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    You are in: Home / Recipes / Almond Poppy Seed Kuchen Recipe
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    Almond Poppy Seed Kuchen

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    gardenlady's Note:

    A German friend of mine gave me this recipe many years ago. Don't let the ingredients fool you. This is absolutely delicious! And best when it is warm. Pop it into the microwave for a minute or so. You won't be sorry. I use 2 8x 8 pans to make this, and I freeze one for later.

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    Units: US | Metric


    1. 1
      For the dough, put flour in a bowl, make a well in center. Add 1/2 cup sugar and 1 egg and vanilla. Cut up 1/2 cup plus 1 Tbsp butter and place around edges of well. Start from the middle and knead the dough together until smooth. Place in refrigerator 30 minutes.
    2. 2
      Bring milk, sugar, butter, almond paste, eggs honey and cinnamon to a boil over medium heat, stirring continuously.
    3. 3
      Add cream of wheat and cook until done, about 5-7 minutes. Stir often Remove from heat, stir in poppyseed, mix well. Set aside.
    4. 4
      Roll out 3/4 of the dough to fit 9x13-inch pan, or two smaller ones. Put dough in pan, smoothly up the sides. Prick lightly with a fork.
    5. 5
      Bake 10-15 minutes in a 350 degree oven, until done, but not brown. Remove from oven, add poppyseed mixture.
    6. 6
      Roll out rest of dough, cut into strips to make a lattice on top of the poppyseed mixture.
    7. 7
      Brush lattice with beaten egg yolk, return to oven for 20 minutes, no more. Remove from oven and brush lattice with warmed apricot jam or preserves.

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    Nutritional Facts for Almond Poppy Seed Kuchen

    Serving Size: 1 (88 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 366.8
    Calories from Fat 181
    Total Fat 20.2 g
    Saturated Fat 7.6 g
    Cholesterol 62.8 mg
    Sodium 34.9 mg
    Total Carbohydrate 40.6 g
    Dietary Fiber 2.5 g
    Sugars 21.4 g
    Protein 7.7 g

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