POPPY SEED CRESCENTS – MÁKOS KIFLI
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))
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
