Sweet Noodles with Poppy Seeds Recipe
Sweet noodles with poppy seeds are a traditional festive dish known from Polish tables, especially on Christmas Eve. They smell of honey and dried fruit and are a bit like Italian pasta desserts, only in a very Polish, poppy seed version. You can also serve them outside the holidays as a sweet supper or dessert for the whole family.
Sweet noodles with poppy seeds are one of those dishes that appear on the table only once a year, but you remember them all season – intensely poppy seed, honey-sweet, and full of dried fruit and nuts. They combine Polish Christmas Eve tradition with the feel of pasta desserts known from southern Europe, but in a much more filling, homely version. Warm poppy seeds with milk coat the pasta like a sweet sauce, creating something between a dessert and an evening meal.
Chef's tips
It’s worth simmering the poppy seeds in milk with butter for a while until they thicken and start to smell nutty – then they will better absorb the honey and the aroma of the dried fruit. Cook the pasta al dente, as it will soften a bit more after being mixed with the warm poppy seeds; drain it very thoroughly so the dessert doesn’t turn out watery. Scald and dry the dried fruit beforehand, and chop larger pieces so they distribute more evenly in the poppy seed mixture.
How to serve
Serve sweet noodles with poppy seeds warm in small bowls, as they are very filling – especially after Christmas Eve dinner when there are already twelve dishes on the table. To drink, dried fruit compote or hot tea with lemon works best to cut through the sweetness of the honey. Outside the holidays, they are perfect as a sweet supper on a winter evening when you want something warm instead of cake.
Ingredients
- ground poppy seeds (can be pre-ground, dry) - 200 g
- lazanki or other wide pasta (homemade pasta can also be used) - 300 g
- milk - 300 ml
- honey (or sugar to taste) - 4 tablespoons
- butter - 50 g
- raisins - 60 g
- walnuts (chopped) - 50 g
- candied orange peel (optional) - 30 g
- vanilla sugar - 1 teaspoon
- salt (for cooking the pasta) - 0.25 teaspoons
Preparation
- Pour hot water over the raisins and set aside for 10 minutes to soften. Then drain.
- Put the poppy seeds into a pot and pour in enough milk to cover them (about 300 ml). Place over medium heat and cook for 10–12 minutes from the moment it starts to simmer gently, stirring often, until the poppy seeds absorb most of the milk and are thick but still moist. If you are using unground poppy seeds, cook them longer and, once cooled, grind them in a grinder.
- Add the butter, honey, vanilla sugar, raisins, chopped walnuts, and orange peel to the hot poppy seeds. Mix thoroughly. Taste and add more honey if needed.
- Set the poppy seed mixture aside for a few minutes so the flavors meld. If the mixture is too dry, add a little milk.
- In a large pot, bring salted water to a boil. Add the pasta and cook according to the instructions on the package until tender but not overcooked. Drain well.
- Transfer the cooked pasta back to the pot or into a large bowl. Add the warm poppy seed mixture.
- Gently but thoroughly mix so that every piece of pasta is coated with poppy seeds and dried fruit.
- Serve warm immediately after preparation. You can also serve it slightly warm or at room temperature.
Storage
Store leftovers in the fridge in a closed container for up to 2–3 days. Reheat gently in a pan with a little butter or in the microwave, adding a splash of milk if needed to loosen the mixture.
