Such different recipes! The one below is from Delish. The Cooking Foodie only requires 1 egg yolk! Both the Delish and the NYTimes (below) recipe require powdered sugar.
1 c. (2 sticks) butter, softened
1 c. granulated sugar
3 large eggs
3 1/2 c. all-purpose flour, plus more for surface
1 1/2 tsp. baking powder
1 tsp. salt
Zest from 1 lemon
Egg wash, for brushing
Poppy seed filling (Mohn)
- Cream butter and sugar. Add eggs and beat well. Mix in flour, baking powder, salt, and vanilla.
- When thoroughly mixed, cover bowl with plastic wrap and refrigerate overnight.
- Preheat oven to 375º. Roll dough on well-floured surface. (Keep unused dough cold.) Cut circles, using a glass or clean Solo can, dipped in flour. Brush each circle with egg wash, then top with fruit filling.
- Bring up 3 corners and pinch to form a triangle. Place on cookie sheet.
- Brush outsides with egg wash and bake until slightly browned, 15 minutes. Let cool on a wire rack.
Poppy Seed Filling (Mohn)
1 cup milk
½ cup sugar
Grated zest of ½ orange
1 cup poppy seeds
⅓ cup raisins
Juice of ½ lemon
½ tablespoon brandy
½ tablespoon orange liqueur
½ tablespoon butter
½ tablespoon vanilla extract
- Meanwhile, prepare the filling: Put milk, sugar and orange zest in a saucepan over medium heat.
- Grind poppy seeds to a fine powder in coffee grinder, taking care not to over-process to a paste.
- When milk mixture is warm, turn heat to low and add poppy seeds and raisins. Cook at a low simmer stirring frequently until the seeds absorb the milk and the mixture is thick, about 15 minutes.
- Add the lemon juice, brandy, orange liqueur and butter.
- Stir and cook for 2 minutes more.
- Stir in the vanilla extract, remove from the heat and let cool completely
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