• 1100g plain flour
  • 500g butter or margarine
  • 2x 7g sachets of dried yeast
  • 50 g caster sugar
  • 5 eggs beaten with
  • 3 tablespoons yoghurt or soured cream

For the walnut filling:

  • 600 g ground walnuts (not too fine)
  • 250g sugar
  • 160 g honey
  • 30 ml water
  • 150g raisins or sultanas
  • tsp cinnamon
  • grated lemon peel
  • 15 ml (1tbsp) rum (optional)

For the poppy seed filling

  • 600 g ground poppy seeds
  • 250g sugar
  • 160 ml honey
  • 15ml (1tbsp) rum (optional)
  • 150g raisins or sultanas
  • tsp cinnamon


  • STEP 1
    Rub the butter or margarine into the flour with the yeast. If a food processor is used, divide the quantities into two halves.Blend until it looks like fine crumbs.
  • STEP 2
    Add the sugar, eggs beaten with yoghurt or soured cream. Pulse until dough clumps together.
  • STEP 3
    Mix and knead well until very smooth. The pastry should be fairly soft. Allow to rest for an hour and a half
  • STEP 4
    Take one half on the dough and divide into 5 balls. Roll each ball out on a floured surface to approximately 12in by 8in Spread 1/5 of the walnut filling and roll up. With the seam underneath place on a sheet on non stick baking paper. Brush twice with egg and prick with a fork. leave overnight in a cool place to "marble".
  • STEP 5
    Take the other half of the dough and divide into 5 pieces, roll out each as before and fill each with 1/5 of poppy seed mixture. Roll up place on baking sheet covered with non stick paper, paint with egg and prick with a fork.
  • STEP 6
    To make the walnut filling, make a syrup with the sugar, water and honey, add ground walnuts and the other ingredients. Allow to cool slightly before spreading on the pastry.
  • STEP 7
    To make the poppy seed filling, cook the ground poppy seeds with the sugar, water and honey in a saucepan, remove from heat and add rum cinnamon and raisins.
  • STEP 8
    The next day brush the tops of the 10 rolls with egg cook in a preheated oven at 160 Centigrade for about 25 minutes until nicely browned. If the filling is not too wet the roll should not split.
  • STEP 9
    When cool it can be kept in a tin for one to two weeks. To serve cut into 2-3 cm slices. Also freezes well.

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