Festive poppy seed crescents: A holiday baking delight
Christmas is fast approaching, and the wait is best enjoyed with festive treats. Don’t worry. I'm not suggesting you make a honey cake, but I think you'll definitely find time for buttery poppy seed crescents. Their sweet filling with honey and dried fruits is perfect for pre-holiday gatherings with friends.
Buttery poppy seed crescents are a great choice for a coffee break before Christmas and can successfully replace the traditional poppy seed cake. Their delicate shape will ensure that everyone reaches for them with pleasure. Even those on a diet won't feel guilty.
Poppy seed filling – A symbol of wealth and health
It’s no coincidence that dishes with poppy seeds appear on the Christmas Eve table. According to tradition, the magical properties of poppy seeds were believed to ensure contact with the souls of the deceased. After all, on this night, we not only gathered with family but also remembered deceased loved ones, as evidenced by the extra place setting on the table.
How to make poppy seed filling for buttery crescents?
The most important ingredient is poppy seeds. You can buy them already ground, which makes the job easier, or raw, which needs to be soaked and ground in a meat grinder. How do you do it?
Pour boiling water over 150 grams of poppy seeds – just enough to cover the surface – and let it cool. Then, squeeze out any excess water and grind the seeds in a meat grinder.
To the ground poppy seeds, add 2 tablespoons of honey, a handful each of raisins, ground walnuts, candied orange peel, 1 teaspoon of almond extract, 1 teaspoon of cinnamon, and half a tablespoon of butter. Mix to distribute the ingredients evenly.
Recipe for buttery poppy seed crescents
Ingredients:
- 2 cups of all-purpose flour
- 200 grams of cold butter
- 2 egg yolks
- 1 tablespoon of 18% sour cream
- 2 tablespoons of powdered sugar
- A pinch of salt
- Poppy seed filling
Instructions:
- Sift the flour onto a pastry board, add powdered sugar, a pinch of salt, and cold butter, and cut into cubes. Shape it into a cone, create a well, and fill it with egg yolks and sour cream.
- Quickly knead the dough. Wrap it in plastic wrap and chill in the refrigerator for 2 hours.
- Divide the chilled dough into two portions. Roll each out into sheets about 2 mm thick. Cut into elongated triangles.
- Place a tablespoon of poppy seed filling in the centre of each triangle. Roll into crescents.
- Place on a baking sheet lined with parchment paper and brush with a beaten egg.
- Bake at 190 degrees Celsius for 15 minutes.
