- Portion size 40 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodIn food processor, mix together flour, sugar, baking powder and salt. Add butter; pulse about 6 times or until in coarse crumbs.
Stir sour cream with 2 of the egg yolks; pulse into mixture just until dough comes together. Turn out dough and press together; wrap and refrigerate for 30 minutes.
Filling: Meanwhile, in saucepan, bring poppy seeds, brown sugar and milk to boil. Remove from heat and add eggs. Return to low heat and cook, stirring constantly, until no liquid remains, about 3 minutes. Add almonds, citron peel, butter and vanilla; let cool.
Between parchment paper, roll out two-thirds of the dough into 15- x 11-inch (38 x 28 cm) rectangle. Transfer dough and bottom sheet of paper to 13- x 9-inch (3.5 L) metal cake pan. Spread cooled filling over top. Crimp dough around filling to create decorative edge.
Roll out remaining dough into 11- x 9-inch (28 x 23 cm) rectangle. With 1-inch (2.5 cm) star-shaped cookie cutter, cut out 40 stars. Arrange over filling. Mix remaining egg yolk with 1 tbsp (15 mL) water; brush over stars.
Bake in 350°F (180°C) oven until stars are slightly puffed and golden brown, about 35 minutes. Let cool. Cut between stars into squares to serve.
Nutritional facts Per square: about
- Sodium 43 mg
- Protein 2 g
- Calories 115.0
- Total fat 8 g
- Potassium 74 mg
- Cholesterol 31 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
- Iron 6.0
- Folate 7.0
- Calcium 7.0
- Vitamin A 5.0