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Layered Poppy Seed Pastries

 
One serving costs about $0.53

$0.53 per serving

17 people like this recipe

17 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:38%

Spoonacular Score: 38%

 

Layered Poppy Seed Pastries takes around 45 minutes from beginning to end. One portion of this dish contains around 5g of protein, 16g of fat, and a total of 262 calories. This recipe serves 24 and costs 53 cents per serving. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from Foodista requires sugar, dsh sugar, salt, and flour. It works well as an inexpensive hor d'oeuvre. A few people made this recipe, and 17 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is rather bad. If you like this recipe, you might also like recipes such as Chewy Almond Poppy Seed Granola Bars (Lemon Poppy Seed variation too), Winning Mini Coconut Cupcakes with Poppy Seed Crust, Muscat Raisin Filling, and Parsley Icing with Toasted Coconut, Flax and Poppy Seed Toffee, and Organic Roses, and Poppy and Grandma's Layered Rakott Crumpli From 'Joy of Kosher.

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Barefoot Bubbly Pink Moscato. It has 4.9 out of 5 stars and a bottle costs about 15 dollars.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!

» Get this wine on Amazon.com

Ingredients

Servings:
1 tsp
1 tsp baking powder
baking powder
1 cup
1 cup butter
butter
1
1  whl egg plus
whl egg plus
1
1  egg yolk
egg yolk
1
1  mixed egg yolk with
mixed egg yolk with
4 cups
4 cups flour
flour
1
1  lemon zest
lemon zest
0.5 cup
0.5 cup warm milk
warm milk
2 ounces
2 ounces canned poppy seed filling
canned poppy seed filling
0.25 tsps
0.25 tsps salt
salt
1
1  dsh sugar
dsh sugar
1 cup
1 cup sugar
sugar
1 tsp
1 tsp vanilla extract
vanilla extract
0.5 pound
0.5 pound ground walnuts
ground walnuts
0.5 cup
0.5 cup water
water
0.25 oz
0.25 oz dry pkt yeast
dry pkt yeast
1 tsp baking powder
1 tsp
baking powder
1 cup butter
1 cup
butter
1  whl egg plus
1
whl egg plus
1  egg yolk
1
egg yolk
1  mixed egg yolk with
1
mixed egg yolk with
4 cups flour
4 cups
flour
1  lemon zest
1
lemon zest
0.5 cup warm milk
0.5 cup
warm milk
2 ounces canned poppy seed filling
2 ounces
canned poppy seed filling
0.25 tsps salt
0.25 tsps
salt
1  dsh sugar
1
dsh sugar
1 cup sugar
1 cup
sugar
1 tsp vanilla extract
1 tsp
vanilla extract
0.5 pound ground walnuts
0.5 pound
ground walnuts
0.5 cup water
0.5 cup
water
0.25 oz dry pkt yeast
0.25 oz
dry pkt yeast

Equipment

hand mixer
hand mixer
kitchen towels
kitchen towels
ziploc bags
ziploc bags
plastic wrap
plastic wrap
baking pan
baking pan
pastry bag
pastry bag
oven
oven
bowl
bowl
aluminum foil
aluminum foil
hand mixer
hand mixer
kitchen towels
kitchen towels
ziploc bags
ziploc bags
plastic wrap
plastic wrap
baking pan
baking pan
pastry bag
pastry bag
oven
oven
bowl
bowl
aluminum foil
aluminum foil


Instructions

  1. Mix warm milk, sugar and yeast in small bowl until yeast dissolves. Set aside.
  2. Blend flour, baking powder, salt and lemon zest in large bowl of electric mixer. Add butter and blend until mixture is crumbly. Beat egg, egg yolk and vanilla in small bowl. Add to flour mixture alternately with milk mixture and blend until dough comes together.
  3. Transfer dough to floured board; divide dough into 4 parts. Knead each part into flat disc, then wrap in plastic wrap and refrigerate 1 hour.
  4. Spoon poppy seed filling into pastry bag. Blend sugar and nuts in small bowl. Set aside.
  5. Roll each disc of dough into thin sheet large enough to fit into a 13- by 9-inch baking dish. Trim each sheet dough to fit dish. (Reserve trimmings for Poppy Seed Strudel, if desired.) Arrange 1 sheet dough in bottom of baking dish.
  6. Pipe half filling onto pastry (or can be spread using spoon). Spread poppy seed filling evenly over sheet of dough. Cover with second sheet of dough, and sprinkle with 1 cup walnut filling. Arrange sheet of dough on top and repeat with layer of poppy seed filling. Top with remaining sheet of dough. Cover with kitchen towel and let stand 30 minutes.
  7. Brush top with egg yolk mixture. Bake at 350 degrees until golden brown, about 45 minutes. While hot, cut into 24 squares. Cool in pan. (To freeze, wrap each pastry in plastic wrap then foil. Store in resealable plastic bags in freezer.)
  8. This recipe yields 24 pastries.
  9. Comments: Make the Poppy Seed Pastries in advance and store them in the freezer. At serving time, just defrost them; they will stay crisp and everyone will think they were freshly baked. Make extra pastries to follow the Purim tradition of sharing (shalach manos) and give a basket of these delicious confections as gifts to family and friends.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.53
Ingredient
1 teaspoon baking powder
1 cup butter
1 whl egg plus
1 egg yolk
1 mixed egg yolk with
4 cups flour
1 lemon zest
½ cups warm milk
2 ounces canned poppy seed filling
1 cup sugar
1 teaspoon vanilla extract
½ pounds ground walnuts
¼ ounces dry pkt yeast
Price
$0.03
$1.95
$0.24
$0.24
$0.24
$0.67
$0.50
$0.17
$2.39
$0.28
$0.30
$5.43
$0.27
$12.69

Nutritional Information

Quickview
262 Calories
4g Protein
15g Total Fat
26g Carbs
2% Health Score
Limit These
Calories
262k
13%

Fat
15g
24%

  Saturated Fat
5g
37%

Carbohydrates
26g
9%

  Sugar
9g
10%

Cholesterol
43mg
15%

Sodium
109mg
5%

Get Enough Of These
Protein
4g
10%

Manganese
0.63mg
31%

Vitamin B1
0.26mg
17%

Folate
59µg
15%

Selenium
9µg
14%

Copper
0.22mg
11%

Phosphorus
98mg
10%

Vitamin B2
0.16mg
9%

Iron
1mg
9%

Vitamin B3
1mg
7%

Magnesium
29mg
7%

Fiber
1g
7%

Calcium
68mg
7%

Vitamin A
278IU
6%

Zinc
0.74mg
5%

Vitamin B6
0.08mg
4%

Vitamin B5
0.3mg
3%

Potassium
98mg
3%

Vitamin E
0.4mg
3%

Vitamin B12
0.09µg
1%

Vitamin D
0.17µg
1%

covered percent of daily need

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