Delicious, delicate cookies filled with poppy seed filling, with added dried fruits and honey. A treat you’ll reach for eagerly!
Ingredients
Crumbly Yeast Dough
- Eggs – 2 pieces
- Cane sugar – 60 g
- Fresh yeast – 40 g
- Butter – 200 g
- Wheat flour (type 650) – 600 g
- Salt – a pinch
Poppy Seed Filling
- Honey – 2 tablespoons
- Cinnamon – 1 teaspoon
- Poppy seed mass – 900 g
- Almonds – 100 g
- Raisins – 60 g
Preparation
Sift the flour into a bowl, add cold butter cut into cubes, 1 egg, egg yolk (reserve egg white for brushing the crescents), and a pinch of salt. Crumble the yeast, transfer to a clean bowl, and sprinkle with cane sugar. When it becomes liquid, add it to the other ingredients. Knead the dough, wrap it in plastic wrap, and refrigerate for an hour.
Poppy Seed Filling Transfer the poppy seed mass, honey, and raisins to a pan. Simmer the mixture over low heat for 10 minutes. Remove from heat, add almonds and cinnamon. Let it cool.
Roll out the chilled dough to a thickness of 3 mm. Cut into rectangles measuring 12×8 cm, then into triangles. Spoon the filling onto each triangle and roll them up, forming crescents. Place the crescents on a baking sheet lined with parchment paper, brush with egg white, and sprinkle with chopped almonds and cane sugar. Bake at 165°C (with convection) for about 12-15 minutes.
