Almond Poppy Seed Kuchen

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 4 cups milk
• 1 1/3 cups granulated sugar
• 1 cup cream of wheat
• 1 tablespoon cream of wheat
• 1/2 cup unsalted butter
• 1 tablespoon unsalted butter
• 7 1/4 ounces almond paste
• 2 eggs
• 1 tablespoon honey
• 1 teaspoon cinnamon
• 2 1/2 cups poppy seeds
• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 cup unsalted butter
• 1 tablespoon unsalted butter
• 1 egg yolk, beaten
• apricot jam or preserves

Recipe

• 1 for the dough, put flour in a bowl, make a well in center. add 1/2 cup sugar and 1 egg and vanilla. cut up 1/2 cup plus 1 tbsp butter and place around edges of well. start from the middle and knead the dough together until smooth. place in refrigerator 30 minutes.
• 2 bring milk, sugar, butter, almond paste, eggs honey and cinnamon to a boil over medium heat, stirring continuously.
• 3 add cream of wheat and cook until done, about 5-7 minutes. stir often remove from heat, stir in poppyseed, mix well. set aside.
• 4 roll out 3/4 of the dough to fit 9x13-inch pan, or two smaller ones. put dough in pan, smoothly up the sides. prick lightly with a fork.
• 5 bake 10-15 minutes in a 350 degree oven, until done, but not brown. remove from oven, add poppyseed mixture.
• 6 roll out rest of dough, cut into strips to make a lattice on top of the poppyseed mixture.
• 7 brush lattice with beaten egg yolk, return to oven for 20 minutes, no more. remove from oven and brush lattice with warmed apricot jam or preserves.