Savory holiday treat: Buttery poppy seed crescents recipe
Christmas is quickly approaching, and nothing complements the wait better than festive sweets. Don't worry, I'm not suggesting you dive into making a honey cake, but I'm confident you'll have time for buttery poppy seed crescents. Their sweet filling, enriched with honey and dried fruits, is perfect for pre-holiday gatherings with friends.
Buttery poppy seed crescents are an excellent choice not only for coffee breaks leading up to Christmas but can also serve as a delightful alternative to the traditional poppy seed cake. Their delicate shape will tempt everyone to reach for them, and even those watching their diet won't feel guilty.
Poppy seed filling – A symbol of wealth and health
Dishes with poppy seeds don't just appear by chance on the Christmas Eve table. Historically, poppy seeds were believed to have magical properties that could foster contact with the souls of the deceased. On this night, we gather with family and remember loved ones who have passed away, symbolized by the extra place sitting at the table.
How to make poppy seed filling for buttery crescents
The key ingredient is poppy seeds. You can purchase them already ground, which makes the process easier, or buy them raw, in which case they need to be soaked and ground using a meat grinder. Here’s how:
Pour boiling water over 1/3 pound of poppy seeds—just enough to cover—and let them cool. Then, squeeze out any excess water and grind the seeds in a meat grinder.
Combine the ground poppy seeds with 2 tablespoons of honey, a handful each of raisins, ground walnuts, candied orange peel, 1 teaspoon of almond extract, 1 teaspoon of cinnamon, and half a tablespoon of butter. Mix until the ingredients are evenly distributed.
Recipe for buttery poppy seed crescents
Ingredients:
- 2 cups of all-purpose flour
- 7 ounces of cold butter
- 2 egg yolks
- 1 tablespoon of 18% sour cream
- 2 tablespoons of powdered sugar
- A pinch of salt
- Poppy seed filling
Instructions:
- Sift the flour onto a pastry board. Add the powdered sugar, a pinch of salt, and cold butter cut into cubes. Shape the mixture into a mound, create a well in the center, and fill it with egg yolks and sour cream.
- Knead the dough quickly. Wrap it in plastic wrap and chill it in the refrigerator for 2 hours.
- Divide the chilled dough into two portions. Roll each out into sheets about 1/12 inch thick and cut into elongated triangles.
- Place a tablespoon of poppy seed filling in the center of each triangle and roll into crescents.
- Arrange them on a baking sheet lined with parchment paper and brush with a beaten egg.
- Bake at 375 degrees Fahrenheit for 15 minutes.
