Some bakers over at http://www.freshloaf.com are running a baking challenge from the lovely book, Inside the Jewish Bakery. I started a bit late as my book took a while to arrive from Amazon.com. But arrive it did, and the first recipe of the challenge was these lovely mohn bars. Mohn is Yiddish for poppyseed. The bars have a short pastry base, a sticky, slightly caramelised poppyseed layer, and finally a streusel layer on top. Streusel is a bit like crumble.
The book offers three different pastry recipes. This time I used the 1-2-3 pastry recipe, and loved it.