Poppy Seed Crescents
Ingredients
- Ingredients
- 50 grams ground Poppy seeds
- 5 Tbsps sugar
- 4 Tbsps milk
- ¼ tsp Orange zest
- 1 egg white
- 150 grams Quark
- 60 milliliters vegetable oil (such as sunflower)
- 60 grams sugar
- 1 Tbsp Vanilla sugar
- 4 Tbsps milk
- 1 Tbsp whole Poppy seeds
- 270 grams Pastry flour
- 3 tsps Baking powder
- 20 grams Semolina flour
- Pastry flour (for the work surface)
- also
- 1 egg yolk
- 4 Tbsps milk
- 2 Tbsps whole Poppy seeds (to sprinkle)
Preparation steps
Mix the ground poppy seeds with the sugar. In a saucepan, bring the milk to a boil, stir in the poppy seed mixture and the orange zest and simmer over low heat for about 1 minute. Remove from the heat, stir in the egg white and let cool.
In a bowl, mix together the quark, oil, sugar, vanilla sugar, milk and whole poppy seeds.
Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper.
Mix together the flour, baking powder and semolina flour, make a well in the center, pour in the quark mixture and knead until combined. Roll out the dough on a floured surface to about 5 mm (approximately 1/4-inch) thickness and cut out 9 cm (approximately 3 1/2 inch) circles.
Whisk the egg yolk with the milk and brush over one-half of each round. Spoon a teaspoon of the ground poppy seed filling in the center of each, fold the dough over the filling and press the edges to seal.
Place on the baking sheet, brush with the remaining egg yolk and sprinkle with poppy seeds. Bake about 12 minutes. Cool on a wire rack. If desired, serve with a kumquat dip.
