| How To Cook: |
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1. Mix the fat with about 3 oz. flour and leave in a cool place.
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2. Mix the yeast with the milk and pour into the rest of the flour, the salt and sugar, add the eggs and the rest of the milk and work the mixture into soft dough.
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3. Leave for about 1 hour in a warm place to rise, then roll it out and place the rolled-out fat on it.
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4. Fold over the edges like an envelope, press together and fold in half; lightly roll out, fold into three, turn and fold into three again.
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5. Leave for 1 hour, and then repeat the rolling and folding.
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6. Leave for about 15 minutes, then roll out to about ½ inch thick and cut into squares.
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7. Place some thick poppy seed filling on each square and fold up the corners to the center, pressing them well together to prevent their opening up during the baking.
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8. Brush the tops with beaten egg and bake in a moderately hot oven (425°F) for 15 minutes.
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MAKE THE FILLING AS FOLLOWS:
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1. Grind the poppy seeds and simmer in the milk till soft; if necessary add a little water from time to time.
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2. Add the sugar and simmer for a little longer, stirring all the time.
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3. Flavor with vanilla essence, grated lemon rind and cinnamon; a little grated chocolate or 1 tablespoon of honey or jam may also be added.
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4. Mix with the butter.
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5. The filling should be thick but not dry.
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6. Apples or nuts may also be used to fill the pastries.
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