Cake for Shabbat – Poppyseed leaves

These exquisite pastries are surprisingly easy to prepare. Although the dough contains yeast, there is no need to wait for it to proof. The poppyseed filling is also incredibly simple, requiring no cooking; merely mix all the ingredients together. The recipe yields four small leaves or two larger ones. If shaping the dough is not your thing, simply spread the filling across the dough and roll it into a simple roll.

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Ingredients:

For the Dough

3.5 cups flour (500g/1.1lb)

1 cup cold butter (230g/0.5lb)

1/2 teaspoon salt

1/2 teaspoon sugar

Zest from one orange/lemon

1/2 cup orange juice/milk/water

1 egg

1 teaspoon vanilla extract

For the Filling:

300g/0.66lb ground poppy seeds

1 cup finely chopped walnuts

1.5 cups strawberry/apricot jelly

For Brushing:

1 egg yolk with a few drops of water/milk

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Instructions:

In a mixer bowl, combine flour, yeast, salt, and sugar. Add the remaining ingredients and mix using the dough hook. Continue mixing until the dough separates from the bowl, approximately 2-3 minutes.

Flatten the dough into a pita shape, cover it in plastic wrap, and refrigerate for 30 minutes.

Mix all the filling ingredients together and set aside.

Preheat the oven to 340°F or 170°C.

Line a cookie pan with parchment paper.

Divide the dough into four equal pieces. Flour the surface and roll the dough into a thin oval shape. Place a quarter of the filling at the center of the dough lengthwise. Fold one side of the dough (lengthwise) over the filling, then fold the opposite side on top of it like an envelope.

Now fold the corners the same way. The corners are narrower, so you will get a pointy edges making it look like a leaf (see photo).

Pinch the seam of the dough, all along, to seal and prevent the filling from leaking. Transfer the pastry to the pan, seam-side down, and adjust the shape as needed. Make sure to leave space between the pastries to rise.

Mix the egg yolk with a few drops of water or milk to achieve a consistency that will be easy to brush. Brush the pastries from all sides and let the egg yolk dry for 10-20 minutes, then brush again.

Using a skewer, draw leaf veins on each pastry and poke holes at each “vein junction” to allow steam to escape.

Bake in the lower third of the oven without convection for approximately 30 minutes, or until the pastries are golden brown.

Optionally, brush the hot pastries with maple syrup for a glossy shine.

Cool.

Store at room temperature for one to two days. The pastries can also be frozen for up to a month.

Enjoy 😋

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This cake is in memory of the Bibas family members who were abducted and murdered in Gaza by the hands of Hamas.

The Bibas family was kidnapped from their house in Kibutz Nir Oz, Israel, on October 7th, 2023, by Hamas terrorists. The dad, Yarden (34) was kidnapped separately, and the mom, Shiri (32) was kidnapped with their red head kids Ariel (4) and Kfir, only 9 months old, making him the youngest hostage in Gaza.

Yarden returned to Israel a few weeks ago as part of a deal between Israel and Hamas. Two weeks later the bodies of Shiri and the kids returned. They were murdered in cold blood.

Yesterday their remains were buried in a single casket, together again.

RIP Shiri, Ariel, and Kfir Bibas

If you want to read more try this link:

https://www.timesofisrael.com/with-orange-balloons…/amp

I did not know the family. This is only my way of keeping their memory alive. All the information was taken from Israeli news sites. I apologize in advance if there are any inaccuracies. Feel free to correct me or add anything in their memory if you knew them. I did not know the family. This is only my way of keeping their memory alive. All the information was taken from Israeli news sites. I apologize in advance if there are any inaccuracies. Feel free to correct me or add anything in their memory if you knew them.