Chocolate Poppyseed Pastries

Chocolate Poppyseed Pastries

Cream Cheese Pastry Dough:
1 cup unsalted butter, softened
1/4 cup sugar
2 1/2 cups all-purpose flour
4 oz. cream cheese, softened
1 egg yolk
1/2 tsp. baking powder.

Beat butter, cream cheese and sugar until well mixed. Add egg yolk and beat well. Gradually beat in 2½ cups flour and baking powder until smooth dough forms. Add extra flour if necessary until dough is no longer sticky. Cover and chill for 1 hour.

Filling:
1 cup poppy seeds
3/4 cup milk
1/3 cup sugar
3 tbsp. butter
2 tbsp. cocoa powder
1 tsp. cinnamon
1 square semisweet chocolate
1 tsp. vanilla

Combine poppy seeds, milk, sugar, butter, cocoa and cinnamon in saucepan. Cook over medium heat, stirring constantly, for 10 minutes. Remove from heat. Stir in chocolate and vanilla until smooth. Cool and set aside.

Egg Glaze:
1 large egg
1 tbsp. water

Beat egg and water until well mixed.
Preheat oven to 350F. Lightly grease baking sheets.
On floured surface, roll pastry dough to 1/3–inch thickness. cut into 3–inch squares. Reroll trimmings and cut more squares. Place 2 tsp. filling in center of each square. Brush glazeonto pastry around filling. Fold opposite corner over center, forming triangle, and press to seal. Place on baking sheets 1 inch apart. Bake 20 minutes or until golden brown. Cool on wire racks.