Poppy Seed Hungarian Style Cookies Recipes

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HUNGARIAN POPPY SEED FILLING

This is a filling often used for Middle European kolacs (also called kolacky or kolachke)--filled, rolled, baked yeast dough--and sweet rolls.

Provided by Hepzibah

Categories     World Cuisine Recipes     European     Eastern European     Czech

Time 1h

Yield 16

Number Of Ingredients 6



Hungarian Poppy Seed Filling image

Steps:

  • Grind the poppy seeds in a mill or coffee grinder.
  • Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
  • Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
  • Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 13.5 g, Cholesterol 21.7 mg, Fat 10 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 49.8 mg, Sugar 12.1 g

½ pound poppy seeds
1 cup milk
¼ cup margarine
¾ cup white sugar
1 pinch salt
2 eggs, beaten

HUNGARIAN POPPY SEED COOKIES

Posted for the Zaar World Tour 2006-Hungary. From the "Best of Baking" cookbook. Lemon peel, clove and poppy seed often flavor Eastern European cookies. Poppy seed filling can be found next to the canned pie filling at the supermarket.

Provided by Bayhill

Categories     Dessert

Time 1h46m

Yield 36 cookies

Number Of Ingredients 9



Hungarian Poppy Seed Cookies image

Steps:

  • In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.
  • Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm.
  • Heat oven to 350ºF. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart.
  • Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.

Nutrition Facts : Calories 34.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 34.4, Carbohydrate 4.7, Fiber 0.1, Sugar 1.4, Protein 0.6

1/2 cup margarine or 1/2 cup butter
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup poppy seed filling
powdered sugar

POPPY SEED HUNGARIAN STYLE COOKIES

Poppy seed cookies with a hint of lemon. Delicious!

Provided by sal

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h

Yield 12

Number Of Ingredients 8



Poppy Seed Hungarian Style Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
  • Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool.
  • In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture.
  • Drop by small spoonfuls onto prepared baking sheet.
  • Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 27.2 g, Cholesterol 44.1 mg, Fat 21.7 g, Fiber 3.5 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 204.9 mg, Sugar 9.3 g

½ cup heavy cream
1 ¼ cups poppy seeds
1 ½ cups whole wheat flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¾ cup butter, softened
½ lemon, juiced
⅔ cup maple flavored syrup

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