Puff Pastry with Poppy Seed Filling – Czech Kohoutí hřebeny
Puff pastry is very popular in the Czech Republic, and I believe, not only there. It’s easy to use; you almost can’t fail to work with it. Today I’ll show you how to make a Czech specialty, kohoutí hřebeny, stuffed with rich poppy seed filling.
1Tablespoonpowdered sugarto dust the baked kohoutí hřebeny
Poppy seed filling
In a pot with a thick bottom, combine ground poppyseed and milk.
Bring to a boil over medium heat. Stir occasionally to prevent milk from burning. Add sugar, jam, and lemon zest.
Lower the heat and cook until the poppyseed is soft; it takes about 10 minutes. Don’t forget stirring.
When finished, transfer the poppyseed filling to a bowl, set it aside, and allow it to cool down completely.
Kohoutí hřebeny pastry
Before you start baking, preheat the oven to 340 °F (170 °C) and line a baking sheet with parchment paper.
Cut puff pastry into 2 equal pieces, roll out each of them in a ¼ inch thick rectangle. Divide each rectangle into 6 small, similar-sized rectangles. Cut the edges off if they are not regular.
Cut the pastry in the center using a plastic dough cutter. Make similarly long cuts in a ⅔-inch distance. Leave a 1-inch perimeter around the pastry.
Place a cooled poppy seed filling over the cuts.
Brush the edges with a beaten egg. This prevents poppy seed filling from oozing out while baking. Fold one side down over the filling from oozing out while baking. Fold one side down over the filling and press the edges together to seal.
Transfer kohoutí hřebeny pastry on a baking sheet carefully. Bend the pastry lightly that the poppy seed filling can be seen a bit.
Bake the pastry for 15 minutes or until puffed and golden brown. Dust with powdered sugar while served.
Makes about 10-14 pieces.
Some of the fillings can seep out since you bend the pastry to form kohoutí hřebeny, some of the fillings can seep out. Don’t stress; it’s okay and is to be expected. An important note: always use cold poppy seed filling while making kohoutí hřebeny.