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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

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Poppy Seed Kuchen

August 7, 2020 by Pilar Hernandez
Jump to Recipe·Print Recipe

Versión en español

 

Poppy Seed KuchenThe poppy seed kuchen is a traditional Chilean recipe from the Lake region in the country’s south. Many German immigrants settled there during 1800 bringing their traditions and their recipes. Nowadays, kuchen recipes are a favorite in the whole country and are enjoyed year-round.

Recipe originally published in November 2013.

You may also like the recipe: Berliners Pastries.

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Poppy Seed Kuchen

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A Chilean-German treat.

  • Total Time: 1 hour and 10 minutes
  • Yield: 10 1x

Ingredients

Units Scale

for the dough,

  • 125 grams of butter at room temperature
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder

For the poppyseed custard,

  • 1/2 cup poppy seeds
  • 2 cups whole milk
  • 1 cup sugar
  • 2 yolks
  • 1/3 cup cornstarch
  • 1 cup whole milk
  • 1 tablespoon butter

Instructions

For the dough,

Preheat oven to 180C or 350F.
Butter and flour a tart pan with a removable bottom.
In a large bowl, work the butter until soft with a fork, add sugar and mix well for about 3 minutes. Add the egg and mix well. Add the flour with the baking powder, initially mixing with a fork, but finish kneading gently by hand.
Form a disk and move to the prepared tart pan. Using your fingers or the palm of your hand, press the dough to coat the bottom and edges of the tart pan.
Bake 16 to 18 minutes until it is golden. Remove from oven and let cool on a rack, without unmolding.
Kuchen baked dough

For the custard,

Place poppy seeds, sugar, and 2 cups of milk in a medium saucepan. Cook over medium heat, occasionally stirring until boiling.
Mix the cornstarch, egg yolks, and one cup of milk. Whisk with a balloon whisk for 2 minutes. You must ensure that all the cornstarch is dissolved so that the cream will be smooth.
Once the milk with the poppies boils, add it as a thin thread to the yolk mixture whisking all the time. Return everything to the pot and continue cooking over medium heat until thickened, about 5 minutes, stirring. Once it boils, cook for 1 minute more. Remove from heat and add butter, mixing until fully incorporated.
Pour over the baked crust, don’t worry if it’s still hot. Spread flat.
Poppyseed Kuchen
Let cool and enjoy it.
Poppyseed Kuchen

  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Oven baked
  • Cuisine: Chilean

Keywords: Poppyseed kuchen, poppyseed tart

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Poppy Seed Kuchen


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If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumptiously photographed, and you’ll delight in the best Chilean cuisine offers, with easy-to-follow recipes tailored to American ingredients and grocery stores.

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Category: Chilean Cakes & Bakes, Chilean recipes, Kuchen, Sweet treats

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Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina mom, cookbook author, and urban farmer. I'm currently based in Seattle, WA. I was born and raised in Chile. I went to medical school there and then moved to …

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