Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

I make this delicious yeast pastry every Christmas for a 'tea' I hold for the moms at the nursery school the kids go to. They are always well-received, especially the walnut version which has a familiar baklava taste. As it is a yeast dough, it needs approx. 2 hrs rising.

Ingredients Nutrition

Directions

  1. In a small bowl proof yeast in 2 Tbsps warm milk with a pinch of sugar for 10 minutes.
  2. In a large bowl, pour scalded milk over butter, sugar and salt and stir mixture until butter is melted, and let it cool.
  3. Beat in whole eggs and yolks.
  4. Add the yeast mixture and the flour and beat until very smooth.
  5. Transfer to a buttered bowl and turn to coat.
  6. Let rise, covered, in a warm place for 2 hours, or until double in bulk.
  7. Punch dough down and halve.
  8. Preheat oven to 350°F.
  9. Roll half of dough into a 12 x 9-inch rectangle on a floured surface and spread with ½ recipe of poppy seed or walnut filling.
  10. Starting with long side, roll dough tightly, jelly-roll fashion, and pinch edges and ends closed.
  11. Repeat with remaining dough.
  12. Transfer the rolls, seam side down, to a buttered baking sheet, leaving 4-inches between them.
  13. Brush with the beaten egg.
  14. Bake for 45-50 minutes, or until done.
  15. For Poppy Seed Filling (about 3 cups): Soak poppy seeds in boiling water to cover by 1-inch for 3 hours.
  16. Drain using a fine sieve.
  17. Spread on a doubled tea towel and let dry for 1 hour.
  18. In a food processor, pulverize poppy seeds with honey, sugar, raisins and butter.
  19. In another bowl, beat egg white with cream of tartar until stiff and fold into poppy seed mixture.
  20. For Walnut Filling (about 5 cups): In a saucepan, combine all ingredients and simmer for 10 minutes.
  21. Remove from heat and let cool.

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