Poppy seed specials

Tired of hamentashen? Try these sweet treats for the Purim feast.

By NAOMI ABLIOVITZ
February 21, 2013 09:53
2 minute read.
poppy pancakes

poppy seed specials. (photo credit: NAOMI ABLIOVITZ)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

PURIM STICKS

1 package butter puff pastry, defrosted
1 egg, beaten
3 Tbsp. sugar
3 Tbsp. poppy seeds (not ground)

Heat oven to 190º and line a baking sheet with parchment paper.

Be the first to know - Join our Facebook page.


Roll out the pastry on a working surface and cut into 20x10 cm. rectangles. Place the rectangles on a baking sheet and brush with egg. Spread the poppy seeds in an even layer to completely cover the pastry. Place another sheet of baking paper on top and gently press down so the poppy seeds stick to the pastry. Place the baking sheet in the freezer for 10 minutes.

Remove from freezer and turn the pastry rectangles face down. Brush the bottom side with egg and sprinkle sugar in an even layer. Place the baking paper on top and gently press down to make sure the sugar sticks. Return to the freezer for 10 minutes.

Using a sharp knife, slice the pastry rectangles into 2- cm. wide strips. Hold both ends of each strip and turn in opposite direction to create a screw shape. Place the “screws” on the baking sheet, sticking the ends down to keep the strips from unwinding.

Bake for 15 minutes until the sticks are puffy and golden. The sticks will keep in an airtight container for up to 2 days.

POPPY PANCAKES
Makes 5 to 8 pancakes



1 cup flour
1 tsp. baking powder
1⁄2 tsp. baking soda
2 Tbsp. sugar
1⁄4 cup poppy seeds (not ground)
1 Tbsp. lemon zest
1 egg
1 cup buttermilk or sour cream
1 Tbsp. oil
1 tsp. vanilla extract
1⁄2 tsp. almond extract (optional)
Maple syrup
Roasted sliced almonds

Place flour, baking powder, baking soda, sugar and salt in a bowl and mix well. Add poppy seeds and lemon zest.

In another large bowl, beat egg and add buttermilk, oil, vanilla and almond extract and mix together. Add the dry mixture into the egg mixture and mix only until smooth.

Heat a skillet to medium high, butter lightly and pour in about 1⁄4 cup of the mixture (3-4 Tbsp.). When the face of the pancake begins to bubble, turn it over and cook until golden (about 1 minute).

Serve warm with maple syrup and almonds.

Recipes and photos courtesy of the White Chef Tnuva.


Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR