Lemon-Poppy Seed Rugelach

Ground poppy seeds cook into a thick paste with milk, sugar, and lemon zest—a technique borrowed from Central European baking. The milk curbs the poppy’s natural bitterness while citrus keeps the filling bright. This dough swaps cream cheese for shortening, which bakes up softer and more yielding, less tangy but beautifully tender, and keeps the dough pareve. Rolling the filling evenly is key; too much and it bursts, too little and it disappears. A lemon sugar coating creates a pleasant crunch after baking.

Lemon-Poppy Seed Rugelach

Makes 24 rugelach

Ingredients

Filling:

½ cup (70 grams) poppy seeds
⅓ cup (67 grams) granulated sugar
⅓ cup (80 grams) nondairy milk (see Note)
2 teaspoons (2 grams) lemon zest
1½ teaspoons (8 grams) fresh lemon juice
¼ teaspoon kosher salt

Dough:

½ cup (100 grams) granulated sugar
½ cup (96 grams) all-vegetable shortening
1 large egg (50 grams), room temperature
1½ cups (188 grams) all-purpose flour
¼ teaspoon (1 gram) baking powder
¼ teaspoon kosher salt

Topping:

¼ cup (50 grams) granulated sugar
2 teaspoons (2 grams) lemon zest
1 large egg (50 grams), room temperature
1 tablespoon (15 grams) water

Instructions

For filling: In a spice grinder, process poppy seeds until finely ground.
In a small saucepan, bring ground poppy seeds and all remaining filling ingredients to a boil over medium-high heat, stirring occasionally until sugar dissolves. Reduce heat to medium-low; cook, stirring constantly, until mixture becomes thick, 3 to 5 minutes. Remove from heat, and let cool completely before using. Refrigerate in an airtight container for up to 5 days.
For dough: In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and shortening at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape paddle and bottom and sides of bowl. Add egg, beating until combined and stopping to scrape bottom and sides of bowl.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to sugar mixture, beating until just combined and a dough forms. Turn out dough onto a clean surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes or for up to 3 days.
Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
Divide dough in half (about 214 grams each). Place one portion of dough on a lightly floured piece of parchment paper. (Keep remaining dough refrigerated until ready to use.) Lightly dust dough with flour, and top with another piece of parchment paper. Roll dough into a 13x6-inch rectangle, with one long side closest to you. Remove top parchment.
Spread half of filling (about ¼ cup or 100 grams) onto dough, leaving a ½-inch border on one long side. Starting with long side opposite border, fold 1½ inches of dough inward. Continue to fold dough 1½ inches at a time, using parchment to help, until you have a log. Trim ½ inch off each end of log. Using a sharp knife, cut log crosswise into 1-inch-thick slices. Place 1½ inches apart on prepared pans. Repeat procedure with remaining dough and remaining filling.
For topping: In a small bowl, whisk together sugar and lemon zest. In another small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg mixture onto rugelach; sprinkle with lemon sugar.
Bake until edges are lightly browned, about 20 minutes, rotating pans halfway through baking. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 5 days.

Notes

Note: Using nondairy milk keeps this recipe pareve, but you can use any milk you prefer.

PRO TIP: The dough is very delicate and should be worked with quickly. Keeping it cold is very important. If the dough gets too soft after shaping, it will be hard to spread the poppy seed filling without pulling and tearing it. If this happens, return the rolled-out dough to the refrigerator for a few minutes to firm up.

The post Lemon-Poppy Seed Rugelach first appeared on Bake from Scratch.