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Makovnjaca (Poppy Seed Roll)


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Rate this recipe 3.4/5 (122 Votes)


  • Dough:
  • 250-300 g (9-10 oz) flour
  • sieved
  • 2 ts baking powder
  • 1 pinch of salt
  • 120 g (4 oz) butter
  • soft
  • 60 g (2 oz) sugar
  • 1 egg
  • 1 pinch of cinnamon
  • grated zest of ¼ lemon
  • a little cold milk
  • Filling:
  • 250 g (0.5 lb) poppy seeds
  • finely ground
  • 150 g (5 oz) sugar
  • 2 Tbsp honey
  • 40 g (1.4 oz) breadcrumbs
  • 40 g (1.4 oz) raisins (to your taste)
  • 1 pinch of cinnamon
  • 3 Tbsp rum
  • ¼ l (1 cup) milk
  • grated zest of 1 lemon
  • 1 tsp vanilla extract


servings 12
Level of difficulty Average
Preparation time 15mins
Cooking time 45mins
Cost Average budget


Step 1

To make the dough: Sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Kneed into dough adding a little bit of cold milk. Cover dough and let stand in refrigerator for 30 minutes.

Step 2

For the filling: Put ground poppy seeds in a small pan together with sugar, honey, raisins, cinnamon and rum. Cook over low heat until thick. The filling has to be smooth and a little wet. If it turns out too wet, add breadcrumbs after it cooled out. If it’s too dry, add a little bit of milk.

Step 3

Roll the dough on a baking paper into a 45×40 cm (18×16 inches) rectangle and cut into 2 equal parts. Spread poppy seed filling equally on both dough halves and roll up into a strudel. Put the two rolls, together with paper (they are very soft), onto a baking sheet and bake for 40-45 minutes at medium heat.

Unlike traditional Croatian poppy seed roll (makovnjaca) made with yeast dough, this one uses crumbly pastry/cookie dough. Enjoy this delicious roll by shoving it up your hole!

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