Poppy Seed Ravioli Cookies
Submitted by sylvi
Poppy seed ravioli cookies filled with a blended almond-poppy seed-honey filling, folded like tiny ravioli, and brushed with honey after baking. A unique holiday cookie project.
YIELD
4 dozenPREP
2 hrsCOOK
10 minREADY
2 hrsThese are shaped like little pasta ravioli, but they’re sweet, buttery cookies stuffed with a ground poppy seed and almond filling spiked with lemon zest and honey. The filling gets blended in a food processor until the milk is absorbed and you have a thick, nutty paste that holds together when spooned onto the dough.
Rolling the dough into rectangles and cutting it into 3×2 inch pieces, then folding each one over a teaspoon of filling and sealing the edges with a fork, takes some patience. The 2-hour chill is not optional. Warm dough will stick, tear, and refuse to fold neatly.
A brush of honey on the warm cookies right out of the oven gives them a glossy sheen that also acts as glue for the final sprinkle of poppy seeds on top. Work quickly while the cookies are still hot so the honey stays fluid enough to brush evenly.
Chef Tips
- Dip the fork in flour between each cookie when pressing the edges; otherwise the dough sticks to the tines and pulls apart
- Roll the dough on a well-floured surface and keep it thin. Thick dough won’t fold cleanly and the cookies bake unevenly
- Don’t overfill. One teaspoon per cookie is enough. Too much filling bursts through the seams during baking
- Work with one quarter of the dough at a time, keeping the rest refrigerated
Variations
- Walnut filling: Replace the almonds with walnuts for a slightly more bitter, earthier filling
- Orange poppy seed: Swap lemon zest and juice for orange zest and juice for a warmer citrus note
- Cream cheese dough: Substitute 4 ounces cream cheese for the shortening for a tangier, more tender cookie
Ingredients
Directions
*if using self-rising flour omit baking soda and salt and decrease flour to 2⅓ cups.
Mix sugar, shortening, margarine, eggs and vanilla.
Stir in flour, baking soda and salt.
Divide dough into 4 equal parts.
Cover and refrigerate 2 hours.
Place ½ cup poppy seed, the almonds, milk, 2 tablespoons honey, the lemon peel and lemon juice in blender or food processor.
Cover and blend, or process, until liquid is absorbed.
Heat oven to 400℉ (200℃).
Roll one part of dough into rectangle, 12 x 8 inches, on lightly floured surface.
Cut dough into 12 rectangles, each 3 x 2 inches.
Place 1 teaspoon poppy seed mixture on one end of each rectangle.
Using metal spatula or knife dipped into flour, carefully fold dough over filling.
Pinch edges to seal.
Press edges with fork dipped into flour.
Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until cookies are light brown.
Brush warm cookies with honey.
Sprinkle with poppy seed.
Remove to rack to cool.
Repeat with remaining dough.
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