Austrian Poppy Seed Pastries (Mohnzelten)
Mohnzelten Say it: MOHN-tsel-ten
Mohnzelten are traditional sweet pastries from Lower Austria, especially popular in the Waldviertel region where poppy seeds have been cultivated for centuries. These thin, filled yeast dough pockets are generously stuffed with a sweet poppy-seed filling flavored with rum and lemon. They are typically enjoyed during the Christmas season and at village fairs, offering a delightful contrast between the soft, yeasted dough and the moist, aromatic filling. Their name literally means "poppy tents" referring to the way the dough is folded over the filling.
Austrian Poppy Seed Pastries (Mohnzelten)
Mohnzelten
Pronounced MOHN-tsel-ten
- Serves
- 6
- Prep
- 45 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large bowl, combine the lukewarm milk, yeast, and 1 tablespoon of the sugar. Let stand for 10 minutes until frothy.
Add the remaining sugar, egg, melted butter, salt, and flour to the yeast mixture. Knead until you have a smooth, soft dough, about 8 minutes by hand or 5 minutes with a mixer. Cover and let rise in a warm place until doubled, about 1 hour.
While the dough rises, prepare the filling. In a saucepan, bring the milk, sugar, and butter to a boil. Stir in the ground poppy seeds, rum, and lemon zest. Simmer gently for 5 minutes until thickened. Remove from heat and let cool completely.
Divide the risen dough into 12 equal pieces. On a lightly floured surface, roll each piece into a very thin rectangle about 8 x 6 inches (20 x 15 cm).
Place 2-3 heaping tablespoons of poppy seed filling down the center of each rectangle, leaving a 1-inch (2.5 cm) border. Fold the long sides over the filling, then fold the short ends to create a sealed "tent" shape. Press edges gently to seal.
Place the Mohnzelten on parchment-lined baking sheets. Cover and let rise for 20 minutes. Preheat oven to 350°F (175°C).
Bake for 20-25 minutes until golden brown and the edges are lightly crisp. Cool on wire racks.
Generously dust with powdered sugar while still slightly warm.
Regional variants
Some families enrich the filling with chopped walnuts, raisins soaked in rum, or a touch of cinnamon. In some parts of Lower Austria a version with quark in the dough is also made.
Cook's notes
- Grind your own poppy seeds fresh if possible for the best flavor and aroma.
- The dough must be rolled very thin so the pastry remains delicate rather than bready.
- Store in an airtight container; they taste even better the next day after the flavors have melded.
Serve with
Coffee or a glass of sweet dessert wine
Make ahead and storage
The poppy seed filling can be made 2 days ahead and refrigerated. Baked Mohnzelten keep well for 3 days in an airtight container; reheat gently before serving.
