Mohnkrapfen

In Germany the pies are called MOHNKRAPFEN and are mainly eaten over the long Christmas and sometimes Easter holidays.

Ingredients

Dough

• 1 kg white flour (wheat).
• 0.5 litres milk,
• Salt
• 2 eggs.

Filling

• Approximately 30 % crushed poppy seeds.
• Approximately 65 % cooked and minced chestnut kernels.
• Add milk to suit filling consistency.
• Sweeten with sugar or honey to desired level.

Please note: most housewives cook this without recipe and use their discretion.

Method

1. Cut the dough into two equal pieces. Roll first piece of dough thinly, into a rectangle. 
2. Like making ravioli, place spoonful's filling in rows at intervals starting approximately 1 cm from the edge.
3. Beat an egg and using a brush, paint the egg around the filling.
4. Roll out the other piece of dough and gently lay it over the first piece, pressing down in between the filling to seal. Using a fluted pastry wheel (or just a sharp knife) cut each square.
5. Fry the finished squares in a large pan containing suitably hot vegetable oil, until golden brown.