Hamantaschen With Poppy Seed Filling Recipes

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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



Poppyseed Hamantaschen image

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.

1/2 cup poppy seeds
1/2 cup vanilla unsweetened almond milk
1/3 cup sugar
1/4 cup honey
1 teaspoon pure vanilla extract
Pinch kosher salt
Zest and juice of 1/2 lemon
1/3 cup unrefined coconut oil, at room temperature
1/2 cup sugar
Zest of 1 lemon
3 large eggs
2 cups all-purpose flour, plus more for rolling the dough
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sprinkles of your choice

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



Hamantaschen With Poppy Seed Filling image

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

1 cup confectioners' sugar
2 large egg yolks
8 ounces unsalted butter at room temperature, in small pieces
Grated zest of 1 lemon
2 1/4 cups all-purpose unbleached flour
Dash of salt
1 large egg, beaten, for the glaze
1 cup milk
1/2 cup sugar
Grated zest of 1/2 orange
1 cup poppy seeds
1/3 cup raisins
Juice of 1/2 lemon
1/2 tablespoon brandy
1/2 tablespoon orange liqueur
1/2 tablespoon butter
1/2 tablespoon vanilla extract

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



Caramelized Onion and Poppy Seed Hamantaschen image

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

2 cups/255 grams unbleached all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
Kosher salt
10 tablespoons/140 grams cold unsalted butter, cut into cubes
1 1/2 teaspoons balsamic vinegar
1 large egg, yolk and white separated
Ice water, as needed
1 tablespoon extra-virgin olive oil
1 large onion, halved and very thinly sliced
2 fresh thyme sprigs
1 fresh or dried bay leaf
1 teaspoon honey
Freshly ground black pepper
1 tablespoon poppy seeds
3 ounces good-quality feta or goat cheese, crumbled (about 1/2 cup)

HAMANTASCHEN

Fill these small triangular cookies with the filling of your choice: fruit jelly, dried fruit, poppy seed filling, chocolate chips, or even brownie mix.

Provided by ilana

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 55m

Yield 36

Number Of Ingredients 7



Hamantaschen image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Mix flour, sugar, and baking powder together in a large bowl. Cut in margarine with 2 knives or a pastry blender. Add eggs and vanilla extract; mix well until dough comes together and is smooth. If dough is sticky, add more flour.
  • Roll out dough on floured work surface until it is about 1/4-inch thick. Press the rim of a glass into flour and then into the dough to cut out circles.
  • Place 1/2 teaspoon filling into the center of each circle. Fold up the 3 sides into a triangle shape, pinching the sides together tightly to seal. Transfer cookies to baking sheets.
  • Bake in the preheated oven until cookies are golden brown, about 25 minutes.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 9.7 g, Cholesterol 10.3 mg, Fat 3.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 62.3 mg, Sugar 2.9 g

2 cups all-purpose flour, or more as needed
½ cup white sugar
2 teaspoons baking powder
½ cup margarine, softened
2 eggs, slightly beaten
1 teaspoon vanilla extract
⅓ cup poppy seed filling, or as needed

HAMANTASCHEN

Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews' deliverance from the detested Haman. Make sure the cookie dough is well chilled before you roll it out so it won't stick to your rolling pin or counter and tear.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 60 cookies

Number Of Ingredients 14



Hamantaschen image

Steps:

  • In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light in color and fluffy, 3 to 4 minutes. Add orange zest, orange juice, vanilla extract, and 2 eggs, one at a time, scraping down the sides of the bowl when necessary
  • Sift together flour, baking powder, and salt. With the mixer on low speed, slowly add to butter mixture until just combined. Divide dough into thirds. Wrap tightly in plastic, and refrigerate for at least 1 hour.
  • Heat oven to 350 degrees. Remove one-third of the dough from the refrigerator at a time. On a liberally floured surface, roll dough to a 1/8-inch thickness. With a 3-inch fluted round cutter, cut out as many circles as possible, and place on a prepared baking pan. Chill until firm, about 30 minutes.
  • Meanwhile make the poppy-seed filling: Grind poppy seeds in a food processor. Place seeds in a medium saucepan. Add milk and honey. Cook over a medium-low heat until thickened, stirring occasionally, about 20 minutes. Add raisins and lemon zest. Remove from heat. Cool completely before using.
  • Remove chilled circles from refrigerator. Place each filling into a medium pastry bag fitted with a coupler. Pipe 2 teaspoons of filling into the center of each circle. Whisk together remaining egg with 1 teaspoon of water. Brush edges with egg wash. Fold in sides to form a triangle. Pinch dough to enclose the filling.
  • Bake the cookies in the center rack of the oven until golden, 12 to 15 minutes. Cool cookies on baking sheets for 5 minutes; then transfer to wire racks to cool completely.

