Poppy Seeds Crescents (Cornuri cu mac)

Spring, has been delayed in my part of the world. Actually, with the cold weather and snow that we've been experiencing it is hard to believe that Easter is coming!  The last few days it looked and felt a lot like Christmas...and I felt like...well, doing some more baking!

Some of you asked me to post the recipe for the Poppy seeds filled Crescents, So, here it is!

ingredients:

1/4 cup milk

1 tsp. yeast

1/2 tsp. sugar

2 1/2 cups flour

1/2 cup margarine

2 eggs

3-4 Tbsp. sour cream

200 gr. Poppy seeds, ground

100 gr. Sugar

1/4 cup milk

1 tsp. vanilla

In a bowl, dissolve the yeast in the lukewarm milk;mix in the 1/2 teaspoon sugar and let stand in a warm place for about 10 minutes.

In a small pot, on low heat mix together poppy seeds, sugar and enough of the milk to form a paste. Stir until sugar has dissolved. Take off heat and add vanilla. Set aside to cool.

In a separate  medium size bowl, cut margarine  into flour with a pastry cutter, until  peas size, then rub with your fingers until well combined and mixture resembles fine breadcrumbs.

Make a well in the centre and add the yeast, eggs, and the sour cream and mix together to form a dough. Add more sour cream if you need to form a soft dough and just knead it lightly until cleans off the sides of the bowl.

Turn the dough onto a lightly floured surface and divide into four equal parts and form each into a nice, round ball. Cover and let them rise for 30 minutes.

Roll each ball out into a 9” round. Cut into 8 wedges. Place a teaspoon of the poppy seed mixture at the wide end of each wedge and roll them up to form crescents.

Place them 1” apart on a cookie sheet. Preheat oven to 350F and bake crescents  for about 15-20 minutes of just until start to brown on top.

Makes: 32 crescents

 Enjoy them warm with a dust of icing sugar.  Happy Baking!

TIP:They are also equally wonderful filled with walnuts or your favorite jams. My favorites are plum, apricot and raspberry jams.