These pastries of Czech, Hungarian and Polish origins are also popular in regions of Canada and the US.
- Portion size 40 servings
- Credits : Holiday Cookies 2010
Poppy seed filling:
MethodClick here for step-by-step photos of this recipe.
In large bowl, beat together cream cheese, butter and vanilla until fluffy.
In separate bowl, stir together flour, granulated sugar and salt; stir into butter mixture in 2 additions to make soft dough. Divide in half. Press into discs; wrap each and refrigerate until firm, about 1 hour.
Poppy seed filling: Meanwhile, in clean coffee grinder or blender, grind poppy seeds. In saucepan, bring milk, sugar, raisins, water, honey and butter to boil. Stir in poppy seeds and lemon rind; return to boil. Reduce heat to medium; cook, stirring often, until fairly dry and stiff, about 5 minutes. Let cool.
On lightly floured surface, roll out each disc to 15- x 12-inch (38 x 30 cm) rectangle. Cut each into twenty 3-inch (8 cm) squares.
In small bowl, whisk egg with water; brush over squares. Place about 1 tsp (5 mL) poppy seed filling in centre of each square. Starting at corner, roll to opposite corner, enclosing filling and tucking corner under.
Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 400°F (200°C) oven until golden, about 14 minutes. Transfer to racks; let cool. Dust with icing sugar.
Nutritional facts PER COOKIE: about
- Sodium 41 mg
- Protein 2 g
- Calories 109.0
- Total fat 8 g
- Potassium 47 mg
- Cholesterol 23 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
- Iron 4.0
- Folate 7.0
- Calcium 5.0
- Vitamin A 6.0