I used poppyseed filling from a tin to which I added the grated rind of two lemons. I think that is a pretty good balance. At the end of the recipe I will also include a recipe for apple raisin filling.
You will need:
1 1/2 cups sifted all purpose flour.
1/4 teaspoon salt
1 egg, well beaten
1/3 cup warm water
1 stick melted butter(unsalted)
filling
Sift the flour with the salt and set aside. Mix the egg with the water and slowly add to the dough. You may need another 1/4 cup water depending on conditions. Work the dough on a floured board until it is smooth and no longer sticky. Cover with bowl and let rest for 25minutes.
Cover a table with a sheet and lightly flour it.
Roll out the dough as thin as possible and then begin stretching the dough until it is 1 yard all round. Cut away the thick edges and save for repairing tears if needed. Brush lightly with butter to keep from drying out. For the poppyseed filling, place in a line at one edge of the dough and then lift and fold the entire sheet over it. Continue rolling. Place on a greased cookie sheet. Brush with more butter, and sprinkle very lightly with water.Place in a pre-heated 400 degree oven for 20 minutes, then brush again with butter. Lower heat to 350 degrees F. and bake another ten minutes or until brown. Cool and dust with powdered sugar.
Apple Variation:
8 cups chopped apples
1 1/2 cup raisins that have been plumped in hot water and well drained
1 tablespoon grated lemon rind
1 cup sugar
1/3 cup dry bread crumbs
3 tablespoons melted butter
sprinkle apples over the entire surface. Sprinkle on the raisins. Mix lemon rind with sugar and bread crumbs and melted butter. Spread over apples. Roll up by folding the dough once over on itself and then continuing to roll as above.
