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