Poppy seed strudel cookies

Ingredients for 50 servings:

• 550 g flour
• ½ tsp baking powder
• 1 pinch of salt
• 1 egg(s)
• 275 g butter, soft
• 200 g powdered sugar
• 100 g walnuts, chopped
• 35 g candied orange peel
• 5 tbsp rum
• 1 egg yolk
• 50 g almond(s) (flakes)
• 250 g poppy seeds – baking

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cream the butter until fluffy, then stir in the egg and then 150g of icing sugar. Beat everything well until fluffy. Stir in the flour, baking powder and salt. Halve the dough, flatten and chill. Mix the walnuts with the candied orange peel, rum and poppy seed mixture. Roll out one half of the dough into a rectangle (approx. 35 x 15 cm) and spread half of the poppy seed mixture on it (leaving a 2cm wide edge). Roll up each long side of the dough to the middle (i.e. from both sides so that the rolled up pieces meet in the middle, I hope this is explained somehow understandably). Fill and roll out the other half of the dough in the same way. Brush both rolls of dough with egg yolk, cover with flaked almonds and cut into 1cm thick slices. Bake in a preheated oven at 180°C for approx. 18-20 minutes. Sprinkle with the remaining icing sugar. The dough can easily be made the day before. I refrigerated the rolled dough pieces again before baking. You can certainly bake them right away, though. I always grind the candied orange peel, as many people don’t like the pieces in baked goods.