Poppy Seed Slices

The poppy is flowering plant that belong to Papaveraceae family. It's got pretty red flowers, which have different symbolic meaning in many cultures.
Poppy seeds are widely used for cooking in eastern and central Europe, mostly in cakes and other desserts.
It's interesting that same seeds, if  harvested before ripening, are used in producing opium (contain morphine and codeine - powerful pain relieving substances).
Here are my previously posted recipes for poppy seeds.

Ingredients:
Short crust pastry-
2 cups flour
1/4 cup icing sugar
185 g butter, cold in small pieces
1 egg, beaten lightly
2-3 tbs cold water
Filling-
400 g poppy seeds, ground
200 g sugar
1 cup  milk
2-3  tbs honey
2-3 tbs rum
1/2 cup citrus peel and/or sultanas
(or, you can use canned, ready made mixture - 900 g; just add egg whites)
2 egg whites
Method:
First make filling (unless you're using canned-one)- Put all ingredients for filling into a pan. Bring to boil and cook for 5 minutes. Let it cool. Mix in beaten egg whites.

Pastry- Use food processor (or your fingertips) to mix ingredients for pastry. Knead a bit, wrap in cling film and let it rest. Dust working surface with flour; roll out thin pastry. Cut a rectangle to cover your tin (20 x 30 cm), and the rest of pastry cut into strips. 

Preheat oven to 180*C, prepare baking tin, line with baking paper.. Place pastry on bottom of your  dish, prik with fork, spoon filling over it. Smooth out the top, then alternatively place strips into a decorative pattern. Place in oven and bake for 30+ minutes. Take out, cool it, dust with icing sugar, slice and serve.

ecstaticist / Nature Photos / CC BY-NC-SA
Thousands of tiny seeds are secured in pretty capsules.

 

Kocke prhkog tijesta sa makom

Mak je cvjetajuca biljka koja pripada familiji Papaveraceae.  Ima divne crvene cvjetove, koji karakterisu razlicita simbolicna znacenja u razlicitim kulturama.
Sjeme maka se siroko koristi u kuhanju (uglavnom u kolacima), najvise u istocnoj i centralnoj Evropi. Interesantno je da se isto to sjeme, ukoliko je poznjeveno prije sazrijevanja, koristi u proizvodnji opijuma (koji sadrzi morfin i kodein - mocne substance za olaksavanje boli).
Ovdje mozete naci moje prethodno objavljene recepte za mak.

Potrebno:
Podloga (i povrsina)-
2 solje brasna
1/4 solje secera u prahu
185 gr maslaca, hladnog u malim komadicima
1 jaje, umuceno
2-3 K vode, hladne
Fil-
400 gr mljevenog maka
200 gr secera
1 solja  mlijeka
2-3 K meda
2-3 K ruma
1/2 solje usecerene kore citrusa i/ili grozdjice

(ili mozete koristiti gotovu mak masu iz konzerve - 900 gr; samo dodajte bjelanca)
2 bjelanca 

Nacin:

Najprije napravite fil (ukoliko ne koristite gotov). Stavite sve sastojke (osim bjelananca) u serpu i kuhajte 5 minuta. Prohladite i umijesajte umucena bjelanca.

Umijesite prhko tijesto od navedenih sastojaka, zamotajte i ostavite odmoriti. Potom razvaljajte tijesto. Izrezite dio za dno vase tepsije  (20 x 30 cm) i ostali dio na trake. 

Ukljucite rernu na 180*C, pripremite tepsiju, prekrijte papirom za pecenje. Stavite pripremljeno tijesto na dno, nabodite viljuskom, stavite fil preko i poravnajte. Zatim postavite trake tijesta na dekorativan nacin i stavite u rernu. Pecite 30+ minuta, izvadite, prohladite, pospite secerom u prahu, izrezite i sluzite.