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.
This recipe is courtesy of Hashulchan.