Shortcrust pastry is one of the easiest doughs to prepare. It serves as a neutral base for both savory and sweet baked goods, and it can be filled with any flavor you like. As Purim approaches, it becomes the star of the kitchen.
Shortcrust pastry is made of just a few ingredients: Flour, liquids (eggs, water, milk, or substitutes), and fat (butter or margarine and oil). The types of fat and liquid determine the texture of the dough, its level of flakiness, and its overall quality. Depending on how it is used, the dough changes form and purpose, making it suitable for a wide variety of crisp cookies, filled cookies such as hamantaschen, and more. In honor of Purim, I am offering here a crisp poppy seed cake that you won’t be able to stop eating until it’s gone.
If you don’t have the time or the desire to prepare the dough yourself, you are welcome to visit your nearest grocery store and purchase ready-made shortcrust pastry, rolled out, coiled, and wrapped in plastic wrap. You can even buy pre-cut pastry squares ready for use, which can be filled and sealed into rectangular or triangular pastries.
Crisp Poppy Seed Cake
Difficulty level: Easy / Medium
Preparation time: About one hour
Dish type: Dairy / Parve
Ingredients (for a 30×23 cm pan lined with baking paper):
For the dough:
100 g butter or margarine
1/4 cup sugar or powdered sugar
1 packet vanilla sugar
1 egg yolk
2–3 tablespoons sour cream or soy-based dessert
1.5 cups sifted flour
1 level teaspoon baking powder
For the filling:
1 cup freshly ground poppy seeds
3/4 cup milk or water
1/2 cup sugar or powdered sugar
1 tablespoon grated lemon zest
75 g melted butter or margarine
1/2–3/4 cup biscuit or cookie crumbs (according to filling consistency)
3 tablespoons light raisins
3 tablespoons chopped walnuts or pecans
1 teaspoon vanilla extract
1 teaspoon rum (or brandy)
1 egg
For sprinkling:
1/4 cup powdered sugar
Preparation method:
Place the butter, sugar or powdered sugar, and vanilla sugar in the bowl of a mixer fitted with a paddle attachment. Add the egg yolk and sour cream, and mix until a uniform mixture forms. Add the flour and baking powder and mix briefly to form large, moist crumbs.
Divide the dough mixture in half. Transfer one half to the baking pan lined with baking paper and press it down firmly. Leave the remaining half as crumbs and chill in the refrigerator.
To prepare the filling: Place the poppy seeds, milk, sugar, lemon zest, and butter in a saucepan. Bring to a boil while stirring until a smooth mixture forms.
Remove from the heat, cool slightly, and add the cookie crumbs, raisins, nuts, vanilla extract, rum, and egg. Mix well and let cool.
Assembling the cake: Spread the poppy seed filling evenly over the dough in the pan, then sprinkle the chilled dough crumbs evenly on top.
Bake in a preheated oven at 170–180°C for 35–40 minutes, until golden.
Let cool and sprinkle with powdered sugar.
Tips for Working with Shortcrust Pastry
It is advisable not to overwork the dough. The heat of your hands melts the fat, creating the feeling that more flour is needed. When additional flour is added, the dough becomes too firm. Shortcrust pastry can be frozen. Wrap it in plastic wrap and thaw slowly in the refrigerator before use. Poppy seeds oxidize and spoil easily, so it is best to buy fresh poppy seeds and grind them close to the time of use. Whole poppy seeds can be stored in the freezer and ground as needed.