For all you poppy seed lovers out there, here is one super simple recipe, yet so good, so I advise you to make double the amount, so you don’t feel sorry later. These rolls are so soft, that they practically melt in your mouth.
Here is another recipe for the Christmas cookie that I had a plan to publish last year. This is a must-have cookie on our table at Christmas time.
I had trouble coming up with a title/name for these cookies. They look like rugelach, but it’s not rugelach. In rugelach pastry goes cream cheese, and pastry here is very simple: flour, butter, milk, sugar, baking powder, egg and a little bit of lemon juice and lemon zest – all the ingredient you probably have in your fridge/pantry. And for the filling, only 4 ingredients – ground poppy seeds, milk, powdered sugar, and lemon zest.
Poppy Seed Rolls Cookies
- 375 grams all-purpose flour (3 cups; 13.2 oz)
- 1 1/2 teaspoons baking powder
- 150 grams cold butter (2/3 cup; 5.3 oz) cut into cubes
- 1 egg
- 60 grams powdered sugar (1/2 cup; 2.1 oz)
- 75 ml milk (1/3 cup; 2.43 fl oz)
- juice and zest of half a lemon
- 200 grams ground poppy seeds 7.05 oz
- 120 ml milk 1/2 cup: 3.71 fl oz
- 100 grams granulated sugar (1/2 cup; 3.52 oz)
- zest of half a lemon
- For the filling, in a small saucepan, add milk and sugar, and heat until hot and sugar is dissolved, add poppy seeds and lemon zest, and mix until incorporated. Set aside to cool.
- For the pastry, in a food processor (or bowl) pulse flour, powdered sugar, and baking powder.
- Add cold cubed butter and pulse until large crumbs form.
- Add milk, egg, and lemon juice and zest and pulse just until dough begins to come together.
- Turn dough out onto a lightly floured work surface and gently knead until dough comes together evenly.
- Divide the dough into 3 equal pieces, and every piece pat into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 175 °C (350 °F).
- Unwrap dough disk and roll on a lightly floured surface, until very thin, around 2 millimeters. Spread 1/3 of a filling, living a 1-2 cm border. Cut into 16 wedges, starting with the wide edge, roll up each wedge.
- Repeat the process with remaining dough and filling.
- Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Bake in the preheated oven, around 20 minutes. Cookies should not turn brown, must remain pale, or a little bit yellow on edges.
- Once baked, leave them to cool, and then sprinkle with powdered sugar.
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