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Categories:Viewed: 37 - Published at: 9 years ago
Ingredients
- 1/2 pound cream cheese room temp
- 1/2 pound butter room temp
- 3 cups cake flour sifted, or flour, all-purpose
- 1/2 cup milk, whole
- 1/2 pound walnuts broken
- 3/4 pounds poppy seed
- 1 each eggs
- 1 cup rum dark
- 1 cup honey
- 1 cup brown sugar packed
- 1/2 cup sugar
- 2 tablespoons cinnamon
Method
- Mix poppy seeds, walnuts, egg and honey.
- Add rum until the consistency seems soft, like porridge.
- Using an egg beater at low, whip soft cream cheese and butter until it forms peaks, like a frosting (you may need to melt the butter if the cream cheese is firm).
- Mix in flour slowly using a wooden spoon or pastry fork.
- Roll dough into 3 balls.
- Occasionally add milk to dough to keep it from drying out.
- The dough can be refrigerated for 1 to 2 hours, but it is not necessary.
- Roll out 1 ball at a time and flour lightly.
- Roll dough out in flour or granulated sugar so it doesn't stick.
- Cut dough into squares or circles using cookie or biscuit cutter.
- Add about a teaspoon of filling.
- Roll squares into logs, stars, or pinwheels.
- Fold circles over and seal with a fork.
- OR Take rolled dough and make into strips about a foot long and 2 inches wide.
- Place a ribbon of filling in the middle.
- Fold over dough and pinch to seal at all sides.
- Cut into 1 inch squares.
- Dip into coating and place on a cookie sheet.
- Bake at 375F (190C) for 10 to 15 minutes or until lightly browned.
