If using store-bought poppy seed filling, check its consistency. If it’s too moist, cook it briefly over low heat with a teaspoon of butter to evaporate excess moisture. Allow it to cool before adding egg whites.
Rolling the Dough: When rolling out the dough, aim for a thickness of about 1/2 inch. This ensures a good balance between the dough and filling.
Baking in Paper: Wrapping the roll in parchment paper before baking helps maintain its shape and prevents it from spreading out. Make sure to leave a little room for expansion.
Cooling Properly: After baking, cool the makowiec on a wire rack to prevent it from becoming soggy. If you glaze it, do so once it’s completely cooled to prevent the glaze from melting off.
Poppy Seed Filling Recipe
Ingredients:
2 cups whole poppy seeds
3 cups water
1 cup mixed dried fruit, chopped
1/2 cup candied orange peel, chopped
1/2 cup chopped nuts (walnuts or pecans)
4 tbsp honey
1/2 cup sugar
2 tbsp butter
Instructions:
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