Yield: 60 Pieces
|½ cup||Ground almonds|
|1½ teaspoon||Baking powder|
|1 tablespoon||Lemon juice|
|1 teaspoon||Grated lemon peel|
|1 cup||Poppy seed|
|⅓ cup||Chopped dates|
|⅓ cup||Chopped nuts|
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 ¼ 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