Layered Poppy Seed Pastries
Photo: flickr user Rubber Slippers In Italy
Ingredients
1/2 cup warm milk
1 dsh sugar
1 pkt dry yeast - (1/4 oz)
4 cups flour plus more
1 teaspoon baking powder
1/4 teaspoon salt
Grated zest of 1 lemon
1 cup softened butter cut into cubes
1 whl egg plus
1 egg yolk
1 teaspoon vanilla extract
2 ounces can poppy seed filling - (12 ½ ea)
1/2 cup sugar
1/2 pound ground walnuts
1 egg yolk mixed with
1 teaspoon water
Preparation
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Transfer dough to floured board; divide dough into 4 parts. Knead each part into flat disc, then wrap in plastic wrap and refrigerate 1 hour.
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Pipe half filling onto pastry (or can be spread using spoon). Spread poppy seed filling evenly over sheet of dough. Cover with second sheet of dough, and sprinkle with 1 cup walnut filling. Arrange sheet of dough on top and repeat with layer of poppy seed filling. Top with remaining sheet of dough. Cover with kitchen towel and let stand 30 minutes.
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This recipe yields 24 pastries.
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Comments: Make the Poppy Seed Pastries in advance and store them in the freezer. At serving time, just defrost them; they will stay crisp and everyone will think they were freshly baked. Make extra pastries to follow the Purim tradition of sharing (shalach manos) and give a basket of these delicious confections as gifts to family and friends.
Tools
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Yield:
24.0 servings
Added:
Monday, November 30, 2009 - 1:10pm