Poppy Seed Cherry Raisin Pinwheels Food

POPPY SEED PINWHEELS

Steps:

• In a large bowl, beat sugar and 1/2 cup butter with mixer at high speed until light and fluffy. Add flour, vanilla, salt, and egg; beat on low speed until blended, occasionally scraping bowl.
• Shape dough into ball. Wrap and refrigerate 1 hour, until firm enough to handle.
• To Make Filling: Stir remaining ingredients and 4 Tablespoons butter untl mixed. Set aside.
• On waxed paper, roll half of dough into 10 by 8 inch rectangle. Spread dough with half of the poppy seed mixture. Starting at narrow side, roll jelly-roll fashion. Wrap and refrigerate 1 hour, until firm. Repeat with remaining dough and filling.
• Preheat oven to 375 degrees F (190 degrees C).
• Slice one roll cross-wise into 1/4 inch thick slices. Place 1/2 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes, until lightly browned. Cool on wire rack and repeat with remaining dough.

LEMON-POPPY PINWHEELS

Steps:

• Preheat the oven to 350˚F. Line two baking sheets with parchment paper. Lightly dust a work surface with flour. Roll out the puff pastry on the work surface into a 12-inch square.
• Brush with the lemon curd and sprinkle with the poppy seeds.
• Cut the pastry in half, then cut each half crosswise into 1/4-inch-wide strips. Roll up each strip into a coil. Place the coils 2 inches apart on the prepared pans. Brush with the egg wash.
• Bake the cookies until golden, about 20 minutes. Transfer to a rack to cool completely.

HAMANTASCHEN WITH POPPY SEED FILLING

Steps:

• Put the confectioners' sugar and the egg yolks in a food processor and blend. Add butter and lemon zest and process to blend. Gradually add the flour and the salt, pulsing until it forms a ball. Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap. Chill until firm, at least 1 hour or up to overnight.
• Meanwhile, prepare the filling: Put milk, sugar and orange zest in a saucepan over medium heat. Grind poppy seeds to a fine powder in coffee grinder, taking care not to over-process to a paste. When milk mixture is warm, turn heat to low and add poppy seeds and raisins. Cook at a low simmer stirring frequently until the seeds absorb the milk and the mixture is thick, about 15 minutes. Add the lemon juice, brandy, orange liqueur and butter. Stir and cook for 2 minutes more. Stir in the vanilla extract, remove from the heat and let cool completely, or chill until needed, up to 3 days.
• Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Unwrap one of the chilled dough disks and place on a piece of parchment paper that has been dusted lightly with flour. Lightly dust the top of the dough with flour. Cover with a second piece of parchment paper. Let stand at room temperature until malleable, about 5 minutes. Use a rolling pin to press and roll out the dough into a 1/4-inch- thick round between the sheets of parchment, flipping the dough occasionally. Use a plain biscuit or cookie cutter or glass to cut 3-inch circles, placing the circles on the prepared baking sheet spaced 1 inch apart. Place the baking sheet in the refrigerator to chill until firm while you repeat the rolling/cutting process with the second round of dough.
• Remove the first pan of dough rounds from the refrigerator. Place a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles, pinching the ends closed. If the dough is too firm, let stand a minute or two to soften; returning the baking sheet to the refrigerator if the dough becomes too soft. Repeat with the remaining dough rounds.
• Brush the tops with beaten egg. Bake until golden and dough is delicately firm all the way through, about 13-18 minutes, rotating the racks front to back and top to bottom after about 10 minutes.
• Place trays on wire racks for 10 minutes before transferring cookies on parchment to racks to cool completely.

CHERRY POPPYSEED TWINKS

Steps:

• Preheat oven to 300 degrees F (150 degrees C ).
• Cream together butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Mix in flour, salt, and poppy seeds until well blended. Drop dough from a teaspoon onto an ungreased cookie sheet. Make an indention in the middle of each cookie with your finger. If the dough is too sticky, dip your finger in water first. Fill each hole with about 1/2 teaspoon of cherry preserves.
• Bake in preheated oven for 20 to 25 minutes, or until edges begin to brown.

HUNGARIAN POPPY SEED COOKIES

Steps:

• In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.
• Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm.
• Heat oven to 350ºF. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart.
• Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.

POPPY SEED KOLACHES

Steps:

• In a bowl, dissolve yeast in water. Add the next seven ingredients and 2 cups of flour; beat until smooth. Add 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. , Punch dough down. Shape into walnut-size balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets; brush with butter. Cover and let rise until doubled, about 30 minutes. , Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened. Add milk and raisins; simmer for 10 minutes. Add sugar, butter, vanilla and cinnamon; simmer for 5 minutes. Remove from the heat; stir in the graham cracker crumbs. , Make a depression, about 1-1/2 in. in diameter, in the center of each roll; fill with 2 teaspoons of filling. Bake at 400° for 7-10 minutes or until golden brown. Cool on wire racks. Drizzle with glaze if desired.

POPPY SEED AND RAISIN ROLL

Steps:

• Poppyseed Filling: Melt margarine in a skillet, add ground poppyseeds and cook, stirring, for about 4-6 minutes over medium heat.
• Stir in confectioner's sugar, honey, lemon peel and raisins.
• Mix well.
• Fold into stiffly beaten egg whites.
• Dough: In a large bowl, crumble yeast into lukewarm milk.
• Add sugar and egg yolks, mix with a beater until well blended and set mixture aside for 1 hour.
• In another large bowl, combine 7 cups flour, 1 cup sugar, 1/2 pound margarine and 1/2 teaspoon salt; mixing together as you would for pie crust.
• Add egg mixture, working dough until it comes away from the sides of the bowl.
• Grease dough and cover with a towel to rise in a warm draft free place until doubled.
• Divide dough into 4 pieces.
• On a lightly floured board, roll each piece of dough into a rectangle about 1/4 inch thick.
• Spread filling to desired thickness on each dough rectangle, leaving about 1/4 inch of dough along the edge uncovered by filling.
• Roll dough up, like you would for a jelly roll.
• Pinch along the edge to seal.
• Place rolls (seam side down) on greased cookie sheet.
• Brush each roll with egg wash*.
• Cut several small slits across top of each roll.
• Cover with plastic wrap and let rise about 20 minutes.
• Place rolls in preheated 350°F oven and bake for 35-45 minutes or until done.
• Carefully remove rolls to wire rack to cool.