These poppy seed bars feature a tender, buttery shortcrust base topped with a rich layer of poppy-seed filling and a crunchy crumb topping.
The base for this recipe is a classic short dough. The term “short” describes the short gluten strands that form in the dough: because of the high fat content and lack of leavening, strong gluten networks don’t develop. The result is a tender, crumbly crust that melts in your mouth.
This recipe is a German-inspired treat often called “Mohn Bars.” The short dough is very versatile: use it for fruit bars, rugelach, or poppy-seed rolls like beigli.
Notes and Tips for the Poppy Seed Bars
- Chill the dough for at least 1 hour to ensure a rich, crumbly texture.
- Add 1–2 tsp lemon zest to the butter and sugar for a brighter flavor.
- For a dairy-free version, substitute vegetable shortening for the butter.
- If the filling or streusel browns too quickly, tent the pan with foil, then remove the foil at the end of baking to prevent condensation.
- Poppy seed filling is often available pre-made in the baking aisle if you prefer to skip making it from scratch.
HAPPY BAKING!!!
More recipes from the Jewish bakery you may enjoy:
- Puff Pastry Twists With Cake Crumbs
- Fig Rugelach
If you bake this recipe, tag @OneSarcasticBaker on Instagram — they’d love to see your creations!
Mohnkuchen (Poppyseed Shortbread Bars)
Buttery shortbread topped with poppy-seed filling and a crumb topping.
Prep Time
30 mins
30 mins
Cook Time
30 mins
30 mins
Total Time
1 hr
1 hr
Servings
16 Bars
16 Bars
Author
Dikla Levy Frances
Dikla Levy Frances
Ingredients
Make the Dough
- 2 sticks unsalted butter, softened (226g)
- 1/2 cup sugar (100g)
- 1/2 tsp salt
- 1 large egg, room temperature
- 2 3/4 cups all-purpose flour (340g)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
Poppy Seed Filling
- 1 cup whole poppy seeds (120g)
- 1/2 cup powdered sugar (60g)
- 1 tbsp flour
- 1 large egg, room temperature
- 1/4 cup unsalted butter, softened (55g)
- 1 tsp vanilla extract
Crumb Topping
- 2 tbsp sugar (25g)
- 2 tbsp butter or shortening, softened (28g)
- 1 1/2 tsp honey
- 1/3 cup all-purpose flour (40g)
Instructions
- In a food processor, combine the sugar and softened butter until blended.
- Add the flour, salt, and baking powder to a bowl, then add to the processor along with the egg and vanilla. Pulse until a dough forms.
- Wrap the dough in plastic and refrigerate for at least 1 hour. Remove from the fridge 10–15 minutes before using.
- Preheat the oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment and grease the sides.
- Roll or press the dough evenly into the pan, prick with a fork, and bake for 15 minutes. Remove and let cool slightly.
Make the Toppings
- Place the poppy-seed filling ingredients in a food processor and blend until a smooth paste forms. Alternatively, use store-bought poppy filling.
- Mix the crumb topping ingredients with a fork until the mixture is lumpy and crumbly.
Assemble and Bake
- Reduce oven temperature to 350°F (180°C).
- Spread the poppy-seed filling evenly over the pre-baked crust, then sprinkle the crumb topping over the filling.
- Bake 30–35 minutes, until the streusel is lightly golden and the edges are set. Cool completely before slicing.
Notes
- Use 1–2 cups store-bought filling if desired; quantity depends on how thick you want the layer.
- For a thicker filling layer, double the filling recipe.
- Bring ingredients to room temperature and use a kitchen scale for accurate measurements.
- Brush the topping with beaten egg yolk for a deeper golden color.
- The bars are done when the topping is golden and the crust edges are set. A toothpick inserted into the filling should come out mostly clean.
- Ground poppy seeds can be used, but they may taste slightly more bitter than whole seeds.
- For a nuttier flavor, add 1/2 cup finely ground almonds to the flour mixture.
- This recipe fits an 8×8-inch or 9×9-inch pan (12–16 pieces). You can use an 8″ or 9″ springform pan as well. For a 9×13-inch pan, expect a thinner cake—double the filling for best results. Pans should be at least 2.5 inches high.