Luxurious poppy seed cones
If you love traditional Czech potato dough cones with poppy seeds, then this modern version is sure to get your heart racing. We've hidden the poppy seeds inside the cones and served them with sweet cottage cheese with whipped cream, rum jam and roasted almonds. Pure bliss!
Ingredients · Servings For 4–6 people
- 900 g potatoes
- 150 g whole wheat flour
- 80 g semolina
- 2 eggs
- 100 g whole poppy seeds
- 250 ml whipping cream
- 1 tbsp caster sugar
- 1 pack vanilla sugar
- 250 g soft cottage cheese
- 1 pinch of cinnamon
- 50 g almond slices
Method · 1 h 20 min
- The day before, boil the potatoes for the cones in their skins until soft. Drain and let cool.
- On the day of serving, prepare the sweet curd. Whip the cream until stiff. Set half aside in the fridge for decoration. Mix both sugars into the remaining. Whip the curd and carefully fold it into the sweetened whipped cream. Set aside in the fridge.
- Mix the jam with rum or local brandy to taste and, if desired, a pinch of cinnamon. Set aside for now.
- Bring lightly salted water to the boil in a saucepan. Peel the cooled boiled potatoes and grate finely or press them through a potato press. Add the flour, semolina, egg, a large pinch of salt and poppy seeds. Quickly knead into a smooth dough.
- Shape the dough into about 6 cm cones and drop them into boiling water. When they float, cook them for another 3–5 minutes. Place thin slices of butter between the fished or drained cones to prevent them from sticking together. Serve the cones with rum jam, sweet cottage cheese and whipped cream, sprinkled with roasted almond flakes. SOMETHING EXTRA You can freeze the cooked cones themselves for up to 2 months.