Directions
Mix the first five ingredients and the lemon peel; cut in the butter until mixture is crumbly.
Combine the egg, lemon juice and water to add to the flour mixture.
Knead lightly into a ball; divide into 8 parts.
Roll out each part on a floured board until it is 1/4 inch thick, then cut into 4 inch square.
Spoon about 1 teaspoon Poppy Seed Filling into the center of each square.
Bring two ends together to form a cylinder. Pinch together to seal.
Place on a greased baking sheet and brush with milk.
Bake at 350 degrees F for 15-20 minutes.
FILLING: Combine all ingredients in a saucepan; cook over low heat until thick, stirring often.
Cool and it's ready to use.
NOTE: Any cooked fruit or jam may be used instead of Poppy Seed Filling.