1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
2 teaspoons grated orange zest
2 tablespoons freshly squeezed orange juice
2 teaspoons pure vanilla extract
3 large eggs
4 cups all-purpose flour, sifted
4 teaspoons baking powder
1/2 teaspoon salt
1 cup poppy seeds
1/2 cup milk
1/4 cup plus 2 tablespoons honey
1/4 cup golden raisins
1/2 teaspoon grated lemon zest

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



Poppy Seed Filling for Hamantaschen image

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

2 cups poppy seeds
1 cup milk
3/4 cup honey
1 teaspoon grated fresh lemon rind
1/2 cup seedless raisin

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



Sweet Danish Hamantaschen With Cream Cheese Filling & Poppys image

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.

1 3/4 cups bread flour
1/2 cup cake flour
3/4 teaspoon dry yeast
1 1/2 teaspoons salt
3 tablespoons sugar
8 ounces butter, cubed (cold)
1/4 cup water (room temp)
1/2 cup milk (room temp)
1 egg (room temp)
3 tablespoons honey
8 ounces cream cheese (room temp)
2 tablespoons honey (clover or orange blossom)
1/2 cup granulated sugar (preferably natural cane sugar)
1 egg
1 pinch salt
1/4 teaspoon vanilla extract
1 teaspoon orange zest
4 ounces cubed cold butter
3/4 cup light brown sugar
1 cup and 1 tablespoon all-purpose flour
1 pinch salt
1/4 cup poppy seed

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From cooks.com


HAMANTASCHENS WITH WHITE POPPY SEED FILLING - ASAKO NUTRITION SALO
Once boiling, reduce heat and add the poppy seeds and mix well. Then add butter, lemon juice, and vanilla extract. Simmer and stir often for a few minutes. Add egg yolk and mix well. Simmer until the mixture thicken for about 5 - 7 minutes. Remove from the heat and let cool.
From asakonutritionsalon.com


THE BEST EASY HAMENTASHEN RECIPE - ALL WAYS DELICIOUS
Preheat the oven to 350ºF. In a large mixing bowl, whisk together the eggs, oil, sugar, and vanilla extract. Add the flour, baking powder, and salt and stir with a. wooden spoon (or feel free to use an electric mixer), until well combined. Turn the dough out onto a sheet of plastic wrap and form it into a disk.
From allwaysdelicious.com


THE ORIGINAL PURIM TREAT, YEASTED POPPY SEED HAMANTASCHEN
In a small saucepan over medium heat, bring milk, sugar, honey and lemon zest to a light boil. Add poppy seeds and stir constantly for 2 to 3 three minutes, until thickened. Add the butter and 1/2 cup of the cookie crumbs, and the rest …
From hadassahmagazine.org


POPPY SEED HAMANTASCHEN RECIPES ALL YOU NEED IS FOOD
Steps: Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough.
From stevehacks.com


HAMANTASCHEN MOHN (POPPY SEED) FILLING | REFORM JUDAISM
Directions. Place the poppy seeds in a 1-quart bowl, and pour boiling water over to 1 inch above the seeds. Set aside for 15 minutes and drain thoroughly. Place the poppy seeds, sugar, honey, lemon zest, raisins, and vanilla in a processor work bowl. Process until well ground. Transfer the mixture to a bowl and fold in the finely chopped walnuts.
From reformjudaism.org


POPPY SEED HAMANTASCHEN RECIPE - RECIPELAND.COM
Cook over low heat until thickened. Add lemon peel and raisins; cool. Place 1 tablespoon filling on each dough circle; fold up three sides and press together into triangles leaving tops somewhat open. Beat remaining egg and brush over dough. Bake …
From recipeland.com


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