The Jerusalem Post - The Jerusalem Post Magazine - - FOOD - Trans­lated by Han­nah Hochner.

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


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


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.

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