For the dough, put the flour on a baking board or possibly on the work surface form.
Press an indentation in the center. Form egg and salt in the center, light butter or butter in flakes on the edge veneilen. Sprinkle with sugar and ground nuts. Quickly knead all ingredients into a smooth dough.
Cover and rest in the refrigerator for about 30 minutes.
For the filling, combine the poppy seeds with sugar and milk in a saucepan. Cook, stirring, to a thick paste (takes about 2 min). Remove the saucepan from the stove and cool.
Roll out the dough on a floured surface to a thickness of about 1/2 cm.
Cut into squares of about 8 cm. Put a teaspoon of filling on each and fold the dough together to form a triangle. Press the edges well. Mix the egg yolks and brush the pockets with the mixture.
Place on a greased baking tray and bake in a heated oven at 200 degrees for 15 minutes.
Tip: These pockets can also be filled with Powidl. However, they are originally filled with poppy seeds because the Hebrew word “Haman” (= poppy seed) reminds of Haman, the enemy of the Jews, from the Ester Scroll, which is read on Purim.
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