POPPY SEED SQUARES

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Use a 25-cm. x 30-cm pan.

Makes 24 squares. Poppy fill­ing:

200 gr. (1 cup) white sugar

200 ml. (1 cup) 3% milk

55 gr. but­ter

½ tsp. lemon zest

Pinch of cin­na­mon

200 gr. (2 cups) ground poppy seeds 80 gr. (1 cup) ground wal­nuts

Dough and crum­ble:

100 gr. (½ cup) sugar

150 gr. but­ter

Pinch of salt

1 egg

250 gr. (1½ cups) white flour, sifted

To pre­pare the poppy fill­ing, add the sugar, milk, but­ter, lemon zest and cin­na­mon to a pot and heat over a medium flame. Bring to a boil while mix­ing ev­ery once in a while.

Once the mix­ture boils, turn off the burner, add the poppy seeds and mix. Turn the flame back on low, and then af­ter a minute, turn it off again.

Add the wal­nuts and stir. Let cool.

To the bowl of an elec­tric mixer with a dough hook, add the but­ter, sugar and salt. Mix well. Add the egg and mix well. Add the flour and mix un­til crumbly. Keep mix­ing un­til dough forms a ball.

Take a quar­ter of the dough and wrap it in plas­tic wrap. Roll out the other three-quar­ters on a work sur­face and then cover it with plas­tic wrap, too. Put them both in the fridge to rest for 30 min­utes.

Roll out the ¾-flat piece of dough so that it’s the size and shape of the pan and about 1 cm. thick. Place it in your pan.

Spread the poppy fill­ing on the flattened dough. Use a veg­etable grater with large holes to grate the re­main­ing dough on top of the poppy fill­ing. Bake for 40 min­utes in an oven that has been pre­heated to 180° un­til cake has turned golden brown. Af­ter it has cooled down, cut into squares.

Level of dif­fi­culty: Medium. Time: 90 min­utes. Sta­tus: Dairy.

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