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1
Dissolve yeast in water then add sugar, cardamom, egg and milk.
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2
Stir in flour to make a soft dough (add extra flour if too soft).
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3
Roll out on a floured board to a 14 inch square.
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4
Spread one half of the butter over center third of dough.
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5
Fold one side over butter, then fold other side over first side, making three layers.
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6
Give dough a quarter turn and roll out to a 14 inch square again.
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7
Spread remaining butter over center and fold once more as directed above.
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8
Chill 1 hour.
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9
Turn, roll, fold and turn dough three times and again chill 1 hour.
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10
Roll dough to an 1/8 inch thickness and cut into 4 inch squares.
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11
Put 1 tbsp (15 ml) filling in center of pastry, fold in half and seal edges.
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12
Cut 3 or 4 diagonal slashes across the top of each pastry.
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13
Chill 2 hours.
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14
Bake in 350 degree (175 C.) oven 15 minutes or until golden brown.
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15
Add poppy seeds to milk and bring to a boil.
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16
Remove from heat and let stand for 1 hour.
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17
Drain and combine poppy seeds with remaining ingredients.
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18
Combine all ingredients and cook, stirring until slightly thickened.
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19
Cool.
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20
Combine all ingredients and mix well.
