Poppy seed and walnut slice

This was created by combining two recipes. The pastry recipe is my go-to recipe as it is foolproof (am not good working with pastry :( . Anyway, I've regularly used it to work with any filling that I have in mind, in this case poppy seed.

Poppy seed and walnut slice

For the pastry (recipe from here )

100 g butter, softened
85 g caster sugar - reduced and mixed in vanilla sugar
1 large egg
175 g plain flour
0.5 tsp baking powder
a pinch of salt

Method

First, prepare the pastry. Cream butter and sugar. Mix the dry ingredients, then mix into the butter mixture together with egg. You should chill this for at least 30 minutes wrapped in cling film. However, I prepared this and set in fridge for overnight. Just leave the dough out in room temp. about 30-45 mins. before using it.

For the poppy seed filling

from here

250 grams ground poppy seeds (added ground walnut since i didn't have enough)
120 ml milk
50 grams superfine sugar
60 grams raisins
1 tsp grated lemon zest
1 tbsp rum
5 tbsp honey (used only 25g , the rest compensate with apricot jam)

In a nut/spice or coffee grinder, finely grind poppy seeds.

Using a small saucepan, add the milk with the sugar. Bring to a boil and add the poppy seeds and raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest, rum, and honey. Allow filling to cool for 10 minutes before using.

To assemble

1) Pre-heat oven at 180°c. Grease baking tin (20x18cm) and set aside.

2) Divide pastry in to two (top and bottom layers) . Roll out each portion of pastry to fit baking tin. For first layer, press the pastry onto the base and sides of a buttered baking tin.

3) Next spread apricot jam evenly before putting the poppy seed filling onto pastry and finish off with another layer of pastry on top.

4) Bake for about 25 minutes or until golden brown.