POPPY SEED CRESCENT COOKIES

Makes 10 cookies. Poppy filling:

1 cup white sugar

200 ml (1 cup) 3% milk

55 gr. butter

Pinch of lemon zest Pinch of cinnamon

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

Dough:

2¼ cups flour

1 egg

5 Tbsp. powdered sugar 40 ml. milk

120 gr. softened butter 1 Tbsp. dry yeast Pinch of salt

To seal edges:

1 beaten egg

Toppings:

½ cup whole poppy seeds

3 Tbsp. syrup (made from ratio of 1:1 hot water and sugar)

Add the sugar, milk, butter, lemon zest and cinnamon to a pot and stir. Bring the mixture to a boil while stirring every occasionally. Lower the heat and add the poppy seeds. Turn off the burner and mix in the poppy seeds. Turn the flame back on low for one more minute then turn off again. Add the walnuts and stir. Let the mixture cool down and then transfer to a pastry bag without a tip.

Add all of the dough ingredients, except for the salt, to an electric mixer bowl fit with a dough hook and mix for 2 minutes. Add the salt and mix for another 5 minutes until all ingredients are well mixed. Separate the dough into sections weighing 60 gr. each and roll each one into a ball. Place dough balls on a pan, cover and place in the fridge to rest for 15 minutes.

Roll out each ball into an oval shape that is 12 cm. long and 9 cm. wide.

Add a dollop of filling to each oval and then brush the ends with egg. Roll the oval from one tip to the other and seal openings.

Place cookies on a pan covered with baking paper with the opening facing down. Bend the ends of the cookies until they form a crescent shape.

Brush all the cookies with egg and let them dry for 20 minutes at room temperature.

Brush with egg again and then sprinkle with whole poppy seeds. Let cookies dry for another 20 minutes.

Heat your oven to 170° and bake for 15 minutes.

Brush with syrup after they come out of the oven and then let cool.

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