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
CARAMELIZED ONION AND POPPY SEED HAMANTASCHEN
Traditionally filled with apricot, prune or poppy seed jam, triangular hamantaschen cookies are a prized treat for the Jewish holiday of Purim. This dessert serves as a reminder of the Jewish people's deliverance from Haman, who sought to exterminate Persia's Jews in the fifth century B.C. This recipe is fully savory, tucking crumbled feta under thyme-scented caramelized onions, but you could just as easily fill the buttery dough with sweet jam to please traditionalists. When forming hamantaschen pastries, make sure to leave an opening wide enough for the filling to be visible but small enough to retain moisture.
Provided by Joan Nathan
Categories snack, finger foods, pastries, side dish
Time 1h15m
Yield About 36 hamantaschen
Number Of Ingredients 16
Steps:
- Mix the flour, sugar, baking powder and 1 teaspoon salt in the bowl of a food processor. Add 9 tablespoons butter and pulse until coarse crumbs form. Add 1/2 teaspoon balsamic vinegar and the egg yolk and pulse, adding 2 to 3 tablespoons or so of ice water if needed to form a soft dough. Wrap the dough in waxed paper or plastic wrap and refrigerate, about 30 minutes.
- Meanwhile, heat the oil and the remaining 1 tablespoon butter in a medium nonstick pan over medium-low. Add the onion, thyme, bay leaf and honey, season with salt and pepper and cook, stirring occasionally, until caramelized, about 20 minutes. Discard the thyme sprigs and bay leaf. Stir in the poppy seeds and the remaining 1 teaspoon balsamic vinegar and season to taste. Let cool.
- Remove the dough from the fridge, heat the oven to 375 degrees and cover 2 large baking sheets with parchment paper.
- Roll out the dough onto a floured surface until 1/8 inch thick. Using a 2 1/2-inch round mold or glass, cut the dough into rounds. Top each round with a hefty pinch of cheese in the center, then a heaping teaspoon of the cooled onion mixture. Working with one round at a time, dip a pastry brush or your finger into the egg white and moisten the edges of the excess dough surrounding the filling. Fold up 3 sides of the round to form a triangle, partly covering the filling with the dough, and pinch the dough firmly at all 3 tips of the triangle. Transfer to the parchment-lined baking sheets and repeat to make about 36 hamantaschen.
- Bake until golden, rotating midway through baking, 15 to 20 minutes, then serve warm.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 1 gram, TransFat 0 grams
More about "poppyseed hamantaschen recipes"
HAMANTASCHEN WITH EASY POPPY SEED FILLING - JAMIE …
From jamiegeller.com
Cuisine Jewish FoodCategory Desserts, CookiesServings 36Total Time 1 hr 30 mins
- Add the sifted flour and almonds, baking powder, and salt to the butter. Mix until dough is formed. 6. Wrap dough in plastic wrap and refrigerate at least an hour.
TRADITIONAL POPPY SEED MOHN HAMANTASCHEN - COOKIES
From chabad.org
Category Dessert
LEMON POPPY SEED HAMANTASCHEN - COOKIES - KOSHER …
From chabad.org
HOW TO MAKE PERFECT HAMANTASCHEN - BAKING TUTORIAL
From toriavey.com
HAMANTASCHEN WITH POPPYSEED FILLING RECIPE - LOS …
From latimes.com
POPPY SEED HAMANTASCHEN - JAMIE GELLER
From jamiegeller.com
Cuisine Jewish FoodCategory Desserts, CookiesServings 48Total Time 1 hr 30 mins
- Make the shortbread dough: 1. Set the butter on a piece of parchment paper and use a rolling pin to whack it—you want to soften the butter but keep it cold.
- Place the smashed butter, confectioners’ sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed until combined, about 30 seconds.
- Increase the speed to medium-low and beat for 30 seconds (you want the mixture to be well mixed but not airy—you don’t want volume).
- 2. Add the beaten eggs and mix on low speed until just combined, stopping the mixer to scrape down the sides and bottom of the bowl as needed.
HAMANTASCHEN – LEITE'S CULINARIA
From leitesculinaria.com
PRUNE & POPPYSEED HAMANTASCHEN - ISA CHANDRA MOSKOWITZ
From theppk.com
POPPY SEED HAMANTASCHEN-PURIM COOKIE RECIPE-EATS BY THE …
From eatsbythebeach.com
SOLO FOODS | HAMANTASCHEN
From solofoods.com
HOW TO MAKE HAMANTASCHEN RECIPE | THE RECIPE CRITIC
From therecipecritic.com
REVIVING A YEASTED HAMANTASCHEN RECIPE NEARLY LOST TO THE SOVIET …
From jewishfoodsociety.org
HAMANTASCHEN - IN JENNIE'S KITCHEN
From injennieskitchen.com
THE ORIGINAL PURIM TREAT, YEASTED POPPY SEED HAMANTASCHEN
From hadassahmagazine.org
POPPY SEED FILLING FOR COOKIES, PASTRIES AND HAMANTASCHEN - MOHN
From toriavey.com
THE BEST HAMANTASCHEN RECIPES FROM FOOD NETWORK CHEFS
From foodnetwork.com
LEMON POPPY SEED HAMANTASCHEN COOKIES RECIPE - THE …
From thespruceeats.com
HAMANTASCHEN RECIPE | KITCHN
From thekitchn.com
JOAN NATHAN’S PERFECT POPPY-SEED HAMANTASCHEN - THE FORWARD
From forward.com
You'll also love