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POPPY SEED CRESCENTS – MÁKOS KIFLI

Poppy Seed Crescents
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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