- 250 grams Pastry flour
- 150 grams butter
- 1 egg
- 125 grams sugar
- 1 package Vanilla sugar
- 1 teaspoon Baking powder
- 300 grams Poppy seeds
- 125 grams honey
- 50 grams brown sugar
- 40 grams almonds (peeled and crushed)
- 1 organic lemon (zested and juiced)
- 1 pinch salt
- 1 egg yolk (for brushing)
For the dough, whip butter until fluffy. Add Egg, 3 tablespoons of water, sugar and vanilla sugar and blend until smooth. Stir in flour and baking powder. Knead into a smooth dough, wrapped in plastic wrap and chill for 30 minutes.
For the filling, mix together poppy seeds, 120 ml (approximately 1/2 cup) water, honey, sugar and salt and bring to a boil while stirring. Simmer for about 5 minutes and let cool. Stir in almonds, lemon juice and zest.
Roll out dough on a floured work surface and cut out thin circles about 8 cm (approximately 3 inches) in diameter. Place a small dab of filling in the middle of each. Sprinkle dough with water and fold into triangles, pressing edges around filling together.
Place on a lined baking tray and brush with egg yolk. Bake in preheated oven at 180°C (approximately 350°F) convection for approximately 20 minuntes until golden brown. Cool on a wire rack and serve as desired with figs.