POPPY SEED CAKE WITH PASTRY SHEETS
When I first made this nut roll with phyllo dough and poppy seeds, I started with a bit of skepticism, but after seeing how simple the whole process is, I was convinced to return to the recipe multiple times. It's completely different from a classic nut roll, but that's exactly why it's great when you need something quick or don't feel like kneading. I got the idea from a friend of my sister and I made sure to note it down just as I tried it.
Quick Info
Total time: about 2 hours (includes thawing the phyllo dough, preparation, and baking)
Active preparation time: 30-40 minutes
Baking time: 40-50 minutes
Servings: 2 large rolls (8-10 slices each, depending on how you cut them)
Difficulty: medium (especially if you haven't worked with phyllo dough before)
Recipe type: quick nut roll with phyllo dough, suitable for holidays or when you want a poppy seed dessert without the hassle of kneading
Ingredients
1 package of phyllo dough (completely thawed if frozen)
4 small natural yogurts (about 125 g each)
6 eggs
1 and 1/2 cups sugar
200 g ground poppy seeds
1 cup oil
1 and 1/2 cups semolina
1 teaspoon baking powder
1 jar of pitted sour cherries (in their own juice or compote, well drained)
3 packets of vanilla sugar
2 tablespoons sour cream
Preparation Method
1. Take the phyllo dough out of the freezer and let it thaw completely at room temperature. Do not try to unfold it if it’s still stiff, as it will tear. Once thawed, divide the sheets into two equal stacks.
2. In a large bowl, crack the 6 eggs. Add 1 and 1/2 cups of sugar and 2 packets of vanilla sugar. Mix with a mixer on medium speed until you get a light, fluffy cream.
3. Gradually pour in the oil in a thin stream while continuing to mix until it's fully incorporated.
4. In a separate bowl, mix the semolina with the baking powder.
5. Add the yogurt to the egg mixture, then add the semolina mixture. Blend on low speed until combined.
6. Add the ground poppy seeds and mix well, this time with a spatula or spoon, to prevent the poppy seeds from flying everywhere. The mixture will be quite soft, which is normal.
7. Divide the mixture into two roughly equal parts, as you will be making two rolls.
8. Take one stack of phyllo dough and work with two sheets at a time. Place two sheets on the table, brushing them lightly with oil if they seem dry. Spread a few tablespoons of the poppy seed mixture over the sheets to cover them without overloading.
9. Place drained sour cherries sporadically on top. Add another sheet, spread more mixture, sprinkle with cherries, and continue until you finish the first half of the sheets and the first half of the mixture.
10. Rolling is easy; roll as tightly as you can without forcing it – since the mixture is soft, it’s normal for some to ooze out at the ends.
11. Place the roll in a large baking tray lined with parchment paper. Repeat all the steps with the other half of the sheets and mixture to make the second roll.
12. In a small bowl, beat one egg with 1 packet of vanilla sugar, 1 tablespoon of sugar, and 2 tablespoons of sour cream. Use a brush to coat the rolls well all over, saving some of the mixture for a second coating near the end.
13. Preheat the oven to 180°C (350°F). Bake the rolls for 40-50 minutes, until they are risen and golden brown.
14. About 10 minutes before you take them out, brush them again with the remaining sour cream mixture for a glossy crust.
15. Remove the tray, cover the rolls with a clean cloth, and let them cool completely before slicing. They slice well after cooling and can be served as dessert or a snack.
Why I Make This Recipe Often
It’s much simpler than a classic nut roll and doesn’t require kneading or rising time. The filling with poppy seeds and cherries is always appreciated, and I can make everything in a reasonable amount of time. It keeps well for a few days and doesn’t dry out quickly.
Tips and Variations
Tips
If the phyllo sheets tear, you can layer them; it won’t affect the result.
The cherries need to be well-drained to avoid soaking the sheets too much.
Rolling must be done carefully since the filling is soft before baking.
Use parchment paper in the tray; otherwise, the rolls may develop a hard crust or stick.
