These poppy seed bars feature a soft, buttery shortcrust base topped with a rich, dark poppy seed filling and a crunchy crumb topping.
The base for this recipe is short dough. The term “short” refers to the short gluten strands in the dough: the high fat content and minimal mixing prevent long gluten development. That produces a tender, crumbly crust that melts in your mouth.
These poppy seed bars are a traditional German treat known as Mohn Bars (Mohnkuchen). The shortcrust dough is versatile: use it for fruit bars, rugelach, or poppy seed rolls like beigli.
About this poppy seed bars recipe
- Allow the dough to rest at least 1 hour in the refrigerator to ensure a rich, crumbly texture.
- Add 1–2 teaspoons lemon zest when creaming the butter and sugar for a brighter flavor.
- For a dairy-free option, substitute vegetable shortening for the butter.
- If the filling or streusel browns too quickly, tent the pan with foil. Remove the foil immediately after baking to avoid condensation.
- Prepared poppy seed filling is often sold in the baking aisle and can be used to save time.
HAPPY BAKING!!!
More recipes from the Jewish bakery you might enjoy:
- Fig Rugelach
- Puff Pastry Twists with Cake Crumbs
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this — would love to see your creations.
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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
Crumbs 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, process the sugar and butter until combined.
- Mix the flour, salt, and baking powder in a bowl, then add to the processor followed by the egg and vanilla.
- Pulse until a dough forms. Wrap in plastic and refrigerate at least 1 hour. Remove 10–15 minutes before using.
- Preheat 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 15 minutes. Remove and cool while you prepare the toppings.
Make the Toppings
- Place the poppy seed filling ingredients in a food processor and blend until smooth.
- Mix the crumb topping ingredients with a fork until you have a lumpy streusel.
Assemble and Bake
- Preheat oven to 350°F (180°C).
- Spread the poppy seed filling evenly over the par-baked crust and sprinkle the crumbs on top.
- Bake 30–35 minutes until the streusel is golden and the edges are set. Cool completely before slicing.
Notes
- Store-bought poppy seed filling can be used (1–2 cups depending on desired thickness).
- For a thicker layer, double the filling ingredients.
- Use room-temperature ingredients and a kitchen scale for best accuracy.
- Brush the topping with beaten egg yolk for a deeper golden color if desired.
- The bars are done when the topping is golden and the crust edges are set; a toothpick inserted in the filling should come out mostly clean.
- You may use ground poppy seeds, but ground seeds can taste more bitter.
- Add 1/2 cup finely ground almonds to the flour for a nutty variation.
- This recipe works for an 8×8 or 9×9 pan (12–16 slices). For a 9×13 pan, the bars will be thinner — consider doubling the filling. Pans should be at least 2.5 inches high.