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Jewish-German Mohnkuchen: Poppy Seed Bars Recipe

  • 5 min read
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Mohnkuchen is a classic German poppy seed cake made here as buttery shortbread bars with a creamy poppy seed filling and a sweet crumb topping. Simple to make and endlessly comforting, these bars are perfect with coffee or tea.

German Mohnuchen bars with milk cups.

This is a Jewish interpretation of the classic German Mohnkuchen (mohn = poppy seeds, kuchen = cake). While the traditional German version is often a full cake with a thick filling, these poppy seed shortbread bars are baked thinner and are easier to slice and serve—ideal for everyday gatherings, bake sales, or holiday coffee hours.

When I ran My Jewish Baking and made treats for local synagogues, these bars were always a favorite. The nutty, slightly bitter poppy seed filling balances beautifully with the rich, tender shortbread crust and the crumbly streusel on top. The flavors are nostalgic and comforting.

Below you’ll find notes on ingredients, preparation tips, and a full recipe card with measurements and instructions.

Key Ingredients

The recipe breaks down into three parts: the dough (shortbread base), the poppy seed filling, and the crumb topping. Full measurements are in the recipe card below. Read the ingredient notes for tips and substitutions.

For the Shortbread Dough and Topping

  • Unsalted butter at room temperature. Use good-quality butter for the best flavor and tender texture. If you use salted butter, omit any added salt in the recipe.
  • All-purpose flour. Unbleached all-purpose flour is preferred for moisture retention, but bleached AP flour will work. For extra nuttiness, add 1/2 cup finely ground almonds to the flour mixture.
  • Large egg at room temperature. The egg adds structure and moisture. For an egg-free option, increase the butter by 1 tablespoon and add 1 tablespoon whole milk.
  • Flavor options: Citrus zest (orange or lemon) pairs well with poppy seeds; add it with the sugar. A 1/2 teaspoon of almond extract can be added with the egg for an almond note.

For the Filling

The filling is similar to an almond cream in texture—smooth and spreadable. You can also use a store-bought poppy seed filling if available.

  • Whole poppy seeds. Using whole seeds keeps bitterness minimal; grinding releases more bitter compounds. If you use pre-ground poppy seeds, taste and reduce any additional bitter ingredients.
  • Powdered sugar, vanilla, and butter. These ingredients balance the flavor and create a smooth paste when processed.
  • Large egg at room temperature. This binds the filling so it holds shape when sliced.

Make It

  • You can make the dough and filling in a food processor or with an electric mixer. Follow the recipe order for best results.
  • For consistency, use a kitchen scale to measure dry ingredients—too much flour makes the dough dry, too little leaves it underbaked or too soft.
  • Wrap and refrigerate the dough before rolling; this helps the flour hydrate and the dough firm up for easier handling.
  • The crumb topping can be mixed by hand; melted butter speeds the process if you’re short on time.

Make the Dough

Butter mixture in a bowl of a food processor.
Process the butter and sugar in a food processor until combined.
A bowl of food processor with flour mixture.
Add flour, baking powder, and salt.
A bowl of food processor with dough, an egg and vanilla extract.
Add the egg and vanilla.
shortbread dough in a bowl of a food processor.
Process until a smooth dough forms.

Make the Filling and Topping

A bowl of food processor with ingredients to make poppy seeds filling.
Measure filling ingredients into the food processor.
Poppy seeds filling in a bowl of a food processor.
Process until a smooth paste forms.
A bowl with flour, sugar, butter and honey.
Measure crumb topping ingredients into a bowl.
Crumb topping in a bowl with a fork.
Use a fork to mix the crumbs until lumpy.

Assemble

  • Optionally brush the crumb topping with beaten egg yolk for a richer, more golden finish.
  • Ovens vary. Watch the cake rather than relying solely on the clock. It’s done when the topping is golden and the crust edges are set. A toothpick inserted into the filling should come out mostly clean.
A pan topped with shortbread dough.
Press the dough into the pan and prick with a fork, then bake briefly.
A pan with unbaked German mohn cake
Spread the poppy seed filling and top with the crumbs before final baking.
Sliced Mohn bars.

Yields

This recipe makes one 8×8-inch or 9×9-inch pan of bars (about 12–16 pieces). You may also use an 8- or 9-inch springform pan. If using a 9×13-inch pan the bars will be thinner; for that size consider doubling the poppy seed filling. Make sure any pan you use is at least 2.5 inches (6.5 cm) high.

Storage

Store the bars in an airtight container at room temperature for up to 5 days. Freeze tightly wrapped in plastic wrap and placed in a freezer bag for up to 6 weeks. Thaw overnight in the refrigerator before serving.

Jewish Mohnkuchen recipe.

Mohnkuchen (Poppyseed Shortbread Bars)

Buttery shortbread topped with poppy seed filling and a crisp crumb topping.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 16 bars
Author: Dikla Levy Frances

Ingredients

Make the Dough

  • 2 sticks unsalted butter, softened (226g)
  • 1/2 cup sugar (100g)
  • 1/2 tsp salt (omit if using salted butter)
  • 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 tablespoon flour
  • 1 large egg, room temperature
  • 1/4 cup unsalted softened butter (55g)
  • 1 teaspoon vanilla extract

Crumb Topping

  • 2 tablespoons sugar (25g)
  • 2 tablespoons butter or shortening, softened (28g)
  • 1 1/2 teaspoons honey
  • 1/3 cup all-purpose flour (40g)

Instructions

Make the Dough

  1. In a food processor, combine the sugar and softened butter until incorporated and creamy.
  2. Whisk the flour, salt, and baking powder in a bowl. Add the dry mix to the processor, then add the egg and vanilla.
  3. Pulse until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Remove from the fridge 10–15 minutes before rolling.
  4. Preheat the oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment and grease the sides.
  5. Press the dough evenly into the pan. Prick the surface with a fork and bake for 15 minutes. Remove and let cool slightly.

Make the Toppings

  1. Place the poppy seed filling ingredients in a food processor and process until a smooth paste forms.
  2. Mix the crumb topping ingredients with a fork until you have a coarse, lumpy streusel.

Assemble and Bake

  1. Preheat the oven to 350°F (180°C).
  2. Spread the poppy seed filling evenly over the par-baked shortbread base. Sprinkle the crumb topping over the filling.
  3. Bake for 30–35 minutes, until the streusel is lightly golden and the filling is set. Allow the bars to cool completely before slicing.

Notes

  • Use a store-bought poppy seed filling if you prefer; 1–2 cups depending on how thick you want the layer.
  • For a thicker filling, double the filling ingredients.
  • Room-temperature ingredients and an accurate kitchen scale improve consistency.
  • Brush the crumb topping with beaten egg yolk for a deeper golden color.
  • The cake is 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 intensify bitterness compared to whole seeds; adjust sweeteners if needed.
  • Add 1/2 cup finely ground almonds to the flour for extra nutty flavor.
  • This recipe works in 8×8 or 9×9 pans (12–16 pieces). In a 9×13 pan the bars will be thinner—consider doubling the filling. Ensure pans are at least 2.5 inches high.