a wire rack and let cool completely before cutting.

POPPY SEED DINNER ROLLS

Steps:

• Place warm water in large bowl. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 8 minutes.
• Whisk milk, 1 egg, salt and remaining 1/3 cup sugar into yeast mixture. Add melted butter and whisk until smooth. Add 1 cup flour and mix until smooth. Combine 4 cups flour and 1 cup chilled butter in processor. Using on/off turns, process until mixture resembles coarse meal. Add to yeast mixture and stir until dry ingredients are moistened. Knead in bowl until smooth dough forms, adding more flour if dough is sticky, about 5 minutes.
• Cover bowl with plastic wrap. Refrigerate dough overnight. (Can be prepared 2 days ahead. Keep refrigerated.).
• Butter twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and elastic, about 3 minutes. Divide dough into 4 equal portions. Place 1 dough portion on work surface; cover and chill remaining dough. Roll out 1 dough portion on floured surface to 13x11-inch rectangle (about 1/8 inch thick). Cut rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack strips atop one another, forming 6 layers and pressing slightly to adhere. Cut strips crosswise into 6 equal stacks, each about 2 inches long. Place 1 dough stack, 1 cut side down, into each muffin cup (dough will fan out slightly and fill muffin cups as dough rises). Repeat with remaining chilled dough pieces.
• Cover rolls with kitchen towel. Let rise in warm draft-free area until rolls are puffed and doubled in volume, about 1 hour and 15 minutes.
• Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F Brush rolls gently with egg glaze. Sprinkle with poppy seeds. Bake until rolls are golden brown, switching top and bottom baking sheets halfway through baking, about 25 minutes. Transfer pans to rack and cool rolls 5 minutes. Remove rolls from pans and cool on racks. Serve warm or at room temperature. (Can be prepared 1 week ahead. Wrap in aluminum foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.).

POPPY SEED ROLL

Steps:

• Combine: 1 1/2 cup flour and yeast in large mixing bowl.
• Place milk, butter, sugar and salt in heavy saucepan over low heat and heat until warm (120-130°F).
• Gradually add to flour mixture, beating at low speed until well blended. Beat in eggs.
• Add 1/2 cup flour and lemon peel; beat at high speed 2 minutes.
• Stir in as much remaining flour as possible with wooden spoon to make soft dough.
• Place dough on lightly floured surface and knead in as much remaining flour as necessary to make a moderately stiff dough.
• Continue kneading about 10 minutes, or until dough is smooth and elastic. Place dough in greased bowl and turn to coat entire surface. Cover with clean towel and let rise in warm, draft-free place about 1 to 1 1/2 hours, or until doubled in bulk.
• Filling: Place poppy seed, dates, almonds, currants, orange peel, sugar and flour in bowl; toss until well coated.
• Melt butter in medium-size saucepan over low heat. Beat cream and egg together with fork until blended.
• Stir into saucepan with wire whisk until blended.
• Add poppy seed mixture and stir until well combined. Cook over low heat 3 minutes, stirring constantly.
• Remove from heat and set aside to cool.
• Grease large cookie sheet. Punch down dough.
• Roll out dough on lightly floured surface to 14x16-inch rectangle. Spread poppy seed mixture evenly over dough to within 1/2 inch of edges.
• Starting at short end, roll up dough, jelly-roll style, to center of rectangle. Turn dough around and roll up other short side so rolls meet in middle. Lightly pinch rolls together to seal.
• Carefully lift roll and place, seam side down, on prepared cookie sheet. Cover and let rise in warm, draft-free place about 40 to 50 minutes, or until almost doubled in bulk.
• Preheat oven to 375°F.
• Brush glaze over roll.
• Bake 35 to 40 minutes, or until golden brown.
• Cool completely on wire rack.