Almond Poppy Seed Kuchen Recipe

Name: Almond Poppy Seed Kuchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups milk; 1 1/3 cups granulated sugar; 1 cup cream of wheat; 1 tablespoon cream of wheat; 1/2 cup unsalted butter; 1 tablespoon unsalted butter; 7 1/4 ounces almond paste; 2 eggs; 1 tablespoon honey; 1 teaspoon cinnamon; 2 1/2 cups poppy seeds; 2 1/4 cups all-purpose flour; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 egg; 1/2 cup unsalted butter; 1 tablespoon unsalted butter; 1 egg yolk, beaten; apricot jam or preserves

Servings: persons

4 cups milk
1 1/3 cups granulated sugar
1 cup cream of wheat
1 tablespoon cream of wheat
1/2 cup unsalted butter
1 tablespoon unsalted butter
7 1/4 ounces almond paste
2 eggs
1 tablespoon honey
1 teaspoon cinnamon
2 1/2 cups poppy seeds
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1/2 cup unsalted butter
1 tablespoon unsalted butter
1 egg yolk, beaten
apricot jam or preserves

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
Bring milk, sugar, butter, almond paste, eggs honey and cinnamon to a boil over medium heat, stirring continuously.
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
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
Bake 10-15 minutes in a 350 degree oven, until done, but not brown. Remove from oven, add poppyseed mixture.
6
Roll out rest of dough, cut into strips to make a lattice on top of the poppyseed mixture.
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.

1884

kcal

Calories

118

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 cups milk, 1 1/3 cups granulated sugar, 1 cup cream of wheat, 1 tablespoon cream of wheat, and more.

Yes, Almond Poppy Seed Kuchen falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond Poppy Seed Kuchen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions