It is a traditional Ukrainian pastry, which is made during orthodox holiday, Honey Spas (the middle of August). It is a rather simple pastry with poppy-seeds saturated with honey.
Ingredients
Flour 2 glass
Honey 5 tbsp
Poppy-seed 4 tbsp
Dairy butter 1 tbsp
Milk 0.5 glass
Egg 1 pieces
Vodka 20 ml
Stages of cooking
1
Steam 1 tbsp of poppy-seed in boiling water for 15-20 mins. Pour the boiling water off, and then drain the poppy-seeds on the paper napkin.
2
Grind 1 tbsp of honey with an egg; add the drained poppy-seeds. The liquid honey should be used.
3
Melt the dairy butter, and then add it to honey, egg and poppy-seeds. Pour the vodka or medovukha, stir the mix up.
4
Add the flour, grind it well and make dough. The dough should be stiff and thick. Roll out 2-3mm thick poppy-seed dough.
5
Put the dough on the baking parchment brushed with butter. Make the rhomb-shaped cuts. Heat oven to 160C, bake it for 30-40 mins until it has a golden crisp.
6
Rinse and pour the boiling water over the remaining poppy-seed for 15-20 mins. Pour off the boiling water, drain the poppy-seed on napkin, grind the poppy-seed with hands or in coffee-mill, and slowly add water until it reminds of liquid sour cream.
7
Combine the ground poppy-seed with remaining honey.
8
Break the baked dough along cuts, and then cover it with honey syrup. Set it aside for an hour that the dough could soak in the honey syrup. The longer the baked dough will be soaking in the syrup, the tastier the shulicks will be.
9
It is better to serve honey shulicks with milk.
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The solozhenick is a traditional Ukrainian dessert made of eggs and cream. There are different variants of solozhenick with varied stuffing from jam to poppy-seed. The cherry solozhenik boasts slightly sour taste so the sweet-teeth can add more sugar.
If you've read 'Evenings on a Farm near Dikanka' by Russian classical writer Nikolai Gogol, you surely remember how adroitly one of the characters ate vareniki with sour cream that flew into his mouth by themselves. Of course, traditional Ukrainian vareniki don't have such super skills, but their taste is sure to make you think of the Ukrainian cui
