✔ 1 package butter puff pastry, defrosted
✔ 1 egg, beaten
✔ 3 Tbsp.
✔ 3 Tbsp. poppy seeds (not ground)
Heat oven to 190º and line a baking
sheet with parchment paper.
Roll out the pastry on a working surface and
cut into 20x10 cm. rectangles. Place the rectangles on a baking sheet and brush
with egg. Spread the poppy seeds in an even layer to completely cover the
pastry. Place another sheet of baking paper on top and gently press down so the
poppy seeds stick to the pastry. Place the baking sheet in the freezer for 10
Remove from freezer and turn the pastry rectangles face down.
Brush the bottom side with egg and sprinkle sugar in an even layer. Place the
baking paper on top and gently press down to make sure the sugar sticks. Return
to the freezer for 10 minutes.
Using a sharp knife, slice the pastry
rectangles into 2- cm. wide strips. Hold both ends of each strip and turn in
opposite direction to create a screw shape. Place the “screws” on the baking
sheet, sticking the ends down to keep the strips from unwinding.
15 minutes until the sticks are puffy and golden. The sticks will keep in
an airtight container for up to 2 days.
Makes 5 to 8
✔ 1 cup flour
✔ 1 tsp. baking powder
✔ 1⁄2 tsp. baking soda
✔ 2 Tbsp.
✔ 1⁄4 cup poppy seeds (not ground)
✔ 1 Tbsp. lemon zest
✔ 1 egg
✔ 1 cup
buttermilk or sour cream
✔ 1 Tbsp. oil
✔ 1 tsp. vanilla extract
✔ 1⁄2 tsp. almond extract (optional)
✔ Maple syrup
✔ Roasted sliced almonds
Place flour, baking powder, baking soda, sugar and salt
in a bowl and mix well. Add poppy seeds and lemon zest.
In another large
bowl, beat egg and add buttermilk, oil, vanilla and almond extract and mix
together. Add the dry mixture into the egg mixture and mix only until
Heat a skillet to medium high, butter lightly and pour in about
1⁄4 cup of the mixture (3-4 Tbsp.). When the face of the pancake begins to
bubble, turn it over and cook until golden (about 1 minute).
with maple syrup and almonds.
Recipes and photos courtesy of the White Chef