About this recipe:Beautiful Christmas pastries made with a cream cheese and butter dough wrapped around an egg, walnut, poppy seed (or fruit jam) filling and dusted with icing sugar. Traditional in Eastern Europe, but you can make and enjoy them anywhere in the world! You can find poppy seed filling online or at eastern European grocery shops or use apricot, raspberry or other fruit jam filling instead.
450g cream cheese, room temperature
455g unsalted butter, softened
500g plain flour
450g chopped walnuts
340g poppy seed filling
1 egg white
60g icing sugar, for dusting
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:1hr › Cook:15min › Ready in:1hr15min
In a large bowl mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 125g at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.
Preheat oven to 180 C / Gas 4. Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1cm thickness. Cut the dough into 7x7cm squares. Place a teaspoon of filling in the centre of each square. Use walnut for some and poppy seed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the pastries 5cm apart onto ungreased baking trays and brush with egg white.
Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with icing sugar.
I might have ranked this higher, but I found the directions incomplete. If I read them correctly, it says the recipe makes 48, but that we are to roll out the dough to 1 cm thickness & cut into 7x7 cm squares. There was no way I could get 48 squares from this dough at 1x7x7 cm measure. Also i was surprised there was no salt added to the ingredients for the dough--I do not use salted butter when I bake so maybe Trish1452 meant the butter should be salted, but dough without salt is too bland for me. - 04 Aug 2016