| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Croatian |
Desserts |
60 |
Pieces |
INGREDIENTS
| 3 |
c |
Flour |
| 1/2 |
c |
Ground almonds |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Sugar |
| 1 |
c |
Butter |
| 1 |
|
Egg |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Grated lemon peel |
| 2 |
tb |
Water |
| 1 |
c |
Poppy seed |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Honey |
| 1/3 |
c |
Chopped dates |
| 1/3 |
c |
Chopped nuts |
| 1 |
ds |
Cinnamon |
INSTRUCTIONS
POPPY SEED FILLING
Mix the first five ingredients and the lemon peel; cut in the butter until
mixture is crumbly. Combine the egg, lemon juice and water to add to the
flour mixture. Knead lightly into a ball; divide into 8 parts. Roll out
each part on a floured board until it is 1/4 inch thick, then cut into 4
inch square. Spoon about 1 teaspoon Poppy Seed Filling into the center of
each square. Bring two ends together to form a cylinder. Pinch together to
seal. Place on a greased baking sheet and brush with milk. Bake at 350 F
for 15-20 minutes.
FILLING: Combine all ingredients in a saucepan; cook over low heat until
thick, stirring often. Cool and it's ready to use.
NOTE: Any cooked fruit or jam may be used instead of Poppy Seed Filling.
Source: Rose Marie Miller "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias
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