POPPY SEED CRESCENTS – MÁKOS KIFLI

This post may contain affiliate links to companies I know and trust. If you purchase something through one of those links I will receive a few pennies to help fund my yarn, fabric and vintage cookbook habit

Print Pin

POPPY SEED CRESCENTS – MÁKOS KIFLI

Course after church coffee hour, Cookie, Dessert

Cuisine Hungarian

Keyword cookie, cooky, Kifli

Ingredients

Filling:

• 3 c. ground poppy seeds
• ¼ c. sugar
• ¾ c. milk
• ½ c. butter

Dough:

• 3 c. flour
• 1 c. unsalted butter
• 3 egg yolks beaten
• 1½ Tbsp. cream
• 2 tsp. lemon peel grated

For Top

• Confectioner sugar
• 1 egg slightly beaten
• Vanilla Confectioner sugar (sugar that has been sitting in a jar with sliced vanilla bean pieces throughout)

Instructions

Filling:

• Mix all filling ingredients in a 2 qt. saucepan and cook over low heat, stirring constantly, for 5 minutes until slightly thickened.
• Cool.
• If it becomes too thick to spread, add milk.

To make dough:

• Chill butter and cut into pieces, then work into flour.
• Beat together remaining ingredients and add to flour mixture gradually, using a fork.
• Work into a large ball.
• Turn out onto floured wax paper.
• Shape into roll.
• Slice into 48 pieces (chill if it is too sticky or soft to slice)

To make:

• Sprinkle an area with confectioner sugar.
• Roll one ball at a time into 1/16″ thick circle.
• Spread 2 tsp. filling onto dough.
• Gently lift nearest edge and roll.
• Curve ends of roll slightly.
• Put on cookie sheet with overlapping edge underneath.
• Brush crescents with slightly beaten egg.
• Bake at 375° for 15-20 minutes or until lightly browned.
• Just before serving sprinkle with vanilla confectioner sugar