Poppy seed kolache

Yield: 60 Pieces

Measure Ingredient
3 cups Flour
½ cup Ground almonds
1½ teaspoon Baking powder
¼ teaspoon Salt
½ cup Sugar
1 cup Butter
1 Egg
1 tablespoon Lemon juice
1 teaspoon Grated lemon peel
2 tablespoons Water
1 cup Poppy seed
½ cup Milk
¼ cup Honey
⅓ cup Chopped dates
⅓ cup Chopped nuts
1 dash Cinnamon

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

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