Poppy seed specials

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

poppy seed specials (photo credit: NAOMI ABLIOVITZ)
poppy seed specials
(photo credit: NAOMI ABLIOVITZ)
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.
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.