Summary

Ingredients

For the dough:

• 125 g butter
• 2 egg yolks
• 200 g flour
• 50 grams sugar
• 0.5 ½ pack baking powder

For the filling: 1

• 1 jar jam or jam

For the filling: 2

• 150 g poppy seeds
• 50 g almond (s), round
• 50 g desiccated coconut
• 3 tablespoon semolina
• 100 g suar
• 1 pinch (s) cinnamon
• salt
• 400 ml water

For the filling: 3

• 2 egg whites
• 100 g suar
• 100 g desiccated coconut
• Pinch salt

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Instructions

1. Sift the flour onto a work surface. Make a well, sprinkle sugar in this well and add the egg yolks. Put the butter in flakes on top. Quickly work the dough ingredients into a smooth dough with floured hands. Wrap in foil and let rest in the refrigerator for an hour.
2. Bring the water to the boil, add the poppy seeds, 2-3 tablespoons of semolina, sugar, cinnamon and salt and bring to the boil again. Mix in the almonds and desiccated coconut. The filling shouldn`t be too firm, if too firm, add water, if too runny add a little semolina. Refrigerate.
3. Spread the dough thinly on a baking sheet lined with baking paper, spread thinly with jam. I took various jam leftovers.
4. Spread a thin layer of the poppy seed filling.
5. Beat the egg whites with the salt until stiff, drizzle in the sugar and keep stirring. Fold in the desiccated coconut and spread over the poppy seed filling.
6. Bake in a preheated oven at 160 ° C for 40 - 50 minutes.
7. Cut into corners while still hot and allow to cool on wire rack.