Recipe - Hacked Chili Lobster Salad And Cilantro Pesto Vinaigrette

DOUGH
150 g Margarine; (1/3 pound)
3 One half cup Flour
1 cup Yogurt or sour cream
One fourth cup Milk
50 g Yeast
2 Egg yolks
One half cup Sugar

FILLING
200 g Poppyseed; (about 1/2
pound)
1 cup Milk
1 cup Sugar
2 tablespoon Honey
1 Lemon ; rind of
Raisins and/or nuts optional

Hadassa was my motherinlaw. And this is the best ever Poppyseed cake I
had.

mix flour, yeast and warm milk. Melt the margarine and add to make the
dough. You can use a food processor. Add egg yolks and sugar. Keep the
dough for 1224 hours in the fridge.

filling heat the milk and add sugar, honey, poppyseed and the lemon rind.
Let cook for 5 minutes on a low flame. Add raisins and/or nuts.

Divide the dough in 3. Roll as thinly as you can and fill. Roll over. You
get 3 cakes about 25 cm (10 inch) long. Brush with milk or egg yolk and
bake till golden brown.

Posted to JEWISHFOOD digest by "shoshana kessel" shoshana_k@hotmail.com
on Jan 12, 1999, converted by MM_Buster v2.0l.