Poppy Seed Filling (Mohn) for Cakes, Pastries, Dumplings and Sweet Desserts. Ready to go filling from the finest squeezed Blue Poppy Seeds! No grinding, cooking or pouring. Dig out the old family recipes, wipe off the dust and get ready to do some serious baking. The flavor of Poppy Seed Cake can bring back the memories of Germany like no other taste. For best results, store cool and dry.

Backfertige Mohnfüllung aus feinstem gequetschten Blaumohn. Kein Mahlen, Brühen und Quellen. Mit Schwartau Mohnback, der backfertigen Mohnfüllung mit echtem Blaumohn, gelingen Ihre Torte und Kuchen besonders saftig und frisch. Einfach den Beutel an der perforierten Linie aufschneiden und je nach Rezept glattrühren oder pur verwenden.

Poppy seeds, sugar, water, modified starch, gelling agent pectin, aroma (lactose), preservative E202, citric acid. Store in a cool and dry place.

Blaumohn, Zucker, Wasser, modifizierte Stärke, Geliermittel, Pektin, Aroma (Laktose), Konservierungsstoff, E202, Citronensäure. Kühl und trocken lagern.

Recipe for Mohn-Quarkkuchen (Poppy Seed Quark Cake):
Dough:
400g (14.3oz) Flour
1tsp. Baking powder
100g Sugar
1 Bag of vanilla sugar
200g (7.oz) soft butter or margarine
1 egg.

Quark topping:
50g (1.7oz) butter
750g (26.7oz) Quark
200g (7.oz) sugar
lemon peel
1 bag of pudding powder (vanilla or cream flavor)
2 eggs
.
Poppy seed topping:
4 eggs
1 Tablespoon milk
2 bags of Dr. Oetker Mohn Back
one egg yolk
.

1. Place 400g flour and 1tsp. baking powder into a bowl. Add the other ingredients and knead into smooth dough. Let stand in a cold place for ca.30 minutes.
2. For the Ouark topping place all the ingredients in a bowl and mix with an electric mixer until smooth. For the poppy seed topping mix the bag of Dr. Oetker Mohn Back with 4 eggs and 1 Tablespoon milk until smooth.
3. Sprinkle flour on a work surface and roll out 2/3 of the dough for the size of a baking sheet. Roll the dough up with the help of the rolling pin and place on the greased baking sheet. Spread the Ouark topping on first and then distribute the poppy mass over it.
4. Roll out the dough remainder thin and cut into 05” broad strips. Place those strips over the poppy seed mass in a grid pattern. Brush on egg yolk and milk mixture.
Bake in the pre-heated oven at 175°C (350F) for approx. 40-45 min.