Tebirkes Danish Poppy Seed Pastry

🧂 Ingredients

• 150 g Marzipan
• 125 g Salted Butter

  softened
• 3 tbsp White Sugar
• 1 Egg

  beaten
• 2/3 cup Poppy Seeds
• 25 g Yeast
• 2/3 cup Lukewarm Water
• 1 Egg

  lightly beaten
• 1/2 tsp Kosher Salt
• 1 tbsp White Sugar
• 2 1/2 cups All Purpose Flour
• 300 g Unsalted Butter

  cold, cut into thin slices

Instructions

• 1 In a large measuring cup add the warm water, yeast, egg, salt and sugar. Mix to
  combine. Stir in the flour, then knead on a floured surface until smooth and
  elastic. Place the dough in a bowl and cover in plastic wrap and refrigerate for
  1 hour.
• 2 Roll out the dough on a floured surface into an 18 inch square. Arrange a square
  of the butter slices in the centre at a 45 degree angle to the corners of the
  dough so it forms a diamond inside the square. Fold the dough corners over the
  butter to encase it fully and seal. Roll out the dough into a rectangle.
• 3 Take a shorter side and fold 1/3 of the rectangle over towards the centre. Do
  the same with the opposite side. You will now have a pile of 3 layers, as you
  would with a business letter. Wrap in plastic wrap and refrigerate for 1 hour.
• 4 Repeat this rolling and folding procedure 2 times, letting the dough rest for 15
  minutes between each folding session in the fridge.
• 5 For the filling, mix the marzipan, butter and sugar into a smooth paste and set
  aside at room temperature.
• 6 Roll out the dough on a floured surface to 22×14 inches, then cut it in half
  lengthwise. Spread half the filling evenly, lengthwise, down the centre of the
  dough rectangle. Fold the plain sides of the dough over the filling. Repeat with
  the other dough rectangle and the rest of the filling. Push the seams of both
  parcels gently together and turn them over so they are seam side down.
• 7 Brush with the egg and dredge in poppy seeds. Cut across into 2 inch slices and
  place on baking sheets lined with parchment. Cover with tea towels and let rise
  in the fridge for 30 minutes.
• 8 Preheat oven to 425 F. Bake for 5 minutes, then reduce the oven temperature to
  400 F and bake for an additional 15 minutes.

Nutrition Info