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Poppy Crescents

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Ingredients

Ingredients for about 30 Pieces

  • Basic Danish pastry dough
  • Flour for the work surface
  • Butter for brushing
  • Confectioner’s sugar for dusting

For the Filling

  • 150 ml Milk
  • 15 g Honey
  • 60 g Granulated sugar
  • 10 gVanilla sugar
  • Dash of cinnamon
  • Zest of 1 lemon
  • 2 cl Rum
  • 200 g Poppy seed ground
  • 100 g Breadcrumbs or sponge cake crumbs
  • 120 g Couverture white chocolate

Instructions

  • Prepare the basic Danish pastry dough.
  • Preheat oven to 400 °F (200 °C).
  • For the filling, mix the poppy seeds with the breadcrumbs.
  • Boil the milk with honey, granulated sugar, vanilla sugar, rum, lemon zest, and cinnamon, then remove from heat and mix in the breadcrumb mixture.
  • Melt the chocolate, mix in, and let the whole thing cool.
  • Roll out the pastry dough on a floured work surface and cut into tall triangles.
  • Spread on the poppy filling, roll up, and form crescents.
  • Brush with melted butter and place on a buttered baking sheet.
  • Bake at 400 °F (200 °C) at first and then lower to 340 °F (170 °C) and bake for about 15 minutes.
  • Dust with confectioner’s sugar.

Notes & Wine Advice

Poppy crescents taste even better when they are brushed with apricot marmalade after baking and glazed with some warm fondant.
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Course; Dessert
Cuisine; Austria / European