Layered Poppy Seed Pastries

Layered Poppy Seed Pastries is a hor d'oeuvre that serves 24. One serving contains 263 calories, 5g of protein, and 16g of fat. For 53 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is liked by 17 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Foodista requires baking powder, lemon zest, egg, and flour. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 30%. If you like this recipe, you might also like recipes such as Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too), Winning Mini Coconut Cupcakes with Poppy Seed Crust, Muscat Raisin Filling, and Parsley Icing with Toasted Coconut, Flax and Poppy Seed Toffee, and Organic Roses, and Poppy and Grandma's Layered Rakott Crumpli From 'Joy of Kosher.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Mix warm milk, sugar and yeast in small bowl until yeast dissolves. Set aside.
2. Blend flour, baking powder, salt and lemon zest in large bowl of electric mixer. Add butter and blend until mixture is crumbly. Beat egg, egg yolk and vanilla in small bowl. Add to flour mixture alternately with milk mixture and blend until dough comes together.
3. Transfer dough to floured board; divide dough into 4 parts. Knead each part into flat disc, then wrap in plastic wrap and refrigerate 1 hour.
4. Spoon poppy seed filling into pastry bag. Blend sugar and nuts in small bowl. Set aside.
5. Roll each disc of dough into thin sheet large enough to fit into a 13- by 9-inch baking dish. Trim each sheet dough to fit dish. (Reserve trimmings for Poppy Seed Strudel, if desired.) Arrange 1 sheet dough in bottom of baking dish.
6. Pipe half filling onto pastry (or can be spread using spoon). Spread poppy seed filling evenly over sheet of dough. Cover with second sheet of dough, and sprinkle with 1 cup walnut filling. Arrange sheet of dough on top and repeat with layer of poppy seed filling. Top with remaining sheet of dough. Cover with kitchen towel and let stand 30 minutes.
7. Brush top with egg yolk mixture. Bake at 350 degrees until golden brown, about 45 minutes. While hot, cut into 24 squares. Cool in pan. (To freeze, wrap each pastry in plastic wrap then foil. Store in resealable plastic bags in freezer.)
8. This recipe yields 24 pastries.
9. Comments: Make the Poppy Seed Pastries in advance and store them in the freezer. At serving time, just defrost them; they will stay crisp and everyone will think they were freshly baked. Make extra pastries to follow the Purim tradition of sharing (shalach manos) and give a basket of these delicious confections as gifts to family and friends.

 

Step by step:

1. Mix warm milk, sugar and yeast in small bowl until yeast dissolves. Set aside.Blend flour, baking powder, salt and lemon zest in large bowl of electric mixer.

2. Add butter and blend until mixture is crumbly. Beat egg, egg yolk and vanilla in small bowl.

3. Add to flour mixture alternately with milk mixture and blend until dough comes together.

4. Transfer dough to floured board; divide dough into 4 parts. Knead each part into flat disc, then wrap in plastic wrap and refrigerate 1 hour.Spoon poppy seed filling into pastry bag. Blend sugar and nuts in small bowl. Set aside.

5. Roll each disc of dough into thin sheet large enough to fit into a 13- by 9-inch baking dish. Trim each sheet dough to fit dish. (Reserve trimmings for Poppy Seed Strudel, if desired.) Arrange 1 sheet dough in bottom of baking dish.Pipe half filling onto pastry (or can be spread using spoon).

6. Spread poppy seed filling evenly over sheet of dough. Cover with second sheet of dough, and sprinkle with 1 cup walnut filling. Arrange sheet of dough on top and repeat with layer of poppy seed filling. Top with remaining sheet of dough. Cover with kitchen towel and let stand 30 minutes.

7. Brush top with egg yolk mixture.

8. Bake at 350 degrees until golden brown, about 45 minutes. While hot, cut into 24 squares. Cool in pan. (To freeze, wrap each pastry in plastic wrap then foil. Store in resealable plastic bags in freezer.)This recipe yields 24 pastries.Comments: Make the Poppy Seed Pastries in advance and store them in the freezer. At serving time, just defrost them; they will stay crisp and everyone will think they were freshly baked. Make extra pastries to follow the Purim tradition of sharing (shalach manos) and give a basket of these delicious confections as gifts to family and friends.

Nutrition Information:

covered percent of daily need