thing #58

re thing #58 ... make poppy kuchen... A big YUMMY on this *thing*... and bonus points because I got to do it with mom, AND... I have enough poppy seed in the freezer for another batch...

Poppy Kuchen is one of those things that has been in my family (mom's side) for generations. Yes... generations. It was always on the table when we would visit my grandmother in Minnesota. PK is a very (very) poppy seed-intense pastry... the recipe we use comes from Poland.

If one is to to bake PK, it is best to plan to make a day of it, because the entire process takes about five hours...

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...cooking the poppy seed filling...

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... allowing the dough to rise...

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...working the dough...

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...spreading the first layer of filling...

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...spreading the second layer of filling...

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...closing the pastry...

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...brushing the pastry with butter...

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...topping with crumbles...

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...fresh from the oven...

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...the finished pastry...

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Yum!!!

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Random relevant thoughts...

1. Always share with a friend... a *teeth check* is imperative!
2. Its best to freeze as much of the pastry as possible as quickly as you can... ergo, pacing the movement from plate to hips.
3. My father and my husband have never been big PK fans... which means - MORE for mom and me!!! :-)