The International Jewish Cook Book: COFFEE CAKES (KUCHEN)
Take coffee cake dough. Let the dough rise again; for an hour, spread with a poppy seed mixture, after cutting into squares, fold into triangles and pinch the edges together. Lay in well-buttered pans, about two inches apart, and let them rise again, spread with poppy seed filling. Take one-half pound of poppy seed (mohn) which have previously been soaked in milk and then ground, add one-quarter of a pound of sugar and the yolks of three eggs. Stir this all together in one direction until quite thick and then stir in the beaten whites to which you must add two ounces of sifted flour and one-quarter of a pound of melted butter. Fill the tartlets and bake. The poppy seed filling in Mohn Roley Poley may be used in the Mohn Wachtel if so desired.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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