Laterculi (Poppy-seed Cakes)
from Roman Cookery: Ancient Recipes for Modern Kitchens, by Mark Grant

Laterculi (Poppy-seed Cakes)
From Plautus' "The Little Carthaginian"

They are nothing but laterculi — sesame and poppy
seeds, wheaten flour and roasted nuts !
How looks my love to you now ?

Ingredients for the pastry:

- 200g/7 oz wholemeal flour
- 2 tbsp olive oil
- 100ml / 3 fl oz water
- 1 egg white to glaze

Ingredients for the filling:

- 60g / 2oz sesame seeds
- 30g / 1 oz poppy seeds
- 100g / 8oz ground mixed nuts
- 50g / 2oz honey

Make the pastry shells by combining the wholemeal flour, olive oil and water and knead into a supple dough. Gather into a ball and place in a plastic bag for 1 hour. Mix together all the ingredients for the filling. Roll out the pastry as thinly as you can - this is easier if you work with a portion of the pastry at a time. Use a round pastry cutter about 6cm / 2 1/2 inches in diameter to form the individual shells. Place a dessertspoon of the mixture in the centre of each shell, wet the edges of the shell with water, then bring the edges of the shell together to seal in the filling. Beat the egg white, and glaze the shells. Place the shells on an oiled baking tray and bake at 180C/350F for 20 minutes. Serve as a sweet with pureed fruit.

May be good with Roman apricots starter