Poppy Seed Kolache

In a large mixing bowl, whisk together flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.

Add the egg, a small amount of water, and lemon juice to the flour mixture, then mix until a soft, pliable dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate to rest.

Prepare the poppy seed filling by combining finely ground almonds and poppy seeds with sugar, lemon peel, and just enough water to create a thick, spreadable paste. Stir over low heat until the mixture is fragrant and slightly thickened.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll the chilled dough out into a thin rectangle approximately 1/8 inch thick.

Spread the poppy seed filling evenly over the dough, leaving a small border around the edges. Carefully roll the dough into a tight log and pinch the seam and ends to seal.

Place the roll seam-side down on the prepared baking sheet and brush the surface lightly with a beaten egg wash for a golden finish.

Bake in the preheated oven until the kolache is golden brown and firm to the touch. Allow it to cool completely on a wire rack before slicing and serving.