This is a pastry made with Apple, Walnut, and Poppy Seeds. There are usually many flavours within one: walnut, apple, poppy seeds, cinnamon, dried fruit and plum jam all between sheets of pastry.

Ingredients
For the dough
300 g flour
125 g butter
1 tablespoon powdered sugar
1 pinch salt
100 ml white wine
2 egg yolks
5 g fresh yeast

Poppy seeds filling
175 g ground poppy seeds
90 g sugar
1 tablespoon honey
1 tablespoon raisins or other dried fruit
1 tablespoon bread crumbs (I used whole)
90 ml water
lemon zest / orange
vanilla

Walnut filling
150 g ground walnuts
80 g sugar
2 tablespoons breadcrumbs (white)
1 tablespoon honey
1 tablespoon raisins or other dried fruit
125 ml water
peel of lemon / orange
vanilla

Apple filling
375 g apples peeled, grated
2 tablespoons raisins or other dried fruit
1 tablespoon ground nuts
1 tablespoon breadcrumbs (white)
cinnamon

Prune stuffing
1 jar of plum jam thick


Preparation
Dough
Place all ingredients in a bowl and knead until dough is elastic and non-sticky.
Then put it in a bag and refrigerate.

Meanwhile prepare the fillings.

Poppy seeds filling
Place in a saucepan of water, sugar and honey and let it on the stove top, until the sugar has melted.
In a bowl, place the dry ingredients, then pour hot water over them (with sugar and honey) and mix well.

Walnut filling
Follow the same procedure above.

Apple filling
Mix all ingredients.

After making the fillings remove the dough from refrigerator and divide it into 5 equal balls, then spread each on trays of 22 cm diameter cake.

Pierce with a fork three of the stretched round shapes of dough and bake them in round baking pans that were previously coated with oil and sprinkled with flour, for 8 minutes at 180C/360F, until they brown.

After you have baked the three tops, take one of the sheets that was not cooked (raw sheet) and lie it in a 22 cm cake pan, pierce it with a fork, then add the Poppy seeds filling over it and level it.

Over Poppy seeds filling place one of the baked sheets and then, on top, place the Walnut filling and level it.

Over the Walnut filling place 2nd baked sheet, pressing gently, and then, on top, place the plum jam / jam and level it.

Place over the Plum jam the 3rd baked sheet, top it with the apple filling, then level it and, at the end, place over it the second unbaked sheet, then pierce with a fork and put it in the oven preheated to 180C/360F for 50 minutes.

Remove from oven and powder sugar over it.

Recipe from Oana Silion

Ingredients:
1 cup powdered sugar or icing sugar
3/4 cup Almond Flour (Ground/Powder)
2 egg whites room temperature
1/4 cup granulated sugar
Your choice of Food coloring (optional)

Lemon Yoghurt Buttercream Filling:
2 egg yolks
1/4 cup granulated sugar
1 tbsp Yoghurt
100g or 7 tbsp softened unsalted butter
1 tbsp lemon juice





French Macarons:




Preparation of Macaron Shells:

1. Place the ground almonds and confectioners sugar in a food processor and process until finely ground (about 1 - 2 minutes). Sift the mixture to remove any lumps.
2. In the bowl of your electric mixer, fitted with the whisk attachment (can use a hand mixer), beat the egg whites and a few drops of lemon juice, on medium speed until foamy. 
3. Gradually add the granulated sugar, and continue to beat, on medium-high speed, until the meringue just holds stiff peaks (when you slowly raise the whisk the meringue is straight up, no drooping, called a 'beak') *Be aware to not overmix the meringue or it will 'break'.
4. Then, in three additions, sift the ground almond/sugar mixture over the meringue. When folding, cut through the meringue and then fold up and over, making sure to scrape the bottom and sides of the bowl. 
5. Once the almond mixture is completely folded (called macaronage) into the meringue (the batter will fall back into the bowl in a thick ribbon) it is time to pipe the Macarons.

1. Fill a pastry bag, fitted with 1/2 inch (1 cm) tip, with about half the batter. Pipe about  3 cm rounds onto the parchment paper, using the circles you've drawn as a guide. 
2. Then gently tap the baking sheet on the counter to break any air bubbles (can also break air bubbles with the end of a toothpick). 
3. Let the Macarons sit at room temperature for about 30-60 minutes (depending on the temperature and humidity of your kitchen) or until the tops of the Macarons are no longer tacky.
4. Preheat your oven to 150 degrees C with the oven racks in the top and bottom third of the oven.
   Bake the cookies (two sheets at a time) for about 14 - 16 minutes. The Macarons are done when you can just barely separate the cookies from the parchment paper. 
5. Remove from oven and let the Macarons cool completely on the baking sheet placed on a wire rack. 

1. To assemble the Macarons, take two cookies and sandwich them together with your filling (place filling on flat side of cookie). 
2. Popular choices are a Swiss buttercream frosting, lemon curd, chocolate ganache, jam, or dulce de leche (Caramel). 
3. While you can serve the Macarons the day they are made, these cookies really need to mature for a day or two in the refrigerator. Best served at room temperature.