Almond Poppy Seed Kuchen

Ingredients

• 4 cups milk
• 1 1/3 cups granulated sugar
• 1 cup cream of wheat
• 1 tablespoon cream of wheat
• 1/2 cup unsalted butter
• 1 tablespoon unsalted butter
• 7 1/4 ounces almond paste
• 2 eggs
• 1 tablespoon honey
• 1 teaspoon cinnamon
• 2 1/2 cups poppy seeds
• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 cup unsalted butter
• 1 tablespoon unsalted butter
• 1 egg yolk, beaten
• apricot jam or preserves

Directions

1. 1

   For the dough, put flour in a bowl, make a well in center. Add 1/2 cup sugar and 1 egg and vanilla. Cut up 1/2 cup plus 1 Tbsp butter and place around edges of well. Start from the middle and knead the dough together until smooth. Place in refrigerator 30 minutes.

2. 2

   Bring milk, sugar, butter, almond paste, eggs honey and cinnamon to a boil over medium heat, stirring continuously.

3. 3

   Add cream of wheat and cook until done, about 5-7 minutes. Stir often Remove from heat, stir in poppyseed, mix well. Set aside.

4. 4

   Roll out 3/4 of the dough to fit 9x13-inch pan, or two smaller ones. Put dough in pan, smoothly up the sides. Prick lightly with a fork.

5. 5

   Bake 10-15 minutes in a 350 degree oven, until done, but not brown. Remove from oven, add poppyseed mixture.

6. 6

   Roll out rest of dough, cut into strips to make a lattice on top of the poppyseed mixture.

7. 7

   Brush lattice with beaten egg yolk, return to oven for 20 minutes, no more. Remove from oven and brush lattice with warmed apricot jam or preserves.