Mohn Kichlach Canned or Dry Poppy Seeds Recipe

Mohn Kichlach, a delightful pastry hailing from Eastern European traditions, showcases the rich, nutty flavor of poppy seeds. Whether using canned or dry poppy seeds, this recipe promises a journey of culinary bliss. Let’s dive into the details of creating these irresistible Mohn Kichlach pastries. You can also get information about dried iris pods in this

Ingredients:

For the Dough:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup sour cream
• 1/2 cup cream cheese
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Poppy Seed Filling:

• 1 cup poppy seeds (canned or dry)
• 1 cup milk
• 1/2 cup honey or sugar
• 1/4 cup unsalted butter
• 1/2 teaspoon vanilla extract
• A pinch of salt
• 1/2 cup raisins (optional)

Instructions:

Preparing the Dough:

1. In a large mixing bowl, combine flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
2. Add sour cream, cream cheese, and vanilla extract. Mix until the dough comes together. Divide it into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Making the Poppy Seed Filling:

1. If using dry poppy seeds, grind them in a spice grinder until they form a paste. For canned poppy seeds, simply proceed to the next step.
2. In a saucepan, combine poppy seeds, milk, honey (or sugar), butter, vanilla extract, and a pinch of salt. Cook over medium heat, stirring frequently, until the mixture thickens. This usually takes about 10-15 minutes. Stir in raisins if desired, and let the filling cool.

Assembling and Baking:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Roll out each dough disc on a floured surface to about 1/8-inch thickness. Cut out circles using a round cookie cutter or a glass.
3. Spoon a small amount of poppy seed filling onto each circle. Fold the dough over to form a half-moon shape, sealing the edges by pressing with a fork.
4. Place the filled pastries on the prepared baking sheets and bake for 12-15 minutes or until golden brown.
5. Allow the Mohn Kichlach to cool before serving.

Enjoying Mohn Kichlach:

Serve these delectable pastries as a sweet treat with a cup of tea or coffee. Their rich poppy seed filling and flaky pastry make them a delightful addition to any dessert spread.

How to dry poppy seeds.

Drying poppy seeds at home is an easy process that enhances their shelf life and preserves their freshness. After harvesting poppy pods, allow them to fully ripen and dry on the plant. Once the pods turn brown and start to rattle, carefully cut them from the plant. To extract the seeds, shake the pods into a clean container. Spread the collected poppy seeds in a single layer on a paper towel or a fine mesh screen to air-dry for a few days, ensuring they are not exposed to direct sunlight. Stir them occasionally to promote even drying. Once completely dry, store the poppy seeds in an airtight container in a cool, dark place for long-lasting freshness. Drying poppy seeds at home ensures a ready supply for culinary adventures.

Note: Experiment with the poppy seed filling by adding ground nuts, citrus zest, or spices for a personalized touch to this traditional recipe.

Conclusion: Whether you opt for canned or dry poppy seeds, these Mohn Kichlach pastries offer a flavorful journey through Eastern European culinary traditions. Elevate your baking skills with this delightful recipe, perfect for sharing with friends and family. Happy baking!