Poppy seed kolache
60 Pieces
Ingredients
| Quantity | 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 |
Directions
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