top of page

Poppy Seed - Cheese Clafoutis
highlighted  words  indicate a hyperlink    to demonstrate the product I refer  to

For the dough:

1 tablespoon dry yeast

1 cup warm water (115F)

1/3 cup sugar

1/2 cup butter, softened almost melting

1 teaspoon salt

2 large eggs, room temperature

4 cups all-purpose flour

For the cheese filling:

1/2 kg (1 lb) farmer cheese* 

2 eggs

¼ cup sugar


For the poppy seed filling:

½ cup sugar

½ cup milk

25 gram soft butter

Pinch of salt

150 gram ground poppy seeds

1 teas brandy

1 egg yolk


poppy seed cheese calfuti.jpg


I decided to name this cake "Clafoutis" (or Clafouti in English) because, it is shaped similarly to the traditional Cherry Clafouti - i.e. round piece of dough, serves as a flat base which is covered with fruit or another filling, leaving about an inch on the edge all around. That edge is folded over the fruit/filling to produce an "open face" cake.

For the dough:

Place the yeast in a small dish, sprinkle with a dash of flour and a dash of sugar. Add water, mix to dissolve. Let stand till it proofs, about 7-10 minutes.
In a mixing ball, using the hook like mixer beat the sugar, butter, salt, and eggs until well combined. Add the flour, one cup at a time, knead 5-6 minutes until smooth and elastic. 

Placing the kneaded dough in a greased bowl. Cover and let rise in a warm place for 1 hour or until doubled in size. The length of time needed to rise will depend on how warm the room is. Ideal rising temperature is 72F.

When the dough has risen, punch it down with a floured hand. Let it rise again for about 20-30 minutes.

For the cheese filling:

Combine all ingredients to a smooth paste.

* in Israel you may use a cheese like this 


For the poppy seed filling:

In a medium pot put sugar, milk, butter and salt and heat to a boil. Make sure that all the sugar has dissolved.

Add poppy seeds and stir until mixture is smooth.

Add brandy, egg yolk and mix until you get a paste.

Cool slightly at room temperature before using.


(Please note that for cakes with poppy seed filling I often use

a shortcut: instead of making it as described above, I use 1 can of this product that is readily available in every supermarket (I believe in Israel as well).

Constructing the cake:
Roll out the dough to a round flat circle that is 2" larger diameter than the dish you will use for baking.

I use a pie pan or a tart pan that is only about 1" deep. They are usually about 9.5", so I would roll out the dough to 12" circle.

Place the dough over the baking pan letting the extra dough hang over. 

Place the cheese filling over the dough section that is over the baking pan. Leave the margins uncovered.

Place the poppy seed filling over the cheese filling.

Fold the dough that is hanging over the baking dish so it covers about an inch of the filling.

Bake in 350F (180C) about 30 minutes until dough part is golden brown.​

bottom of page