|
Thanks for including the info on how to prepare the poppyseed and to look for the grey color. I am new to baking and most of the cookbooks I have do not give the details on, soaking and then grinding the poppyseed. I have had some bad results because I used whole poppyseeds in the past.
|
Instructions
Pastry:
Sprinkle yeast on milk, stir in 1 tablespoon sugar, and allow to foam. Combine flour and sugar, and cut in chopped butter. Beat eggs and add sour cream, lemon juice, and lemon rind. Add yeast mixture and egg mixture to flour and knead lightly into a medium soft dough.
Or, combine flour, sugar, and butter in processor and pulse a few time, then with machine running add yeast mixture and egg mixture until a ball of dough forms. Cover with plastic wrap and refrigerate for 1 to 2 hours or overnight.
Poppy Seed Filling:
Pour boiling water over seeds and let stand for about 1 hour. Drain and repeat. Place seeds in a damp towel and squeeze out water. Grind in processor until seeds release milk and turn light gray, then add sugar, cream, egg yolk, and lemon rind.
On a lightly floured work surface, roll half of the dough into a 10-12 inch circle less than 1/2 inch thick. With a sharp knife cut 8 wedges. Spread 1 teaspoon filling at the wide edge, spreading almost to the edges. Roll up toward point.
Place on greased or nonstick baking sheet and shape into crescents or "horns." Repeat with remaining ingredients.
Bake in preheated 350°F oven for 20 minutes or until brown. (This dough browns quickly.) Brush with glaze and sprinkle with poppy seeds. Cool on racks.
Author's Comments
Small rolls with sweet fillings, traditionally shaped into crescents or horns, were favored as a convenient snack. The fillings for this dough varied. Poppy seed and fruit preserves were favorites. Note that, in general, Ukrainian baked sweets have a much lower sugar-to-flour ratio than American baked goods.
Serve with tea or coffee. Note: strawberry or prune preserves may be used instead of poppy seed filling.
Similar Recipes
roll