Brisane poppy seed and coconut corners

Ingredients for 1 servings:

• 125 g butter
• 2 egg yolks
• 200 g flour
• 50 g sugar
• ½ pack of baking powder
• 1 jar jam or preserves
• 150 g poppy seeds
• 50 g almond(s), ground
• 50 g desiccated coconut
• 3 tbsp semolina
• 100 g sugar
• 1 pinch of cinnamon
• Salt
• 400 ml water
• 2 egg whites
• 100 g sugar
• 100 g desiccated coconut
• pinch(s) of salt

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Cookies with poppy seeds and coconut

Sift the flour onto a work surface. Make a well, sprinkle sugar into it, and add the egg yolk. Place the butter in flakes on top. Quickly knead the dough ingredients with floured hands until smooth. Wrap in foil and let rest in the refrigerator for one hour. Boil water, add the poppy seeds, 2-3 tablespoons of semolina, sugar, cinnamon, and salt, and bring to a boil again. Mix in the almonds and desiccated coconut. The filling shouldn’t be too firm; if it’s too firm, add water; if it’s too runny, add a little semolina. Chill. Spread the dough thinly on a baking sheet lined with baking paper and spread it thinly with jam. I used various leftover jams. Spread the poppy seed filling thinly on top. Beat the egg whites with the salt until stiff, then add the sugar and continue stirring. Fold in the desiccated coconut and spread it over the poppy seed filling. Bake in a preheated oven at 160°C for 40-50 minutes. Cut into wedges while still hot and let cool on a wire rack.