Nut-poppy filling

1 serving


Prepare the extract dough. To do this, sift flour into a bowl, drive in an egg, add salt, water, grow baking oil and mix the not very cool dough until it stops sticking to the hands. Then roll it into a ball, cover it with a warm towel and let it stand for half an hour. At this time, prepare the fillings: grind walnuts or almonds in a mortar or pass through a meat grinder, add powdered sugar and vanillin and mix until smooth. The poppy is well washed in a mortar into gruel, put in a saucepan, pour with milk and, stirring, cook for five to eight minutes. Then pour in the grated crumbs, vanillin, sugar, drive in the egg and mix thoroughly to make a smooth mass.