Layered poppy seed pastries
Layered poppy seed pastries
Rating: (1 rated)
Recipe Yield: Total time: 2 hours plus 1 hour chilling | Makes 24 pastries
1/2 cup warm milk Dash sugar 1 (1/4-ounce) package dry yeast 4 cups flour, plus more for rolling 1 teaspoon baking powder 1/4 teaspoon salt Grated zest of 1 lemon 1 cup (2 sticks) butter, softened and cut into cubes 1 egg plus 1 egg yolk 1 teaspoon vanilla extract

Step 1 Mix warm milk, sugar and yeast in small bowl until yeast dissolves. Set aside.

Step 2 Blend flour, baking powder, salt and lemon zest in large bowl of electric mixer. Add butter and blend until mixture is crumbly.

Step 3Beat egg, egg yolk and vanilla in small bowl. Add to flour mixture alternately with milk mixture and blend until dough comes together. 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.

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