Crispy poppy seed rolls

First, make the poppy seed filling: put milk and sugar in a saucepan and let it boil. Remove from heat, add poppy seeds and lemon zest, mix well and set aside to cool.

Sift flour and baking powder into a deep bowl, add powdered sugar and cold butter cut into smaller pieces, then rub it with flour until a fine, crumbly texture is obtained. Add the egg, zest and juice of half a lemon and slowly add the milk until a slightly firm dough is obtained (I used all the milk). Knead the dough for about two minutes until it becomes smooth and starts to separate from your hand. Divide the dough into three equal parts, form a ball from each and then separate the ball and form a circle with a diameter of about 15 cm (this will significantly help with later development after cooling). Wrap the dough in plastic foil and let it cool for an hour.

Lightly sprinkle the work surface with flour and carefully roll out the dough, making sure that it does not stick. Roll out the dough to a diameter of 37-38 cm and very thin, about 1-2 mm thick. Cover the dough with one third of the poppy seeds, but leave about one cm from the edge without the filling. Cut the dough into 16 equal parts (best with a pizza cutter).

Carefully twist the rolls …..

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