Eastern European cuisine

Easy

4 sweet pastries from one dough – poppy seeds, apples, cinnamon, jam

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4 sweet pastries from one dough – poppy seeds, apples, cinnamon, jam

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We made one dough, and from it 4 sweet pastries. Pastry with poppy seeds in the shape of a leaf, pastry with apricot jam, in the shape of a flower, with cinnamon in the form of a braid, and packets or scones with apples. This soft pastry can be a celebration cake or Christmas cake, the dough is soft, and can be used in different combinations. It stays fresh the next day. It can be served as breakfast or a snack.

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Recipe

PRE TIME: 1 hr

COOKING TIME: 15 min

TOTAL TIME: 1 hr 15 min

4 SERVING

Ingredients:

1.5 cup Milk
3.5 oz. Sugar
0.35 oz. Dry yeast
1 Large Egg
3.5 oz. Melted butter
A pinch of salt
0.7 oz. Vanilla sugar
29.2 oz. Soft flour
Fillings:
7 oz. Poppy seeds
7 oz. Sugar
0.5 cup Hot milk
Apricot jam
Apple filling:
2 Large Apples
4 tbsp. Sugar
Cinnamon
1 tbsp. Semolina
Cocoa filling:
1 tsp. Cocoa
1/2 tsp. Cinnamon
Sugar

Directions:

Pour warm milk into a bowl, add sugar and yeast, and mix.

Then add a little flour, egg, melted butter, and a pinch of salt, and mix everything again.

Gradually add flour and knead the dough.

Leave the kneaded dough in a warm place, covered with a cloth or foil, to stand and double in size.

Wet your hands and gently knead the dough. Divide the dough into as many dumplings as you want to get, smaller or larger. In the video, I divided it into 12 and they were quite large.

Oil the table, then shape each dough into a ball, cover with a cloth, and let it rest for 10 minutes.

Take the first ball, squeeze it a little with your hand, then take a brandy glass. Lubricate the bottom of the cup with oil and squeeze it in the middle of the ball, cut the rest of the dough into petals with a knife and pinch each end of the petal at the tips into a point.

For the sheets, take the dough and spread it into a circle, put the poppy seed filling, and fold the edges to the middle and join, then fold the dough lengthwise and join both ends and squeeze them. Form a triangle with your hand and cut the leaves with scissors, three times from the left and right sides. (again, best to watch the video)

The third is packets with apples. Roll out each dough into a rectangle, then cut 3-4 strips in half of the first quarter of the dough. Do the same in the last quarter of the rectangle. Put the filling on the second quarter, then cross the third quarter diagonally over the filling and connect the edges. Transfer the cross-cut strips over the already wrapped packet. (again, best to watch the video)

And finally, stretch the fourth ball up and down, spread it with apricot jam, and sprinkle the cinnamon mixture over it. Twist into a roll, close, and cut in the middle. Leave 1 cm from the beginning and then cut to the end. Cross the two strips obtained one over the other, to get a braid, then twist it into a circle.

Beat one egg yolk with a spoonful of milk and coat everything. While you are doing this, turn on the oven at 392 °F/200 °C to heat it up. I baked for 15 minutes and it was enough.

Sprinkle with powdered sugar at the end. Enjoy!