IngredientsFor the pastry:3 cups (375 g) all-purpose flour½ cup (115 g) unsalted butter, softened½ cup (120 ml) sour cream¼ cup (50 g) granulated sugar1 large egg1 teaspoon baking powder1 teaspoon vanilla extractA pinch of saltFor the poppy-seed filling:1½ cups (150 g) ground poppy seeds½ cup (100 g) sugar½ cup (120 ml) milk1 teaspoon vanilla extract1 teaspoon lemon zest2 tablespoons honey2 tablespoons raisins (optional)For brushing:1 egg yolk1 tablespoon milkInstructionsMake the dough: Mix the flour, baking powder, sugar, and salt. Add the butter, sour cream, egg, and vanilla. Knead until a soft dough forms. Cover and refrigerate for 30 minutes.Prepare the filling: Heat the milk and sugar in a saucepan. Add the ground poppy seeds, honey, vanilla, lemon zest, and raisins. Cook for 2–3 minutes, stirring constantly. Allow the filling to cool.Roll the dough: Divide the dough into two portions. Roll each portion into a thin rectangle.Assemble: Spread the cooled poppy-seed filling evenly over one sheet of dough. Place the second sheet on top and gently press the edges together.Cut: Cut the pastry into small rectangular or square pieces and place them on a lined baking tray.Brush: Mix the egg yolk with milk and brush the tops of the pastries.Bake: Bake in a preheated oven at 180°C (350°F) for about 20–25 minutes, or until golden brown.Cool and serve: Let the pastries cool before serving. Dust lightly with powdered sugar if desired.ðŸ‡ðŸ‡º Hungarian Serving TipServe these pastries slightly warm with Hungarian coffee or tea. The combination of buttery pastry and sweet poppy-seed filling is especially delicious.