Makowe Paluszki Poppy Seed Sticks

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

2. Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.

3. In a separate bowl, lightly beat the egg yolk and then add the sour cream. Mix until smooth and well combined.

4. Gradually pour the egg yolk and sour cream mixture into the flour and butter mixture. Using a wooden spoon or spatula, mix until the dough comes together. It should be soft but not sticky. If needed, add a little more flour.

5. Divide the dough into two equal portions. Shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

6. In a small saucepan, combine the poppy seeds and milk. Bring to a gentle simmer over low heat and cook for about 10 minutes. Remove from heat and let the mixture cool slightly.

7. Transfer the poppy seed mixture to a food processor. Add honey and vanilla extract. Pulse until a thick paste forms. Set aside.

8. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

9. Roll out one portion of the dough on a lightly floured surface into a rectangle about 1/4 inch thick. Spread a layer of the poppy seed paste evenly over the dough.

10. Carefully roll up the dough, jelly-roll style, starting from one of the longer edges. Slice the roll into sticks about 1 inch long.

11. Place the poppy seed sticks on the prepared baking sheet, spacing them apart. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

12. Allow the Makowe Paluszki to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

13. Once cooled, dust the poppy seed sticks with powdered sugar for a sweet finish.