Persian butter stollen
Persian butter stollen
Ingredients/ Lbs. Ozs. / Method
Pastry:
Sugar 10-1/2 oz.
Graham cracker crumbs 12 oz.
Pastry flour 1 lb. 5 oz.
Combine in mixer bowl.
Eggs, beaten 3 oz.
Evaporated milk 6-1/2 oz.
Butter, room temperature 12 oz.
Add; mix until dough forms.
Butter, melted as needed
Filling
Zest of 3 lemons 1 oz.
Lemon juice 1 oz.
Sugar 2 oz.
Raspberry or strawberry jam 11 oz.
Poppy seeds 3-3/4 oz.
Combine. Set aside.
Instructions: Roll dough out on floured surface. Form into rectangle. Arrange filling along side of dough, about 1 in. from edge. Spread filling to cover half of rectangle. Fold dough over filling. Seal edges. Place on greased sheet pan; brush with melted butter. Bake at 400·F for 20 to 25 minutes or until light golden brown. Cool; slice into desired-size strips. Yields about 3 dozen strips.
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© 2008 Penton Media Inc.
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