Poppy Seeds Spirals

Poppy seeds are very popular in central and eastern Europe; They're mostly used in grounded form (sweets, cakes), although whole seeds are used for enriching and decorating breads.

Dough:
60g butter, soft
100g caster sugar
1 egg
185 g flour
vanilla essence

Filing:
50 g walnuts, ground
50 g poppy seeds
90 g (4 tbs) honey, warmed
20 g butter, soft
zest of 1/2 orange

Method:
Make a soft dough, and let it rest
Meanwhile, make the filing; mix all the ingredients and keep it warm.
Roll out the dough to 25 X 35 cm rectangle (glad wrap will help). Spread the filing, and roll as a Swiss roll.Refrigerate until the dough is firm.
Cut the roll into 5mm discs, and place on a baking pan covered with silicon paper.
Bake 10 min at 180-200*C. Dough should stay pale for greater contrast.


Spirale sa makom

Prhko tijesto:
60 gr putera, omeksalog
100 gr secera, sitnog
1 jaje
185 gr brasna
malo vanilinog secera ili esencije

Fil:
50 gr oraha, mljevenih
50 gr maka, mljevenog ili ne – po vasem ukusu
90 gr - (4 kasike) meda, zagrijanog
20 gr putera, omeksalog
1/2 narandze – ribana korica samo

Priprema:
Od sastojaka za tijesto umijesite glatko tijesto i ostavite odmarati ga.
(U medjuvremenu pripremite filing; Pomijesajte sve sastojke i drzite na toplom mjestu)
Razvaljajte tijesto na pravougaonik velicine 25 X 35 cm. U ovome ce vam pomoci upotreba papira ili plasticne folije, ali moze i na klasicni nacin, tj. na brasnu.
Premazite tijesto sa filingom (mnogo lakse ukoliko malo zagrijete), te zarolajte.
Ostavite hladiti, sve dok se tijesto malo ne stegne.
Ohladjeno rezite ostrim nozem ; biskviti bi trebali biti otprilike 4 cm promjera, 5-7 mm debljine. Stavite na pleh i pecite 10-ak minuta na 180 - 200 *C (ne treba da rumene).