HUNGARIAN POPPY SEED FILLING
This is a filling often used for Middle European kolacs (also called kolacky or kolachke)--filled, rolled, baked yeast dough--and sweet rolls.
Provided by Hepzibah
Categories World Cuisine Recipes European Eastern European Czech
Time 1h
Yield 16
Number Of Ingredients 6
Steps:
- Grind the poppy seeds in a mill or coffee grinder.
- Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
- Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
- Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 13.5 g, Cholesterol 21.7 mg, Fat 10 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 49.8 mg, Sugar 12.1 g
HUNGARIAN POPPY SEED COOKIES
Posted for the Zaar World Tour 2006-Hungary. From the "Best of Baking" cookbook. Lemon peel, clove and poppy seed often flavor Eastern European cookies. Poppy seed filling can be found next to the canned pie filling at the supermarket.
Provided by Bayhill
Categories Dessert
Time 1h46m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.
- Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm.
- Heat oven to 350ºF. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart.
- Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.
Nutrition Facts : Calories 34.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 34.4, Carbohydrate 4.7, Fiber 0.1, Sugar 1.4, Protein 0.6
POPPY SEED HUNGARIAN STYLE COOKIES
Poppy seed cookies with a hint of lemon. Delicious!
Provided by sal
Categories World Cuisine Recipes European Eastern European Hungarian
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
- Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool.
- In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture.
- Drop by small spoonfuls onto prepared baking sheet.
- Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 27.2 g, Cholesterol 44.1 mg, Fat 21.7 g, Fiber 3.5 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 204.9 mg, Sugar 9.3 g
FLAKY HUNGARIAN COOKIES
Secrets of Hungarian Cooking. Boy I was really hoping someone on zaar had already posted this beast, but of course, if they have I couldn't find it. It looks like it was made a lot. If anyone knows something about these bad boys, please feel free to add input. There are 4 filling recipes so if you're wanting those, here they are.
Provided by Dienia B.
Categories Dessert
Time P1DT15m
Yield 25 serving(s)
Number Of Ingredients 24
Steps:
- DOUGH:.
- Mix and blend flour, baking powder, water, vinegar, and egg yolks until dough comes clean of hands. Chill.
- Butter Mixture:.
- Mix margarine, lard and flour together and allow it to soften.
- When dough is chilled, roll it out and spread with butter mixture; fold dough and refrigerate.
- Repeat this process 4 times; next day, cut the dough into squares with a hot knife.
- Fill with chosen filling.
- Bake at 375 degrees Fahrenheit.
- Nut Filling:.
- Grind nuts.
- Beat egg whites until stiff but still moist.
- Fold in sugar and nuts carefully.
- Add lemon rind.
- Pot Cheese filling:.
- Mash cottage cheese with fork.
- Add sugar, salt and eggs. Mix very well.
- Poppyseed Filling:.
- Cook poppy seeds, sugar, milk, and butter until thick, for 10 to 15 minutes on low flame.
- Add lemon rind.
- Cool well before using.
- Apricot Filling:.
- Cook dried apricots until tender; mash and add sugar to taste.
- Drained crushed pineapple may be added.
Nutrition Facts : Calories 391.8, Fat 23.2, SaturatedFat 3.8, Cholesterol 32.1, Sodium 229.1, Carbohydrate 39.5, Fiber 2.9, Sugar 18.4, Protein 9.3
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