Name: Irresistible poppy-seed crescents like Grandma's
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 375 g plain flour; 1 teaspoon baking powder; 150 g cold butter; 1 egg; 60 g powdered sugar; juice and zest of ½ lemon; 75 ml milk (room temperature); 200 g ground poppy seeds; 120 g sugar; 100–110 ml milk; grated zest of ½ lemon

Preparing the poppy filling: In a saucepan bring the milk with the sugar to a boil. As soon as it starts boiling, remove from the heat, add the ground poppy seeds and the lemon zest. Stir thoroughly and let the mixture cool completely.

Preparing the dough: Sift the flour with the baking powder into a bowl and add the powdered sugar. Mix in the cold butter cut into pieces and work it in with your fingers until a crumbly mixture forms. Then add the egg, lemon juice, zest and milk. Work into a smooth, non-sticky dough, which divide into three equal parts. Wrap each portion in cling film and let rest in the refrigerator for at least 1 hour.

Shaping the crescents: On a lightly floured surface roll out one portion of the dough into a very thin circle about 37–38 cm in diameter. Spread a third of the poppy filling over it, leaving the edges free. Cut the circle into 16 triangles and roll each one up from the wider side into a crescent shape.

Baking: Transfer the crescents to a baking sheet lined with parchment paper and bake in an oven preheated to 180 °C for about 20 minutes, until lightly golden. They should not be too dark.