Posted by: Schmitty 11-01-99 4:38 PM
Poppy Seed Pastries
2 sticks butter, softened
1 eight-ounce package cream cheese
2 cups sifted all-purpose flour
1 egg yolk
1 1/2 tablespoons milk
Filling:
6 ounces poppy seed ground (See note)
3/4 cup milk
3/4 cup sugar
1 1/2 tablespoons butter
1 1/2 teaspoons vanilla
1 1/2 teaspoons lemon juice
1 egg (optional)
1 egg beaten for glaze
Combine butter, cream cheese and flour, cut together with pastry blender until like coarse crumbs.
Beat egg yolk with fork and add to crumbly mixture along with milk.
Work together with hands until mixture comes off hands.
At this point, dough can be frozen, but thaw completely before continuing.
Divide dough into four parts. Cut each part into 10 parts and roll each into a ball.
Place in pan with waxed paper between layers and chill until firm.
Filling:
Make filling in small heavy pan.
Combine ground poppy seed, milk and sugar.
Bring just to boiling over very low heat, stirring frequently.
Remove from heat. Add vanilla and lemon juice.
If desired, beat egg and stir a little of hot mixture into it. Then stir into hot mixture.
Cool filling. Makes 1 7/8 cups.
Preheat oven to 375° F
Remove 10 balls of dough from refrigerator.
On lightly floured board, roll each one out to 4 or 5 inch circle, one eighth inch thick.
Put a rounded teaspoon of poppy seed filling on circle and spread to within quarter inch of edges. Roll up loosely.
Place seam side down on greased baking sheet and bend into crescent.
Brush pastries with beaten egg. Bake in preheated oven just until golden about 18 minutes.
Makes 40 pastries.
Notes: Can be served them sprinkled with powdered sugar.
Poppy seed already prepared in can - is a good substitute for poppy seed in this
recipe, such as Solo Poppy Seed in can.