Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPastries - Poppy Seed Pastries
Famous Authors (View All Authors)
Pastries - Poppy Seed Pastries Post by :saianurag Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2284

Click below to download : Pastries - Poppy Seed Pastries (Format : PDF)

Pastries - Poppy Seed Pastries

2 sticks butter, softened
1 (eight-ounce) package cream cheese
2 cups sifted all-purpose flour
1 egg yolk
1 1/2 tablespoons milk

Filling:
6 ounces poppy seed ground (See note)
3/4 cup milk
3/4 cup sugar
1 1/2 tablespoons butter
1 1/2 teaspoons vanilla
1 1/2 teaspoons lemon juice
1 egg (optional)
1 egg beaten for glaze


Combine butter, cream cheese and flour, cut together with pastry blender until like coarse crumbs. Beat egg yolk with fork and add to crumbly mixture along with milk. Work together with hands until mixture comes off hands. At this point, dough can be frozen, but thaw completely before continuing.

Divide dough into four parts. Cut each part into 10 parts and roll each into a ball. Place in pan with waxed paper between layers and chill until firm.

Filling:
Make filling in small heavy pan. Combine ground poppy seed, milk and sugar. Bring just to boiling over very low heat, stirring frequently. Remove from heat. Add vanilla and lemon juice. If desired, beat egg and stir a little of hot mixture into it. Then stir into hot mixture. Cool filling. Makes 1 7/8 cups.


Preheat oven to 375° F

Remove 10 balls of dough from refrigerator. On lightly floured board, roll each one out to 4 or 5 inch circle, one eighth inch thick. Put a rounded teaspoon of poppy seed filling on circle and spread to within quarter inch of edges. Roll up loosely. Place seam side down on greased baking sheet and bend into crescent. Brush pastries with beaten egg. Bake in preheated oven just until golden about 18 minutes.

Makes 40 pastries.

Notes: Can be served them sprinkled with powdered sugar. Poppy seed already prepared in can - is a good substitute for poppy seed in this recipe, such as Solo Poppy Seed in can.
If you like this book please share to your friends :
NEXT BOOKS

Pastries - Pastry -  Quick Elephant Ears Pastries - Pastry - Quick Elephant Ears

Pastries - Pastry -  Quick Elephant Ears
1 loaf frozen white bread dough (16-ounce) 1/3 cup sugar 1 teaspoon ground cinnamon Cooking oil for shallow-fat frying Thaw bread dough according to package directions. Cut into 12 pieces. In a small bowl, stir together the sugar and cinnamon; set aside. On a lightly floured surface, roll out each piece of dough to form a 1/8 to 1/4-inch thick oval. In a heavy skillet, heat oil over medium-high heat. Cook bread ovals 1 or 2 at a time, in shallow hot oil (about 1/2-inch) for 45 to 60 seconds per side or till bread ovals are brown. Remove with tongs
PREVIOUS BOOKS

Pastries - Pastry -  Pommern (german Almond Puff) Pastries - Pastry - Pommern (german Almond Puff)

Pastries - Pastry -  Pommern (german Almond Puff)
Preparation Time : 1:20 1/2 cup butter 1 cup flour 2 1/2 Tbls. water 1/2 cup butter 1 cup water 1 tsp. almond extract 1 cup flour 3 eggs 1 1/2 cups powdered sugar 2 Tbls. butter - sof 1 tsp. almond extract 1 1/2 Tbls. warm water 1/2 cup sliced almonds Cut butter into flour. Add water to mixture. Mix and form into a ball and divide in half. On a ungreased cookie sheet, form dough into two strips about 3" X 15" long. In a sauce pan heat the butter and water to boiling. Remove from heat and add
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT