Poppyseed Rugelach

• Vegetarian

• Produce

  • 1 tsp Lemon, zest

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 Confectioners' sugar
  • 1/4 cup Granulated sugar
  • 1 cup Poppy seeds
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1 8 oz cream cheese
  • 1 cup Butter, unsalted
  • 8 oz Condensed milk, sweetened
  • 1 tbsp Milk

Found on littlebroken.com

Description

Ingredients

• 1 cup poppy seeds (available at Whole Foods -bulk foods section)
• 8-10 oz. sweetened condensed milk
• 1 (8 oz.) cream cheese, softened
• 1 cup unsalted butter, at room temperature
• ¼ cup granulated sugar
• 1 tsp. lemon zest
• 1 tsp. vanilla
• ¼ tsp. salt
• 2 cups all-purpose flour
• 1 egg
• 1 Tbsp. milk
• confectioners sugar (optional)

Directions

• Rinse the poppy seeds under cold water in a fine mesh colander; transfer to a medium saucepan with 3 cups of cold water. Bring to a simmer over medium heat (do not boil). Remove from the heat and let sit in the saucepan, covered, for 30 minutes at room temperature. Repeat - return the mixture to a simmer, remove from the heat and let sit for another 30 minutes at room temperature, covered.
• Drain poppy seeds thoroughly, using a fine mesh colander or couple layers of cheesecloth. Squeezing as much of the water as possible.
• Place the poppy seeds in a food grinder (either coffee grinder or food processor - with grinder option turned on) and grind.
• Mix in 8-10 oz. (I used about 10 oz.) sweetened condensed milk into the ground poppy seeds and mix well; refrigerate until ready to use.
• In a large bowl, beat cream cheese, butter, and granulated sugar with a hand held mixer on medium speed. Beat in lemon zest, vanilla, and salt. Gradually beat in flour on low speed until combined.
• Divide the dough into four portions and wrap each portion in plastic wrap. Chill in the refrigerator for 1 hour.
• On a lightly floured surface, roll one portion of the dough at a time into a 9-inch circle. Spread ¼ cup of the poppy seed filling over circle, leaving ½-inch uncovered edge.
• With a sharp knife, cut circle into 12 wedges. Starting at the wide end of each wedge, roll up toward the center. Place each pastry on a parchment lined baking sheet 1-inch apart; cover and refrigerate for 45 minutes.
• Preheat the oven to 350F.
• In a small bowl, whisk the egg with milk. Brush each pastry with egg wash. Bake for 15-20 minutes or until lightly golden. Transfer to a wire rack to cool.
• Sift powdered sugar over the pastries and serve.