Layered Poppy Seed Pastries
Layered Poppy Seed Pastries takes around 45 minutes from beginning to end. One portion of this dish contains around 5g of protein, 16g of fat, and a total of 262 calories. This recipe serves 24 and costs 53 cents per serving. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from Foodista requires sugar, dsh sugar, salt, and flour. It works well as an inexpensive hor d'oeuvre. A few people made this recipe, and 17 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is rather bad. If you like this recipe, you might also like recipes such as Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too), Winning Mini Coconut Cupcakes with Poppy Seed Crust, Muscat Raisin Filling, and Parsley Icing with Toasted Coconut, Flax and Poppy Seed Toffee, and Organic Roses, and Poppy and Grandma's Layered Rakott Crumpli From 'Joy of Kosher.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
- 1 teaspoon baking powder
- 1 cup butter
- 1 whl egg plus
- 1 egg yolk
- 1 egg yolk with
- 4 cups flour
- 1 lemon zest
- 0.5 cup warm milk
- 2 ounces poppy seed filling
- 0.25 teaspoon salt
- 1 dsh sugar
- 1 cup sugar
- 1 teaspoon vanilla extract
- 0.5 pound ground walnuts
- 0.5 cup water
- 0.25 oz pkt yeast
Instructions
- 1
Mix warm milk, sugar and yeast in small bowl until yeast dissolves. Set aside.Blend flour, baking powder, salt and lemon zest in large bowl of electric mixer.
- 2
Add butter and blend until mixture is crumbly. Beat egg, egg yolk and vanilla in small bowl.
- 3
Add to flour mixture alternately with milk mixture and blend until dough comes together.
- 4
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.Spoon poppy seed filling into pastry bag. Blend sugar and nuts in small bowl. Set aside.
- 5
Roll each disc of dough into thin sheet large enough to fit into a 13- by 9-inch baking dish. Trim each sheet dough to fit dish. (Reserve trimmings for Poppy Seed Strudel, if desired.) Arrange 1 sheet dough in bottom of baking dish.Pipe half filling onto pastry (or can be spread using spoon).
- 6
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.
- 7
Brush top with egg yolk mixture.
- 8
Bake at 350 degrees until golden brown, about 45 minutes. While hot, cut into 24 squares. Cool in pan. (To freeze, wrap each pastry in plastic wrap then foil. Store in resealable plastic bags in freezer.)This recipe yields 24 pastries.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.