Poppy Seed Squares Poppy Seed Squares

Author: Canadian Living

  • Portion size 40 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010




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.

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
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Poppy Seed Squares