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Honey and poppy seed pie served
Sweet shortcrust pastry filled with sticky honey and poppy seed mixture

Honey & poppy seed pie

Author: Flavelo
Recipes Cakes and Desserts
This cake belongs to the family of Linzer-type shortcrust pastries. The fat in the dough coats the flour particles, preventing the formation of a gluten network, making the pastry crumbly and 'short' when bitten. The poppy seed filling here is not dry, but sticky and rich from the honey, creating a perfect contrast with the crisp pastry.
🕒 Prep Time 40 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pie dish or tart tin (approx. 24 cm)
  • Rolling pin
  • Mixing bowl
  • Cling film for resting

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour with the baking powder, salt, and icing sugar. Rub in the cold butter with quick movements.

Tip: The goal is to get a damp sand texture where butter pieces coat the flour but don't melt.
2 ✓

Add the egg and sour cream, then quickly knead the dough together. Wrap in cling film and refrigerate for 30 minutes.

Tip: During resting, the flour hydrates and the butter firms up again, making it easier to roll.
3 ✓

Meanwhile, prepare the filling: mix the ground poppy seeds with the honey and vanilla sugar. If too thick, you can add a spoonful of water or milk.

Tip: Taste it! If not sweet enough, add more honey; poppy seeds can take a lot of sweetener.
4 ✓

Preheat the oven to 180°C. Butter the pie dish.

Tip: Fluted tins are harder to press dough into, be thorough.
5 ✓

Roll out 2/3 of the dough on a floured surface and line the tin with it. Spread the poppy seed filling over it.

Tip: Prick the bottom with a fork so steam can escape and it doesn't bubble up.
6 ✓

Make a lattice top with the remaining dough, or roll it out and cover completely (then prick the top too!).

Tip: Latticing is decorative and allows steam to escape.
7 ✓

Bake for 30-35 minutes until golden brown. Let it cool in the tin.

Tip: Shortcrust pastry is very fragile when warm, wait before slicing.

Recipe FAQ

Why did the pastry become hard?
You likely over-kneaded it, or the butter was warm. Shortcrust pastry must be made quickly with cold ingredients.
It falls apart when rolling.
The dough is too cold, or there was too little liquid in it. Let it acclimatise slightly, or knead it briefly with slightly damp hands.

Ingredients

  • 250 g Plain flour
  • 150 g Butter (cold, cubed)
  • 100 g Icing sugar
  • 1 pc Egg
  • 100 g Sour cream
  • 5 g Baking powder
  • 1 pinch Salt
  • 150 g Ground poppy seeds
  • 100 g Honey
  • 1 packet Vanilla sugar (or 1 tsp vanilla extract)