Sweet Mohnpielen – a poppy seed casserole

The recipe for Mohnpielen originally comes from Silesia. It is a name for poppy seed casserole here. In Berlin and Brandenburg it has been prepared for over 100 years. Especially at Christmas and the turn of the year it is a traditional dessert.

Instead of raisin rolls, plain rolls or white bread can be used. An elegant solution for the reuse of stale food.


Recipe poppy seed casserole – Mohnpielen

A recipe for Christmas and New Year's Eve.
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Course: dessert
Cuisine: Berlin, Brandenburg
Keyword: sweet
Difficulty: Experienced
Total Time: 5 hours 30 minutes
Servings: 4

Ingredients & Shopping list

  • 4 stale milk rolls
  • 250 g ground poppy seeds
  • 250 g sugar
  • 1 ltr milk
  • 60 g raisins
  • 50 g sweet almond flakes or chopped almonds


  • Roughly dice the rolls. Place in a bowl and soak with 500 ml of milk. Add 50g sugar.
  • Rinse the poppy seeds thoroughly in a fine hair sieve and leave to dry. (This can also be done at 50 degrees in the oven). Grind the poppy seeds finely with a poppy seed grinder or alternatively with a coffee grinder.
  • Lightly boil the remaining milk with poppy seeds, sugar and the washed raisins for 10 minutes.
  • Place the swollen poppy seeds alternately with the rolls in layers in a bowl.
  • Finally, sprinkle with the flaked almonds. Chill for at least 5 hours.

Tips & Hints

Divide into portions on plates. Typically a tablespoon is used to portion the Mohnpielen on plates. This dessert can also be eaten the next day.
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