Poppy Seed Squares

In 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.

Source : Canadian Living Holiday Cookbook: Fall 2010