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