Poppy seed pie with raisins and yogurt

Name: Poppy seed pie with raisins and yogurt - Anca P.
Ingredients: 200 g semolina; 5 eggs; 2 vanilla sugars; 300 ml oil (one and a half cups); 20 tablespoons of sugar; 24 tablespoons of semolina; 1 pack of raisins (Sultan) 200 g; zest of 1 lemon; 1 pack of pastry sheets; 1 baking powder.

Dessert - Poppy seed pie with raisins and yogurt by Anca P. - Recipia

I have made this poppy seed, raisin, and yogurt pie many times when I need a dessert that serves multiple people, especially at family events or when friends come over. I use a classic baking tray, 35x45 cm, as it fits perfectly with the size of store-bought pastry sheets. The pie has a softer composition because it uses uncooked semolina, but it turns out well after baking if the quantities are followed. It’s one of those recipes that is quick to make, without complicated techniques and without many dirty dishes. Quick Info Total time: about 1 hour and 10 minutes (includes preparation and minimum cooling for slicing) Preparation time: 30 minutes Baking time: 40 minutes Servings: 20-24, depending on the size of the slices Difficulty: easy-medium Recipe type: dessert, family or for guests Ingredients 200 g poppy seeds (ground) 5 eggs 2 packets vanilla sugar 300 ml oil (about one and a half cups) 20 tablespoons sugar 24 tablespoons semolina 1 packet baking powder 200 g raisins (sultana) grated zest of 1 lemon 1 package pastry sheets (for a 35x45 cm tray, usually around 14-16 sheets) 300 g yogurt (the yogurt is mentioned in the description, even if it does not appear in the separate list) For brushing on top: 1 egg, 1 tablespoon sour cream, a little sugar Preparation method 1. Grind the poppy seeds with a grinder, then place them in a large bowl. Add the yogurt, vanilla sugar, and raisins. Mix and set aside. 2. Break the eggs into a large bowl. Whisk them well until frothy. 3. Gradually add the sugar to the eggs and continue whisking until the mixture becomes creamy. 4. Incorporate the oil, pouring it in a thin stream while continuing to mix. 5. Add the poppy seed, yogurt, and raisin mixture to the egg cream and mix with a spatula or spoon, not with a mixer, so the raisins do not get crushed too much. 6. Mix the semolina with the baking powder and the grated lemon zest. Incorporate them into the main mixture. The mixture will be quite soft, which is normal. 7. Prepare the tray (35x45 cm) and line it with baking paper. 8. Place 2 sheets of pastry on the bottom of the tray. Put some of the mixture on top and spread it evenly. Repeat alternating 2 sheets and a layer of mixture until you finish the sheets and filling (you may end up with 1-2 sheets at the end, place them on top). 9. Beat the egg with the sour cream and a little sugar in a small bowl. Brush the last sheet of pastry with this mixture. 10. Preheat the oven to 180°C (top and bottom heat, without ventilation, if you have the option). 11. Bake the pie for about 40 minutes, until it becomes golden on top. 12. Remove the tray and let it cool completely before slicing the poppy seed pie. Cut as desired. Why I make the recipe often It’s one of the most practical pies when I need a quick dessert without sophisticated fillings. It yields a lot, is made from simple ingredients, and doesn’t require great pastry skills. It keeps well the next day, doesn’t dry out immediately, and the taste is balanced between poppy seeds, raisins, and the light yogurt cream. Tips and variations Tips If you want the raisins to be evenly distributed, you can place them separately, directly over each layer, not all in the mixture. The poppy seeds must be finely ground; otherwise, the texture will not be pleasant. The mixture seems liquid at first – the semolina absorbs the liquid while baking, do not add more so that the pie does not turn out dry. Use baking paper to prevent the pie from sticking to the tray. Cut the pie only after it has completely cooled – it slices more nicely and does not ooze. Substitutions You can replace the yogurt with kefir or thin sour cream if you don’t have yogurt. Raisins can be replaced with dried cranberries or left out if you don’t like them. The oil can be replaced with a mixture of oil and melted butter, but the result will be slightly different in texture. Variations You can add a little rum or orange essence for extra flavor. If you prefer, instead of store-bought pastry sheets, use homemade sheets (only if you have the time and inclination, otherwise it’s not necessary). The pie can also be made with walnuts instead of poppy seeds, but the basic recipe is with poppy seeds. Serving ideas A slice goes well with coffee or tea. It can be dusted with sugar after cooling, although it’s not strictly necessary as it’s already sweet. If needed, it can be warmed slightly in the oven before serving, but it’s also good at room temperature. Frequently asked questions Is the mixture very soft before baking, is that how it should be? Yes, it’s normal for it to be more liquid because the semolina absorbs the liquid in the oven. Can I put the raisins separately, not in the main mixture? Yes, it’s even better if you sprinkle them between layers; they distribute more evenly. If I use a different size tray, do I need to change the quantities? If the tray is smaller, adjust the quantities proportionally. For much smaller trays, reduce everything by half. Can it be made without poppy seeds? The recipe is designed with poppy seeds, but you can try it with ground walnuts, although the taste and texture will be different. Can I replace the yogurt with something else? It also works with kefir, buttermilk, or thin sour cream, but the final texture may be slightly changed. Nutritional values Approximately, one serving (out of 20, at the size of the 35x45 cm tray) has around 220-250 kcal. The poppy seeds and oil contribute quite a bit of healthy fats, while the sugar increases the calories. Protein: 4-5 g/serving, fats: 10-12 g/serving, carbohydrates: 29-32 g/serving. These are approximate values; for an exact estimate, it should be weighed after baking. Storage and reheating The pie keeps well covered in the fridge for 2-3 days without drying out too much. If you want, you can warm the slices in the oven for a few minutes, but not in the microwave, to avoid making the sheets too soft. At room temperature, it holds up well for a day, especially if it’s not very hot in the kitchen.

Poppy seed pie with raisins and yogurt

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