Mohnzelten (poppy seeds tents) are a sweet specialty from the Waldviertel, where poppy seeds are quite abundant. They are made from a potato dough that is rolled thin, filled with a poppy seed filling and then baked on both sides.
In the original, Waldviertel gray poppy seeds are used for the filling, which I think taste the best. As for all classic poppy seed desserts – e.g .: poppy seed strudel, poppy seed cake, poppy seed noodles, – the poppy seeds must be ground. Ground poppy seeds quickly turn rancid after grinding and should be stored in the refrigerator (deep-freeze for longer storage periods!).
For a dough weight of 1280g / about 25 Mohnzelten
- 550g Wheat flour Type 480 oder 700
- 300g Boiled, pressed potatoes (floury variety)
- 250g Butter
- 100g Whole eggs (2)
- 50g Sour cream
- 20g Yeast
- 10g Salt
Poppy seed filling:
2000g of poppy seed filling is needed to fill the dough!! Recipes for various poppy seed fillings here.
- Knead all ingredients into a smooth dough (5 minutes slowly/3-4 minutes fast)
- After kneading let the dough rest for 20 minutes.
- Then weigh out the dough into 50g dough pieces and roll into round dough balls.
- Cover and let relax for 15 minutes.
- Before filling and forming the mohnzelten, the oven must be preheated to 200°C.
- Now roll out the dough pieces into thin, flat rounds about 13-14cm.
- Once all of the dough is rolled out flat, the filling is evenly applied.
- Then the filling is enveloped with the dough (don’t overlap the dough too much).
- Once the zelten are folded up, they are placed with the seam-side down on baking paper.
- Let them stand for 20 minutes and prick a few times with a fork.
- Now the mohnzelten are placed in the oven (it’s best to put them right on a baking stone!!)
- Baking time is 10 minutes at 200°C – after this amount of time the mohnzelten should be golden brown on the under side. As soon as they are golden brown on the underside they are flipped over with a spatula baked a further 7-8 minutes.
- The mohnzelten are done baking when they are evenly golden brown on the top and the bottom.
- After cooling the mohnzelten can be wrapped in plastic wrap- this way they will stay fresh for days/even weeks!