Poppy Seed Crescents Recipes

POPPY SEED CRESCENTS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small saucepan, combine the filling ingredients. Bring to a boil, stirring constantly. Remove from the heat and set aside., Punch down dough. Turn onto a lightly floured surface. Divide dough in half; roll each portion into a 12-in. circle. Spread with filling to within 1/2 in. of edges. , Cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent. Cover and let rise until doubled, about 30 minutes. , In a small bowl, beat egg yolk and water; brush over rolls. Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks.

POPPY SEED CRESCENTS

Steps:

• To make dough: Combine eggs in a 1-cup measuring cup with enough warm water to equal 3/4 cup and transfer egg/water to large bowl and then stir in the yeast. Let stand until mixture bubbles (5 minutes).
• Whisk in 3/4 cup flour, milk, sugar and vanilla, stirring until smooth. Cover with plastic wrap and let stand in warm area 1 1/2 to 2 hours. (Batter can be refrigerated for 24 hours, stirring bubbles out of batter before refrigerating and then bring to room temperature before continuing).
• Combine remaining flour (3 cups) with salt in a large bowl. Add butter and mix, working butter into flour with fingertips--butter should remain about the size of a lima bean and not be totally incorporated into flour. (If yeast mixture is not ready to use refrigerate flour/butter mixture until ready to use).
• Pour yeast batter into flour/butter mixture, folding in using a rubber spatula, moistening the flour but not breaking up the butter. Dough will be crumbly.
• Turn dough onto floured board, patting dough into a 12 x18 inch rectangle. With a metal spatula fold right 1/3 of dough towards center, then left 1/3 over to cover. Lift folded dough up from board and sprinkle with flour. Repeat 3 more times. Cover dough with plastic wrap and refrigerate for 45 minutes or up to 24 hours before proceeding.
• To make filling: Using a food processor, combine poppy seeds, hazel nuts and raisins, mincing using of/off turns. DO NOT FORM A PASTE.
• Heat milk with sugar in a saucepan over medium heat. Add poppy seed mixture and cook until thickened, stirring constantly. Stir in lemon juice and lemon peel. Let cool.
• To make glaze: In a small bowl beat almond glaze until softened. Beat in almond extract. Gradually add egg white, mixing constantly until smooth.
• To assemble pastries: Line two baking sheets with parchment paper.
• Divide dough in half (return one half to refrigerator).
• On a floured board roll dough out to form a 7 x 30-inch rectangle. Trim dough to make dough exactly 7 x 30 and have edges even.
• Mark dough at 3-inch intervals on both long sides. Cut dough diagonally into triangles going in a zig-zag pattern from one side to the next.
• At the base of each triangle, cut 1/2 inch long slit in dough. Place one teaspoon filling on each triangle one inch from base, spread dough out slightly on each side of slit, lifting dough over filling and rolling up completely towards the point. Transfer to pastry sheet, point side down. Curve slightly o form crescents. Repeat with remaining dough and filling. Cover pastries with plastic wrap. Repeat with second half of dough and remaining filling. Let pastries rest for 30 minutes.
• Preheat oven to 400°F.
• Brush pastries with glaze, avoiding cut edges.
• Bake 10 minutes, reduce oven temp to 350°F and bake 10 more minutes or until golden brown.
• Cool on wire rack.

MáKOS KIFLI (HUNGARIAN POPPY SEED CRESCENTS) KIPFLI / KIP

Steps:

• In a large bowl, cream butter and egg yolks; add sour cream and extract.
• Mix in flour; mix until smooth.
• Gather dough into a ball.
• Turn out onto lightly floured surface.
• With palms of hands, shape dough into a smooth roll.
• Slice dough into 48 pieces (if dough is too soft and sticky to handle, chill for a short time).
• Roll each piece into a ball (about the size of a walnut).
• Can be refrigerated overnight at this point.
• In a heavy 1 1/2 qt saucepan, combine all filling ingredients and mix together.
• Cook over low heat, stirring constantly until mixture is slightly thickened (5 minutes).
• Remove from heat and cool.
• Filling should be smooth and easy to spread, if on standing it thickens too much, stir in a little milk.
• Preheat oven to 350°F.
• Lightly sprinkle work surface with flour or powdered sugar.
• Roll one dough ball out at a time into a circle 1/16-inch thick.
• Place 1-2 teaspoons of filling in the middle of each circle.
• Gently lifting nearest edge, roll over to cover filling (continuing to roll so that the dough overlaps on the bottom); pinch the ends slightly around the filling and shape into a crescent by curving the ends in slightly.
• Place crescent onto lightly greased cookie sheet so that the overlapped side remains on the bottom.
• In this way, make crescents from each of the remaining dough balls, sprinkling the work surface lightly between each cookie.
• Bake until lightly browned 10-15 minutes; remove to cooling racks.
• When cool, sprinkle with powdered sugar.