Poppyseed Swirl Cookies
Swirl cookies with poppyseed and rum filling
Ingredients
For the dough:
- 10 tbsp butter, room temperature
- 1/3 cup sugar
- 2 cups all purpose flour
- 4 oz sour cream
- 1 egg yolk
- 1 tsp baking powder
- 1 tsp Vanilla extract
- 1/2 tsp Rum extract
- 1/4 tsp salt
- Egg yolk and Crystal Sugar for rolling the roll in
Poppyseed filling:
- 200 grams poppyseeds
- 3/4 cup sugar
- 2 bags Vanilla sugar (I get it on Amazon Dr.Oetker brand)
- 1/4-1/3 cup very hot milk
- 1 tsp Rum Extract
Instructions
- Mix the butter with the sugar until light and fluffy then add the egg yolk and the sour cream and the extracts. Mix for about 30 seconds before adding the flour, salt, and the baking powder. Mix well for about a minute or two.Blend the poppyseeds in a blender or food processor for about a minute or so then mix it with the sugars and rum extract. Pour 1/4 cup milk to it and mix well. You want to wet it enough so it is spreadable but it in no way should be runny. If it doesn't seem enough, add 1 tablespoon of milk more, one at a time until it is the right consistency. One thing that comes to my mind right now to compare it to is wall mudding paste. Weird, I know. Roll the dough into about 1/4" thick rectangle and then spread the filling on top in the same thickness leaving just about an inch free along one long side. Carefully and tightly roll the dough with the filling into a log, finishing it on the side that didn't have filling all the way to the end. Try to shape it in a nice and even log and then transfer it to fridge for a minimum of 30 minutes to harden a little before cutting.Preheat the oven to 350 degrees.Once the log has hardened enough, take it out of the fridge and beat one egg yolk then brush it all over the log and roll it into the sugar. Cut the log into 1/2' thick slices and carefully arrange them on parchment lined baking sheet.Bake the cookies for 15-20 minutes until they are starting to brown lightly. Let them cool completely before serving, they are best after they had about a day or two to rest. I store them in an airtight box for up to 10 days.