Photo by Daniel Lila and styling by Tami Segal
Photo by Daniel Lila and styling by Tami Segal

Poppy Seed and Pear Pressburger

A pressburger is similar to a croissant. Like the German Jews who lived in Jerusalem, it has a thick accent and gentle tone of bitterness.

Ingredients for Pressburger

For the dough:

  • 1/4 cup (60 ml) milk
  • nearly 1 ounce (25 grams) fresh yeast
  • 9 ounces (250 grams) butter soft
  • 1/3 cup (70 grams) Sugar
  • 2 tablespoons (30 ml) water
  • 2 eggs
  • 4 cups less one tablespoon (550 grams) flour
  • pinch of Salt

For the filling:

  • 1 cup less 2 tablespoons (200 ml) milk
  • 1 stick/bean of vanilla scraped
  • zest from 1/2 orange
  • 1/2 cup + 1 heaping tablespoon (120 grams) Sugar
  • 5 ounces (140 grams) ground poppy seed
  • 2 pears peeled, cored, and cut into small cubes
  • 2 ounces (60 grams) petit beurre biscuits finely ground
  • 1/4 cup (30 grams) almond powder
  • 1 tablespoon (20 grams) honey

For the egg wash:

  • 1 egg white + 1 egg beaten


Preparing the dough:

  • 1. Add all the ingredients to the bowl of a mixer fitted with a flat beater and mix until the dough is set. Cover and refrigerate for 4 hours or overnight.

Preparing the filling:

  • 2. Place the milk, vanilla, orange zest and sugar in a saucepan and bring to a boil. Add the poppy seed and cook for 5 minutes while stirring. Remove from the heat, add the pears and the remaining ingredients and stir. Allow the filling to cool down entirely.

  • 3. Roll out the dough on a floured work surface, flatten into a sheet that is a little more than 1½ inches/ about 4cm thick and carve out circles 3 inches/8cm in diameter. Stretch each circle into an oval shape, place some filling on the half closest to you and roll into a cylinder. Pinch the edges together, make a crescent shape out of the cylinder and place on a baking pan.

  • 4. Brush the crescents with the egg white and let them dry for around 15 minutes. Then brush them with the beaten egg and wait another 10 minutes.

Assembly the pressburger:

  • 5. Preheat the oven to 350F/180°C and line a baking pan with parchment paper.

  • 6. Bake for 20 minutes until the crusts are golden brown. The pastries can be kept in an airtight container at room temperature for up to 3 days.

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This recipe is courtesy of Hashulchan.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.