POPPY SEED PASTRY ROLL 🎄🌟🎄

Hello my Dearest Foodies,

After Christmas festivities with my family, I am back to share with you another Holiday dessert that I mentioned to you in my previous post. It is the one that is baked and also one of very few I made, that it's not raw. But first, I would like to thank to our very talented vegan recipe creator @proanima, who inspired me with all her European goodies. Many of them remind me of meals that my grandmother used to prepare, so it was time for me to finally make something more traditional as well. In addition, my both daughters love this type of pastries, so I guess I will be making more of them. And yes, this one turned our very delicious.

Nevertheless, the traditional POPPY SEED ROLL is made of rise dough and I never really like that kind. I must say I prefer this one much better. The only thing is that I was afraid to use spelt or gluten free flour since it was my first time, but I will experiment with those eventually as I get more comfortable with baking. However, if you feel up to it you can give it a try while making this one.

At last, I would like to wish you HAPPY NEW YEAR, I am sending lots of love & blessings to you all.

POPPY SEED PASTRY ROLL
Veganized Traditional Eastern European Pastry
Vegan –Refined Sugar Free
Author: Lena’s Vegan Living

INGREDIENTS for 2 Rolls

POPPY SEEDS FILLING
• 1 ½ cup poppy seeds
• Plant based milk hot 1/2 cup (I use hemp milk)
• Vegan butter 1 tbs (melted)
• Raw coconut sugar 1 cup
• Juice from 1 lemon
• Lemon zest 1 tbs

PROCESS
• Grind the poppy seeds in the food processor for about a minute, by pressing pulse at first and full speed at the end.
• Add rest of the ingredients and blend all together well.
• Transfer to a bow, cover with lid and place into a refrigerator.

DOUGH
• All purpose flour 1 ½ cup
• Vegan butter ½ cup cooled (I use Earth Balance)
• Raw coconut sugar 1/3 cup
• Pure vanilla extract 1 tsp
• Pinch of pink salt
• Vegan 1 egg replacement
• Ice cold water 5 tbs ( you may add more if needed)
• Aquafaba (liquid form canned chickpeas)
• Baking sheet
• Parchment paper
• Brush
• Rolling pin

PROCESS
• Prepare your egg in a small dish by following the instructions on the box.
• Place all the ingredients except water, aquafaba and egg replacement in a food processor and start pressing the pulse button.
• Continue full speed until it looks like breadcrumbs.
• Add the egg replacement and water one tablespoon at a time until you see farming a ball.
• Remove the dough and divide in two halves.
• Create nice ball out each half, wrap it in a plastic wrap and place it in a refrigerator for 30 minutes.
• When ready, place one half in the middle of your working area covered with thin layer of flour.
• Start rolling it out to all sides until you get about 1/8 inch or 3 mm thick and 10 inch x 14 inch or 25cm X 35cm rectangle.
• Trim the uneven edges and place half of the poppy seed mixture in the middle.
• With a spatula, spread the mixture all the way to the edges leaving about ½ inch or 1cm empty.
• Fold the sides and begin rolling the dough nicely and evenly away from your body, not too tight, but not too loose.
• At the end, flip the edge under.
• Brush lightly with aquafaba.
• Make few incisions with toothpick alongside both rolls.
• Preheat your oven to 350F.
• Repeat the same with the other dough and place it both onto a baking sheet lined with parchment paper.
• Bake for 30 min than turn the oven to 400Fand bake ofr 10 more minutes.
• When ready, check if they are golden brown. If not, than bake for 10 more minutes.
• When ready, let it cool down for 15 minutes and cut into 1cm thick slices. You can use Steevia like I did or powder sugar if you okay with that, but it is not necessary. I did it only for the photoshoot. The flavour of Steevia doesn’t bother me, but my daughter would not eat it, lol.

THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog