- lemon, peel - 1 piece
- sugar powder - 1 glass
- flour - 2 1/4 Cups
- salt - 1/4 teaspoons
- large egg yolk - 2 pieces
- butter of room temperature - 240 Grams
- large egg - 1 piece (glaze)
- milk - 1 Glass (filling)
- sugar - 1/2 cup (filling)
- orange, peel - 1/2 Pieces (stuffing)
- poppy - 1 Glass (filling)
- raisins - 1/3 Glass (stuffing)
- lemon, juice - 1/2 Pieces (stuffing)
- cognac - 1/2 Art. spoons (filling)
- orange liqueur - 1/2 st. spoons (filling)
- butter - 1/2 Art. spoons (filling)
- vanilla extract - 1/2 st. spoons (filling)
1. Prepare the dough. Mix lemon zest, sugar powder, flour and salt in a bowl of a food processor. Add chopped butter and egg yolks, stir. Wrap the dough in a plastic wrap and put in the refrigerator for an hour or overnight. Prepare the filling. Peel the poppy in a coffee grinder. Heat the milk, sugar, orange peel, ground poppy and raisins in a small saucepan over medium heat. Cook until the mixture thickens, about 15 minutes. Add lemon juice, cognac, orange liqueur and butter, cook for 2 minutes. Finally, add the vanilla extract and mix. Remove from heat and cool in the refrigerator. 2. Fix the two trays of parchment paper. Roll out the dough 6 mm thick and, using molds, cut the circles. 3. Put a 1/2 teaspoon of the filling into the center of each circle and connect the sides to form a triangle. Put the cookies on baking sheets and grease with beaten egg. 4. Put the trays in the refrigerator for 20-30 minutes - this will help the liver to keep its shape when baking. Meanwhile, preheat the oven to 175 degrees. Bake the cookies until golden brown for 10 to 15 minutes. Let it cool for about 5 minutes.
Servings: 6-8