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4 cups Milk
1 1/3 cups granulated Sugar
1 cup cream of Wheat
1 Tablespoon Cream of Wheat
1/2 cup unsalted Butter
1 Tablespoon unsalted Butter
7 1/4 ounces Almond Paste
2 Eggs
1 Tablespoon Honey
1 teaspoon Cinnamon
2 1/2 cups Poppy Seeds
2 1/4 cups All-purpose Flour
1/2 cup granulated Sugar
1 teaspoon Vanilla Extract
1 Egg
1/2 cup unsalted Butter
1 Tablespoon unsalted Butter
1 Egg Yolk, beaten
Apricot Jam or Preserves
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For the dough, put flour in a bowl, make a well in center. Add 1/2 cup sugar and 1 egg and vanilla. Cut up 1/2 cup plus 1 Tablespoon butter and place around edges of well. Start from the middle and knead the dough together until smooth. Place in refridgerator 30 minutes. Bring milk, sugar, butter, almond paste, eggs honey and cinnamon to a boil over medium heat, strirring continuously. Add cream of wheat and cook until done, about 5-7 minutes. Stir often Remove from heat, stir in poppyseed, mix well. Set aside. Roll out 3/4 of the dough to fit 9 x 13 inch pan, or two smaller ones. Put dough in pan, smoothly up the sides. Prick lightly with a fork. Bake 10-15 minutes in a 350 degree oven, until done, but not brown. Remove from oven, add poppyseed mixture. Roll out rest of dough, cut into strips to make a lattice on top of the poppyseed mixture. Brush lattice with beaten egg yolk, return to oven for 20 minutes, no more. Remove from oven and brush lattice with warmed apricot jam or preserves.
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