Substitutions
You can use raisins or hydrated cranberries instead of cherries, but the flavor will not be as fresh.
Vanilla sugar can be replaced with vanilla extract if you don’t have packets.
Classic white semolina can be substituted with whole grain semolina, but the texture will be slightly different.
Variations
For a more flavorful version, you can add grated lemon or orange zest to the filling.
If you don’t want poppy seeds, you can try using ground walnuts, but you may need to adjust the amount of oil.
You can sprinkle almonds or granulated sugar on top before baking for added texture.
Serving Ideas
Slice and serve plain or with a thin vanilla sauce or whipped cream for a more festive dessert.
They pair very well with coffee or tea, for breakfast, or as dessert after lunch.
Frequently Asked Questions
1. Can I use fresh phyllo sheets instead of frozen?
Yes, just make sure they are not dry or torn. If using fresh, try to work quickly so they don’t dry out before rolling.
2. What should I do if the roll cracks at the ends?
It’s not a big deal – you can trim the cracked piece after baking or gently push the edges inward at the beginning.
3. How long can I keep the phyllo nut roll?
In a sealed container at room temperature, it keeps well for 2-3 days. In the fridge, up to 4 days, but it may become slightly harder.
4. Can I make the recipe without a mixer?
You can use a whisk, but it will take longer to blend the eggs with the sugar. If you don’t have a mixer, whisk vigorously until creamy.
5. How important is it for the poppy seeds to be ground?
It’s very important for the texture – whole poppy seeds won’t have the same effect, and the roll won’t hold together well.
Nutritional Values
Estimate for one slice (out of a total of 16-20 large slices):
approximately 180-220 kcal per slice
carbohydrates: 25-30g
fats: 7-10g
proteins: 4-6g
Values are estimates and depend on the size of the slice and how much filling each receives. The poppy seeds and oil contribute to a higher caloric value.
Storage and Reheating
The phyllo nut roll keeps well for 2-3 days at room temperature, covered or in a sealed container. In the fridge, it lasts a bit longer but will harden. It can be easily reheated in the microwave or oven to regain softness, but I don’t recommend reheating multiple times. It doesn’t lose its flavor after a day but gradually becomes denser. If you know you won’t consume it quickly, it’s better to slice it and store the pieces separately, well sealed.
Let the sheets of pastry thaw well, then divide them in two. In a bowl, crack 5 eggs and add sugar and 2 vanilla sugars, then mix well with a mixer until it becomes a whitish cream. Gradually add the oil and continue mixing, then add the semolina mixed with baking powder and finally the ground poppy seeds, mixing everything well. Take two sheets of pastry, spread some of the mixture on top of each sheet, placing pitted sour cherries here and there, cover with another sheet, then add more of the poppy mixture and repeat the process until you finish half of the sheets (make sure to divide the mixture in two). Then, carefully roll it up (don’t worry, the mixture will be softer as it will expand during baking due to the semolina, so it’s normal). After rolling, place it in a baking tray lined with parchment paper. Repeat the operation with the other half of the sheets, thus obtaining two rolls (two different types of sweet bread). Once finished, beat an egg well with a tablespoon of sugar, one vanilla sugar, and 2 tablespoons of sour cream, and with a silicone brush, coat the two rolls (be careful to save some of the cream mixture to brush again 10 minutes before taking them out of the oven). Place the tray in a preheated oven at 180 degrees and let it bake. When they are well risen and golden, take the tray out, brush again, and let it bake for another 10-15 minutes. Remove from the oven, cover with a towel, and let it cool before slicing and serving. When you make it, you won’t be able to stop eating. Enjoy!
Ingredients: 1 package of phyllo dough, 4 small natural yogurts, 6 eggs, 1 and 1/2 cups of sugar, 200g of poppy seeds, 1 cup of oil, 1 and 1/2 cups of semolina, 1 baking powder, 1 jar of pitted cherries, 3 vanilla sugars, 2 tablespoons of sour cream.
