Puff Pastry with Poppy Seed Filling – Czech Kohoutí hřebeny

Make the poppy seed filling:

1. In a thick-bottomed pot, combine 2 ½ cups poppy seed ground and 1 cup milk. Bring to a boil over medium heat, stirring occasionally to prevent the milk from burning. Add ½ cup granulated sugar, ¼ cup fruit jam, and ½ Tablespoon lemon zest.
2. Lower the heat and cook for about 10 minutes, until the poppy seeds are soft, stirring frequently. When finished, transfer the poppy seed filling to a bowl and set it aside to cool completely.
3. Before you start baking, preheat the oven to 400 °F and line a baking sheet with parchment paper.

Shape the pastry:

1. Sprinkle the work surface with 1 Tablespoon flour. Cut 1 pound puff pastry into two equal pieces and roll each piece into a ¼-inch-thick rectangle. Divide each rectangle into six smaller, evenly sized rectangles. Trim the edges if they are uneven.
2. Using a plastic dough cutter, make cuts in the center of the pastry, spaced ⅔-inch apart. Leave a 1-inch border around the edges. Place the cooled poppy seed filling over the cuts.
3. Brush the edges with 1 small egg (slightly beaten) to prevent the poppy seed filling from oozing out during baking. Fold one side over the filling and press the edges together to seal.
4. Carefully transfer the Kohoutí hřebeny pastries onto a baking sheet. Lightly bend the pastries so that a bit of the poppy seed filling is visible.
5. Bake the pastries for 15 minutes, or until they are puffed and golden brown. Do not open the oven during the first 10 minutes of baking. Dust with 1 Tablespoon powdered sugar before serving.