Mix the first five ingredients and the lemon peel; cut in the butter until mixture is crumbly. Combine the egg, lemon juice and water to add to the flour mixture. Knead lightly into a ball; divide into 8 parts. Roll out each part on a floured board until it is 1 cm thick, then cut into 10 cm square. Spoon about 1 teaspoon Poppy Seed Filling into the center of each square. Bring two ends together to form a cylinder. Pinch together to seal. Place on a greased baking sheet and brush with milk. Bake at 180ºC for 15-20 minutes. FILLING: Combine all ingredients in a saucepan; cook over low heat until thick, stirring often. Cool and it's ready to use. NOTE: Any cooked fruit or jam may be used instead of Poppy Seed Filling.