Poppy Seed Squares

Denise says:

This is the perfect Purim seudah or Purim celebration dessert.  I like to make it parev, hence the use of almond milk and non-dairy cream cheese but you can make it ‘dairy’ if you prefer.  This recipe is quite straightforward to make and cuts up into squares when cool.  And…… of course do supply toothpicks in case the poppy seeds decide to stick into your teeth!
  • Preparation Time: 30 minutes
  • Cooking Time: 45 minutes
  • Serves: 12

Ingredients:

  • For the poppy seed filling:
  • 150g poppy seeds
  • 250ml almond milk
  • 40g non-dairy margarine
  • 60g honey
  • 1 teaspoon ground cinnamon
  • 25g semolina or plain flour
  • 1 large egg
  • Zest of half a lemon
 
  • For the streusel:
  • 150g plain flour
  • 50g caster sugar
  • pinch of salt
  • 100g non-dairy margarine – cut into small pieces
  • 1 teaspoon. vanilla extract
  • For the dough:
  • 100g non dairy ‘cream cheese’
  • 50ml almond milk
  • 50ml vegetable oil
  • 25g sugar
  • 200g plain flour
  • 1/2 tablespoon baking powder

Method

  1. Combine the poppy seeds, milk, margarine, honey, and cinnamon to a large pan and heat up while stirring constantly. As soon as the mixture starts boiling, add the semolina and mix in. Reduce the heat and simmer for 2-3 minutes until the mixture thickens. Leave to cool for 1 hour then add the egg, lemon zest and mix in well.
  2. Preheat the oven to 200°C. Line a shallow baking tin 23cm x 23cm with parchment paper. For the streusel put the flour, sugar, salt, margarine and vanilla extract into the food processor and pulse to produce streusel crumbs. Set aside.
  3. For the dough add ‘cream cheese’, almond milk, oil, and sugar to the food processor and mix until combined. Add the flour with baking powder and mix again until just combined. The dough will be quite sticky but that is fine.
  4. Transfer to the prepared tin and spread evenly in one layer. Pour the poppy seed filling on top and smooth out evenly over the pastry base.
  5. Sprinkle with the streusel.
  6. Bake for 40-45 minutes until the streusel is golden. Take out of the oven and let cool down completely. Cut into squares when cool.
 
Tagged in: Almond Milk, Ashkenazi, Cinnamon, dessert, European, Honey, Margarine, Plain Flour, Poppy Seeds, Purim, seudah, Tea