A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More by George Greenstein

Author:George Greenstein [Greenstein, George]
Language: eng
Format: epub
Tags: cookbooks, Judaism
ISBN: 9781607746744
Publisher: Potter/TenSpeed/Harmony
Published: 2015-08-18T04:00:00+00:00

Mohn (Poppy-Seed) Strip

Some years ago, a young woman came into the bakery, pointed to several trays on the counter that contained long poppy-seed strips, and asked, “Isn’t there another name for these?” I told her they were called mohn strips. “Mohn,” she repeated; “that’s it!” Then she burst into tears. Between sobs, she managed to blurt out, “Mohn. That’s what my mother called it. She was Polish. She made it when I was a little girl and seeing it now reminds me of my mama.”

1 (18-ounce / 500-gram) portion Babka Dough

1 ½ cups (16.5 ounces / 470 grams) Poppy Butter (Mohn) Filling, or more to taste, at room temperature

1 egg

1 tablespoon water

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