Poppy Corners

For the poppy seed wedges, soak raisins in rum in a bowl. Put the curd in a sieve and let it drain in the refrigerator for about 1 hour.

Mix the flour with the salt, add the cold butter and cut it as small as possible with a knife. Mix the cold curd cheese with it.

Quickly knead a dough with cold hands, form into a ball, wrap in plastic wrap and put in the freezer for 40 minutes.

Mix the ingredients for the filling. Preheat the oven to 180 °C top and bottom heat. Roll out the dough on a floured work surface to a thickness of 3 mm and cut 8 squares.

Place ¼ of the filling on each square and fold together. Press edges firmly and bake in oven for 20-30 minutes. Sprinkle the poppy seed wedges with powdered sugar and enjoy while still warm.

Preparation Tip:

The curd dough very quickly becomes too soft to shape, so work as quickly as possible and with cold ingredients. Of course, the poppy seed corners still taste when they are cold

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