| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Jewish |
Cookies, Jewish |
36 |
Servings |
INGREDIENTS
| 5 |
c |
To 6 cups flour; divided |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1/2 |
c |
Shortening |
| 5 |
|
Eggs |
| 1 |
c |
Honey |
| 2 |
c |
Poppy seeds * |
| 1 |
c |
Milk |
| 3/4 |
c |
Honey |
| 1 |
ts |
Lemon peel |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
POPPY SEED FILLING
* Use your food processor to grind the poppy seeds for
the filling. Combine 5 cups flour, salt and baking
powder; mix well. Make a well in the center and add
shortening, 4 eggs and honey. Work together until
dough is formed, adding flour as needed. Roll out
thinly and cut into 4-inch circles.
For filling, grind poppy seeds. Combine with milk and
honey. Cook over low heat until thickened. Add lemon
peel and raisins; cool. Place 1 tablespoon filling on
each dough circle; fold up three sides and press
together into triangles leaving tops somewhat open.
Beat remaining egg and brush over dough. Bake at 350
degrees 20 minutes or until browned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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