Description
A quick and easy way to transform leftover poppy seed filling into an elegant pastry
Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 6 tablespoons poppy seed filling
- 6 teaspoons jam
- 1 egg
- 1 tablespoon water
- 6 maraschino or glace cherries, or 6 halves
- powdered sugar, for dusting
Instructions
- Preheat the oven to 425.
- Roll the thawed pastry into a 10-inch x 15-inch rectangle. Cut into 6 squares that are approximately 5 x 5 inches. Place the squares on a parchment-lined baking pan.
- In the center of each square, place 1 tablespoon of poppy seed filling, and 1 teaspoon of jam. Fold the corners of the dough to the center, using a dab of water to seal the points together, pressing down to help seal.
- Beat the egg with the water, brush pastry with the egg wash, covering all of the top and sides. Press a cherry (or a half) into the center.
- Bake for 13 – 15 minutes, until the pastry is golden brown. Cool for 10 minutes, lightly dust with powdered sugar.
Keywords: Polish poppy seed danish