Layered Poppy Seed Pastries
Active Work Time: 1 hour * Total Preparation Time: 2 hours plus 1 hour chilling
1/2 cup warm milk
1 (1/4-ounce) package dry yeast
4 cups flour, plus more for rolling
1 teaspoon baking powder
1/4 teaspoon salt
Grated zest of 1 lemon
1 cup (2 sticks) butter, softened and cut into cubes
1 egg plus 1 egg yolk
1 teaspoon vanilla extract
* Mix warm milk, sugar and yeast in small bowl until yeast dissolves. Set aside.
* Blend flour, baking powder, salt and lemon zest in large bowl of electric mixer. Add butter and blend until mixture is crumbly.
* Beat egg, egg yolk and vanilla in small bowl. Add to flour mixture alternately with milk mixture and blend until dough comes together. Transfer dough to floured board; divide dough into 4 parts. Knead each part into flat disc, then wrap in plastic wrap and refrigerate 1 hour.
2 (12 1/2-ounce) cans poppy seed filling
1/2 cup sugar
1/2 pound ground walnuts
1 egg yolk mixed with 1 teaspoon water
* Spoon poppy seed filling into pastry bag. Blend sugar and nuts in small bowl. Set aside.
* Roll each disc of dough into thin sheet large enough to fit into a 13x9-inch baking dish. Trim each sheet dough to fit dish. (Reserve trimmings for Poppy Seed Strudel, if desired.) Arrange 1 sheet dough in bottom of baking dish. Pipe half filling onto pastry (or can be spread using spoon). Spread poppy seed filling evenly over sheet of dough. Cover with second sheet of dough, and sprinkle with 1 cup walnut filling. Arrange sheet of dough on top and repeat with layer of poppy seed filling. Top with remaining sheet of dough. Cover with kitchen towel and let stand 30 minutes. Brush top with egg yolk mixture.
* Bake at 350 degrees until golden brown, about 45 minutes. While hot, cut into 24 squares. Cool in pan. (To freeze, wrap each pastry in plastic wrap then foil. Store in resealable plastic bags in freezer.)
24 pastries. Each pastry: 328 calories; 149 mg sodium; 53 mg cholesterol; 17 grams fat; 38 grams carbohydrates; 7 grams protein; 2.92 grams fiber.
Note: Use extra dough to make this strudel:
Poppy Seed Strudel
Active Work Time: 10 minutes * Total Preparation Time: 35 minutes
Leftover dough from layered poppy seed pastries
Flour, for rolling
3/4 cup prepared poppy seed filling
1 egg mixed with 1 teaspoon water
* Knead reserved dough into flat disc. Roll out on floured board to 1/8-inch thick. Spread with thin layer poppy seed filling and roll up jelly-roll fashion.
* Place on baking sheet lined with foil. Brush with egg mixture and bake at 350 degrees until golden brown, 25 minutes. While hot, cut into 1-inch slices. Cool and serve.
4 to 6 servings. Each of 6 servings: 289 calories; 165 mg sodium; 20 mg cholesterol; 11 grams fat; 43 grams carbohydrates; 5 grams protein; 4.91 gramd fiber.Copyright © 2015, The Baltimore Sun