No. of servings
1 h. 20 min.
|Ground poppy seeds||125||g|
|Semi skimmed milk 1,5%||100||ml|
Pour flour, sugar into the bowl, add softened butter, egg yolk and cinnamon.
Knead the dough and let it rest for 30 minutes in a cold place.
Bring milk to the boil and pour in the poppy seed, blend it.
walnuts 4.5 oz (125 g)
Chop the walnuts.
honey 5.25 oz (150 g)
Stir the walnuts into the poppy seed, stir in the honey. Let the mixture cool.
Take dough out of the fridge. Place 3/4 of dough on tray (20x30 cm) and evenly push down till tray edges. Level the edges of dough or form the ruffle with the hands.
Roll out the rest of dough on floured board and cut small pieces.
Stir beaten eggs into the cooled walnut - poppy seed filling. Put a bit egg aside for brushing the pieces.
Pour the filling over the dough. Place chopped pieces and brush carefully with the egg.
Bake in preheated oven at 355°F (180°C) for 10 minutes. Then cover the cake with aluminium foil and bake for further 25 minutes. For last 5 minutes uncover it.
Sprinkle the cooled cake with cinnamon sugar and cut into the triangle shapes.