| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Jewish | 30 | Cookies | |
INGREDIENTS
| SIMPLE POPPY FILLING, VER. | ||
| 1: | ||
| 1/2 | c | Sugar |
| 1 | T | Honey |
| 1/4 | c | Water |
| 1 | c | Ground poppy seeds |
| 2 | T | Lemon juice |
| 1 | T | Lemon zest |
| 1/4 | c | Raisins |
| Bread or biscuits crumbs | ||
| 1 | c | Milk |
| 2 | T | Butter |
| 2 | T | Honey |
| 1/2 | c | Almonds, chopped |
| 1/4 | c | Sugar |
| 1 | Semisweet apple, grated | |
| 2 1/2 | c | Flour |
| 2 | Egg yokes | |
| 1/4 | c | Brandy, milk or orange juice |
| 1 | T | Vanilla extract |
| 1 | pn | Salt |
| 1/2 | lb | Cold margarine, cut to small |
| cubes |
INSTRUCTIONS
Source: CAKES FOR ALL SEASONS by Nira Scheuer VER 1: In a small pot put the sugar, honey and water and cook until the sugar melts. Add poppy seeds, stir and cook for another 1 min. Add lemon juice, lemon zest and raisins to the poppy mixture. Set aside to cool until the dough is prepared. NOTE: mixture should be only a little damp. add bread or biscuits crumbs to drain excess liquids. Poppy filling (ver. 2) : In a pot boil all ing, except the apple, and stir until the mixture thickens. Add more sugar to taste. Set aside to cool. add the grated apple or 1/4 c of jam. NOTE: mixture should be only a little damp. add bread or biscuits crumbs to drain excess liquids. Dough : Put all ing. in a bowl. Knead until you get uniform dough. If the dough is sticky add a bit more flour. To get Oznei Haman: Roll out the dough to 3mm / 1/8" . cut circles with a cup. put 1 ts. filling in the middle of each circle. fold to triangle shape (push three sides up). brush with an egg. bake at 180C/350F for 15-20 min until cookies are golden brown. Posted to JEWISH-FOOD digest V97 #039 by eyal adelman <eemcs@actcom.co.il> on Feb 04, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 27
Total Fat: 3.2g
Cholesterol: 2.7mg
Sodium: 14.9mg
Potassium: 69.9mg
Carbohydrates: 17.5g
Fiber: 1.1g
Sugar: 8.2g
Protein: 2.3g