Poppy Seed Bars

Photo & Styling by Naomi Abliovitz
Yield: 16 bars
Prep Time: 40 minutes

Ingredients:

• 1 package Maadanot Frozen Rolled Pastry Dough for Sweet Pastries

Topping:

• 1/2 cup flour
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/4 teaspoon vanilla extract
• 2 ounces Tnuva Butter, softened

Filling:

• 2 ounces Tnuva Butter
• 1 cup milk
• 1/2 cup sugar
• 1/4 cup honey
• 1/4 teaspoon salt
• Zest from 1 lemon
• 1 1/2 cups ground poppy seeds
• 2 eggs

Instructions

1. Preheat oven to 350°F. Grease a rectangular 12″x16″ baking pan.
2. In a large bowl, combine the flour, salt, sugar and vanilla and mix well. Add the softened butter and knead with your fingers until you have the consistency of crumbs. Set aside.
3. Line the pan with the thawed pastry dough, leaving the edges high. Pierce all around with a fork. Bake until golden, about 12 minutes.
4. Meanwhile, put the butter, milk, sugar, honey and salt into a saucepan. Bring to a gentle boil and cook until the sugar dissolves and the mixture is smooth. Remove from the flame and add the lemon zest and the poppy seeds and stir until smooth and there are no lumps.
5. Pour the mixture on top of the baked crust. Sprinkle topping on top. Bake for about 40 minutes, or until the topping is browned. Let cool. Slice and serve.