HAMANTASCHEN WITH POPPY SEED FILLING
Purim, which celebrates the biblical story of the Jews' deliverance from a plot to kill them by Haman, minister to the Persian king, is a special time when people drink, dance and play jokes. Gifts of food called shalah manot are distributed, which include fruit, cookies and, of course, hamantaschen.
Provided by Joan Nathan
Categories cookies and bars, dessert
Time 2h15m
Yield About 30 cookies
Number Of Ingredients 17
Steps:
- Put the confectioners' sugar and the egg yolks in a food processor and blend. Add butter and lemon zest and process to blend. Gradually add the flour and the salt, pulsing until it forms a ball. Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap. Chill until firm, at least 1 hour or up to overnight.
- Meanwhile, prepare the filling: Put milk, sugar and orange zest in a saucepan over medium heat. Grind poppy seeds to a fine powder in coffee grinder, taking care not to over-process to a paste. When milk mixture is warm, turn heat to low and add poppy seeds and raisins. Cook at a low simmer stirring frequently until the seeds absorb the milk and the mixture is thick, about 15 minutes. Add the lemon juice, brandy, orange liqueur and butter. Stir and cook for 2 minutes more. Stir in the vanilla extract, remove from the heat and let cool completely, or chill until needed, up to 3 days.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Unwrap one of the chilled dough disks and place on a piece of parchment paper that has been dusted lightly with flour. Lightly dust the top of the dough with flour. Cover with a second piece of parchment paper. Let stand at room temperature until malleable, about 5 minutes. Use a rolling pin to press and roll out the dough into a 1/4-inch- thick round between the sheets of parchment, flipping the dough occasionally. Use a plain biscuit or cookie cutter or glass to cut 3-inch circles, placing the circles on the prepared baking sheet spaced 1 inch apart. Place the baking sheet in the refrigerator to chill until firm while you repeat the rolling/cutting process with the second round of dough.
- Remove the first pan of dough rounds from the refrigerator. Place a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles, pinching the ends closed. If the dough is too firm, let stand a minute or two to soften; returning the baking sheet to the refrigerator if the dough becomes too soft. Repeat with the remaining dough rounds.
- Brush the tops with beaten egg. Bake until golden and dough is delicately firm all the way through, about 13-18 minutes, rotating the racks front to back and top to bottom after about 10 minutes.
- Place trays on wire racks for 10 minutes before transferring cookies on parchment to racks to cool completely.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 14 milligrams, Sugar 9 grams, TransFat 0 grams
POPPYSEED HAMANTASCHEN
Hamantaschen are filled triangle-shaped cookies that are traditional to eat on Purim. The name translates literally to "Haman's pockets" but the shape is said to represent either the pockets, the ears or the hat of Haman, the villain in the Purim story. Fillings can range from fruit to chocolate to even savory things, but poppyseed is classic! It is sweet, sticky, and nutty.
Provided by Molly Yeh
Categories dessert
Time 2h20m
Yield 2 dozen
Number Of Ingredients 15
Steps:
- For the filling: Finely grind the poppy seeds, in batches if necessary, in a spice or coffee grinder. Transfer to a small saucepan and stir in the almond milk, sugar, honey, vanilla, salt and lemon zest and juice. Bring to a rapid simmer and cook, stirring often, until thick and jammy (if you draw a spoon across the bottom of the pan, you will see a line), 6 to 8 minutes. Transfer to a bowl and let cool completely. (You can refrigerate to expedite the process.)
- For the dough: Line 2 baking sheets with parchment paper. Combine the coconut oil and sugar in a mixer fitted with the paddle attachment and beat on high speed until fluffy, about 1 minute. Add the lemon zest and 2 of the eggs, then beat until very smooth, about 1 minute. Add the flour, baking powder and salt and beat on medium-low just until the dough comes together and cleans the side of the bowl. Wrap the dough in plastic and chill until the dough firms up enough to be rolled but is not so cold that it will crack, about 15 minutes. (You can make the dough ahead and refrigerate, but let it sit at room temperature for 10 minutes or so before rolling.)
- Preheat the oven to 350 degrees F.
- Beat the remaining egg with a splash of water. Cut the dough in half. Roll one piece on a floured work surface to about 1/8-inch thick. Use a 3-inch ring cutter to cut out as many circles as you can, saving the scraps. To form the hamantaschen, brush a circle with the egg wash and dollop about a teaspoon of filling in the center. Fold the dough up into 3 corners to form a triangle with the filling exposed in the middle. (Don't worry if the hamantaschen don't look completely full at this point; the filling expands as it bakes.) Place on the prepared baking sheet. Repeat with the remaining circles and dough half, rerolling the scraps once, if desired.
