Chodsko-style pastry

Chodsko-style pastry
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Preparation time

Preparation time
Cooking time

Number of portions


  • Dough:
    400 g all purpose flour (fine wheat flour)
    30 g yeast
    60 g granulated sugar
    200 ml milk
    4 egg yolks
    1 packet vanilla sugar
    pinch of salt
    zest from ½ lemon
    80 g butter
    melted butter for the casserole
    1 egg to brush the top of the cake
    almonds and raisins for garnishing
    For poppy seed filling:
    200 ml milk
    50 g powder sugar
    1 packet vanilla sugar
    200 g ground poppy seed
    2 spoons of all purpose flour (fine wheat flour)
    For quark filling:
    250 g soft quark
    100 g powder sugar
    1 packet vanilla sugar
    1 egg
    1 teaspoon grated lemon zest
    2 spoons vanilla pudding powder
    For plum-jam filling:
    150 g plum jam
    50 ml rum
    ½ teaspoon ground cinnamon


    • Sieve the flour into a bowl and make a hole in the middle to put in yeast. Pour in lukewarm milk and one teaspoon of sugar. Put on a warm place to let the yeast ferment. Add sugar, rest of the lukewarm milk, egg yolks, vanilla sugar, grated lemon zest and knead slightly. Finally, add melted butter and knead to prepare smooth, non-sticky dough. Let rise on a warm place for about an hour. Make two buns, put them on a floured baking tray and let rise for another 20 minutes. Use a rolling pin to flatten the dough, making it into a thin layer. Brush the edges with egg and garnish the cake with poppy seed, plum and quark fillings. Finally add some raisins and almonds. Bake in preheated oven at 180 °C for about 30 minutes.
      Poppy seed filling:
      Mix milk with sugar and vanilla sugar and bring to the boil. Add finely ground poppy seed and farina wheat flour. Cook for about 2 minutes and let cool.
      Quark filling:
      Mix quark with sugar, vanilla sugar, egg, lemon zest and pudding powder.
      Plum-jam filling:
      Mix plum jam carefully with rum and cinnamon. 

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