- 3 egg whites
- 1/2 cup white sugar
- 1 tsp. vanilla
- 3 cups ground poppy seed
- 1 egg
- Grated rind of 1 lemon
Beat the egg whites until stiff, like a meringue. Gradually add the sugar into the meringue.
In another bowl, stir in the prepared ground poppy seed with the vanilla and the grated lemon rind.
Fold this mixture into the stiffly beaten egg whites.
Roll out the prepared sweet dough (see recipe under Not So Traditional Foods) to about 1/4 inch thickness. I like to roll it to about 12 X 14 inches.
Spread the poppy seed mixture thinly, but not quite to the edges. Roll up like a jelly roll and place on a lightly oiled baking sheet.
Cover with a dish towel and let rise in a warm place until double in bulk.
Bake at 350F. for 25 minutes. After this time, brush the top with a light egg wash (1 egg yolk and 1 Tbsp. water) and continue baking for about 5 to 10 minutes or until nicely browned.