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Poppy Seed Rugelach
Categories:
Dairy
Cakes & Cookies
Ingredients
- 100 grams sugar
- 2 egg yolks
- 200 grams butter
- 300 grams flour
- 100 grams poppy seeds
- one third cup sugar
- 100 grams milk
- 30 grams butter
- 200 grams plum jam
- grated lemon zest
Preparation
For the dough: Mix 100 g sugar, egg yolks, 200 g butter and flour until a soft, smooth dough forms. Refrigerate for about half an hour.For the filling: Put the poppy seeds, one third cup sugar, 30 g butter, milk and grated lemon zest in a pot and cook until all the liquid is absorbed. If a little liquid still remains, you can add up to 50 g of breadcrumbs or cake crumbs.
After the mixture has cooled, add the jam.
Assembly:
Roll out the dough.
Cut it into strips 7 cm wide,
Brush the edge with beaten egg,
Spread the poppy seed filling along the edge of the dough strip.
Roll the dough up to seal.
Brush with egg and cut into pieces 4 cm long.
Bake at 170 degrees for 10-12 minutes.
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