Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Dates | 1 date (24g) medjool | 66 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 c Flour
- 1/2 c Ground almonds
- 1 1/2 ts Baking powder
- 1/4 ts Salt
- 1/2 c Sugar
- 1 c Butter
- 1 Egg
- 1 tb Lemon juice
- 1 ts Grated lemon peel
- 2 tb Water
- POPPY SEED FILLING
- 1 c Poppy seed
- 1/2 c Milk
- 1/4 c Honey
- 1/3 c Chopped dates
- 1/3 c Chopped nuts
- 1 ds Cinnamon
- =
Directions
Mix the first five ingredients and the lemon peel; cut in the butter until
mixture is crumbly. Combine the egg, lemon juice and water to add to the
flour mixture. Knead lightly into a ball; divide into 8 parts. Roll out
each part on a floured board until it is 1/4 inch thick, then cut into 4
inch square. Spoon about 1 teaspoon Poppy Seed Filling into the center of
each square. Bring two ends together to form a cylinder. Pinch together
to seal. Place on a greased baking sheet and brush with milk. Bake at
350 F for 15-20 minutes.
FILLING: Combine all ingredients in a saucepan; cook over low heat until
thick, stirring often. Cool and it's ready to use.
NOTE: Any cooked fruit or jam may be used instead of Poppy Seed Filling.