Poppy Seed Crescent Rolls
Christmas Recipes Lacto-Ovo Vegetarian Recipes Desserts
Fluffy pillows filled with poppy seeds. The dough is light, like puff pastry, and the filling is lightly sweet. They were so good on Sunday evening with a cup of milk! My thoughts traveled to a village in northern Hungary and to Judit from whom I have the recipe.
Ingredients
225g all-purpose flour type 550
45g flour type 480 (or 000)
150g sour cream (fermented; 25%)
180g cold butter (82%)
1 small egg
1/8 teaspoon salt
vanilla powdered sugar
Poppy seed filling
150g poppy seeds
25g semolina
100g sugar
1 packet vanilla sugar
150ml milk
Pieces: 60
How to prepare poppy seed crescent rolls
- Put the flour and butter cut into cubes in a food processor and pulse briefly (a few pulses) until the flour looks like breadcrumbs. Pour the sour cream mixed with the egg and salt over the flour and knead lightly by hand just until the dough comes together.
- Divide the dough into 3 or 4 equal pieces, wrap the pieces in plastic wrap, flatten with your hand and refrigerate for several hours (ideally overnight).
- Grind the poppy seeds with the semolina and sugar in a coffee grinder. Mix with the milk and bring to a boil. Let it boil for a few minutes (about 2-3 minutes). Let the filling cool completely.
- Take one piece of dough out of the refrigerator at a time. Lay parchment paper on the work surface (I used the plastic wrap they were wrapped in, but parchment paper is easier).
- Roll the dough into a thin sheet and trim the edges to get a rectangle or square. If the dough becomes slightly sticky in places when rolling, dust the rolling pin with flour and sprinkle a little flour on the sheet too.
- On the short side, close to the edge, put the filling using a teaspoon. The filling should be about 2 cm wide. Roll the dough over the filling and when the filling is no longer visible, cut the sheet with a sharp knife just past the overlap. Use the parchment paper underneath to help roll the dough over the filling. Pull the resulting roll slightly back and then cut with a thin sharp knife into pieces of about 2-3 cm. Place the crescents with the rolled side down on a tray lined with parchment paper. Repeat until you finish the whole sheet.
* repeat with the other pieces of dough
** the crescents will fit in two baking trays - Put the trays with the crescents in the refrigerator for 10 minutes while the oven heats up.
- Bake the crescents at 200°C (400°F) for 15-17 minutes, until lightly golden on top.
- When you take them out of the tray, roll them while still hot through powdered sugar (vanilla). They are wonderful with a cup of milk.
Flour and butter mixed until it looks like breadcrumbs
The dough
Flattened pieces go into the refrigerator
Filling on the edge
Roll until the filling is no longer visible
Separate the roll from the rest of the sheet
Cut the roll into pieces
Crescents in the tray
Baked crescents
