Poppy seed crescents: A festive twist on holiday classics
Christmas is approaching swiftly, and festive sweets best accompany the anticipation. Don’t worry, I'm not suggesting you knead dough for 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 fantastic choice for coffee before Christmas and can also successfully replace the traditional poppy seed cake. Their delicate shape will ensure everyone reaches for them with pleasure, and 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. Traditionally, poppy seeds were believed to possess magical properties that ensured 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 purchase them already ground, which makes the job much easier, or raw, which need to be soaked and ground in a meat grinder. How to 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 and 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:
- 240 grams of plain flour,
- 200 grams of cold butter,
- 2 egg yolks,
- 1 tablespoon of 18% sour cream,
- 2 tablespoons of icing sugar,
- a pinch of salt,
- poppy seed filling.
Instructions:
- Sift flour onto a pastry board, add icing sugar, a pinch of salt, and cold butter cut into cubes. Shape into a mound, create a well, and fill it with egg yolks and sour cream.
- Quickly knead the dough. Wrap it in cling film and chill in the fridge for 2 hours.
- Divide the chilled dough into two portions. Roll each out into sheets about 2 millimetres 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 baking parchment and brush with a beaten egg.
- Bake at 190 degrees Celsius for 15 minutes.
