Best 3 Poppy Seed Hungarian Style Cookies Recipes
Embark on a delightful culinary journey with our enticing Poppy Seed Hungarian-Style Cookies! These cookies, also known as mákos bejgli, are a traditional Hungarian pastry that holds a special place in the hearts of many. With their irresistible combination of flavors and textures, these cookies are perfect for any occasion, whether it's a festive gathering or a cozy afternoon treat. Our collection features three tempting recipes that cater to diverse tastes and dietary preferences. Dive into the classic Poppy Seed Hungarian-Style Cookies recipe, where the nutty flavor of poppy seeds blends harmoniously with sweet, creamy fillings. For a vegan-friendly twist, explore our Vegan Poppy Seed Cookies recipe, which offers a delightful plant-based alternative without compromising on taste. And if you're seeking a gluten-free option, our Gluten-Free Poppy Seed Cookies recipe has got you covered, ensuring everyone can indulge in these delectable treats. So, prepare to tantalize your taste buds and embark on a memorable baking adventure with our comprehensive guide to Poppy Seed Hungarian-Style Cookies!
Here are our top 3 tried and tested recipes!
HUNGARIAN POPPY SEED COOKIES
Posted for the Zaar World Tour 2006-Hungary. From the "Best of Baking" cookbook. Lemon peel, clove and poppy seed often flavor Eastern European cookies. Poppy seed filling can be found next to the canned pie filling at the supermarket.
Provided by Bayhill
Categories Dessert
Time 1h46m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.
- Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm.
- Heat oven to 350ºF. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart.
- Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.
Nutrition Facts : Calories 34.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 34.4, Carbohydrate 4.7, Fiber 0.1, Sugar 1.4, Protein 0.6
ALMOND POPPY TEA COOKIES
Prize-Winning Recipe 2010! Cream cheese adds the richness to this poppy seed cookie made easier with a sugar cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.
- Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flatten ball with 5 sliced almonds arranged to form a star.
- Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
- In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 9 g, TransFat 1/2 g
HUNGARIAN POPPY SEED FILLING
This is a filling often used for Middle European kolacs (also called kolacky or kolachke)--filled, rolled, baked yeast dough--and sweet rolls.
Provided by Hepzibah
Categories World Cuisine Recipes European Eastern European Czech
Time 1h
Yield 16
Number Of Ingredients 6
Steps:
- Grind the poppy seeds in a mill or coffee grinder.
- Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
- Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
- Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 13.5 g, Cholesterol 21.7 mg, Fat 10 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 49.8 mg, Sugar 12.1 g
Tips:
- For the best results, make sure to use fresh poppy seeds. You can find them in the baking section of most grocery stores. - If you don't have a poppy seed grinder, you can use a food processor or a mortar and pestle to grind them. - To make the cookies extra special, you can add a teaspoon of vanilla extract or a pinch of ground cinnamon to the dough. - If you don't have any lemon zest, you can use orange zest instead. - Be careful not to overmix the dough, as this will make the cookies tough. - Bake the cookies until they are just golden brown around the edges. - Let the cookies cool completely before storing them in an airtight container. ###Conclusion:
These poppy seed Hungarian-style cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are soft and chewy, with a sweet and nutty flavor. The lemon zest adds a refreshing touch, and the powdered sugar coating gives them a delicate finish. Whether you are serving them at a party or enjoying them as a snack, these cookies are sure to be a hit. So next time you are looking for a new cookie recipe to try, give these poppy seed Hungarian-style cookies a try. You won't be disappointed!
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