- Have your sprinkles standing by. Brush the hamantaschen with the egg wash (just the dough, not the filling). Bake, rotating the trays from top to bottom halfway through baking, until the filling is bubbly and the dough is set and light golden, about 12 minutes. While the filling is still hot, top with the sprinkles. Let cool before serving.
POPPY SEED (MUN) HAMENTASHEN FILLING
This is my mother's recipe for poppy seed (mun) hamentashen filling. I generally substitute the sugar with "fake sugar" (ie stevia, splenda) and it works perfectly. Just remember to use the correct proportion (ie for stevia you don't need as much). I also tried using two egg whites instead of one whole egg, and that worked well.
Provided by Elana K
Categories Dessert
Time 5m
Yield 65 small hamentashen
Number Of Ingredients 5
Steps:
- Mix all ingredients together and plop onto hamentaschen.
Nutrition Facts : Calories 17.2, Fat 0.1, Cholesterol 2.9, Sodium 1.8, Carbohydrate 4.2, Fiber 0.1, Sugar 3.5, Protein 0.2
POPPY SEED FILLING FOR HAMANTASCHEN
Use this poppy seed filling for Hamantaschen. Source:The Art of Jewish Cooking by Jennie Grossinger, Bantam Books, Inc. Serving size is approximate.
Provided by TGirl
Categories Dessert
Time 15m
Yield 25 serving(s)
Number Of Ingredients 5
Steps:
- Grind poppy seeds in food processor or spice grinder.
- Combine with the milk and honey.
- Cook over low heat, stirring frequently, until thick.
- Stir in the lemon rind and raisins.
- Cool before filling the Hamantaschen dough.
Nutrition Facts : Calories 105.9, Fat 5.4, SaturatedFat 0.8, Cholesterol 1.4, Sodium 7.9, Carbohydrate 13.8, Fiber 1.3, Sugar 11.6, Protein 2.5
POPPY SEED FILLING FOR HAMANTASCHEN
Some people add 1 tbsp. finely minced lemon zest, 1/3 cup chopped raisins, 1/4 tsp. ground cinnamon and/or 1/2 cup chopped almonds to their filling. I like mine plain!
Provided by Maxxr
Categories Dessert
Time 3h
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Soak poppyseeds in boiling water for 1 hour.
- Place in pot on stove and boil for 5 minute Drain.
- Cover poppyseeds with more water and boil again.
- Drain.
- Add milk to poppyseeds and boil for 5 minute.
- Add butter and honey and simmer on a low heat until thick and liquid has evaporated.
- When cool, add grated apple.
- Taste, and add more honey if not sweet enough for your liking.
- Place in mincer or food processsor and mince together.
Nutrition Facts : Calories 114, Fat 8.1, SaturatedFat 2.3, Cholesterol 8.3, Sodium 27.6, Carbohydrate 9, Fiber 1.3, Sugar 6.5, Protein 3
SWEET DANISH HAMANTASCHEN WITH CREAM CHEESE FILLING & POPPYS
This recipe is from pastry chef Mindy Segal, owner of the Chicago restaurant, "Hot Chocolate". If you want, you can use this amazing filling with a less complicated dough.
Provided by blucoat
Categories Yeast Breads
Time 1h24m
Yield 40 serving(s)
Number Of Ingredients 22
Steps:
- To Prepare Filling: Beat together cream cheese, honey and sugar. Add egg, vanilla, salt, and orange zest. Mix until cohesive.
- To Prepare Poppy Seed Streusel: Beat all ingredients on low speed until the mixture crumbles. Refrigerate until ready to use.
- To Prepare Dough: In a mixing bowl combine all dry ingredients. Add cold, cubed butter with paddle attachment. Mix on low speed for about 3 minutes or until mixture resembles cornmeal. Add all wet ingredients and mix on medium speed for about 2 minutes, until dough forms a batter.
- Cover with plastic wrap and let set in a refrigerator overnight. After 24 hours remove dough from bowl and place on a well-floured surface. Flour the top of the dough and roll into a 12X4" rectangle. With the rectangle horizontal to you fold the right third of the dough over the left creating a letter fold. Wrap in plastic wrap and return to refrigerator to rest for 30 minutes. Repeat the letter fold technique two more times (alternating left, then right).After the third turn is complete let rest in refrigerator for 30 more minutes. Remove dough from refrigerator and place dough on well-floured surface and roll out to 1/4" thick, keeping it as close to a square as possible.
- Cut the Danish into 3" squares and place about 1 tablespoon of filling (filling recipe below) into the center of the square. Sprinkle the streusel (streusel recipe below) on top and bring corners into the center forming a pouch.
- Preheat oven to 350°F
- Brush dough with egg whites and sprinkle with more streusel. Bake in the oven for about 25 minutes or until golden brown. Let cool and dust with powder sugar.
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