Poppy Seed Ball

First, mix the ingredients for the dough on a board to form a firmer, yet smooth, dough.

Leave to rest in the refrigerator for half an hour with the lid closed.

Then divide the dough in half, roll the halves into strands and cut each into 8 small pieces.

Grind (shape) each piece into a small ball and roll out into small oval circles with the rolling pin.

Place the poppy seed filling in the center, enclose with the thin pastry shell, and roll and press with both hands to form a pot-bellied croissant shape.

Place on a lightly greased baking sheet, brush with egg, let dry in a cool dry place.

Brush again with egg and bake at 200 °C for about 15 to 20 minutes.

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