Poppy Seed Filling For Hamantaschen Recipes

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POPPYSEED HAMANTASCHEN



Poppyseed Hamantaschen image

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

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

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.

HAMANTASCHEN WITH POPPY SEED FILLING



Hamantaschen With Poppy Seed Filling image

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

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

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

POPPY SEED FILLING FOR HAMANTASCHEN



Poppy Seed Filling for Hamantaschen image

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

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

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

CARAMELIZED ONION AND POPPY SEED HAMANTASCHEN



Caramelized Onion and Poppy Seed Hamantaschen image

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

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)

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

HUNGARIAN POPPY SEED FILLING



Hungarian Poppy Seed Filling image

This is a filling often used for Middle European kolacs (also called kolacky or kolachke)--filled, rolled, baked yeast dough--and sweet rolls.

Provided by Hepzibah

Categories     World Cuisine Recipes     European     Eastern European     Czech

Time 1h

Yield 16

Number Of Ingredients 6

½ pound poppy seeds
1 cup milk
¼ cup margarine
¾ cup white sugar
1 pinch salt
2 eggs, beaten

Steps:

  • Grind the poppy seeds in a mill or coffee grinder.
  • Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
  • Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
  • Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 13.5 g, Cholesterol 21.7 mg, Fat 10 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 49.8 mg, Sugar 12.1 g

POPPY SEED (MUN) HAMENTASHEN FILLING



Poppy Seed (Mun) Hamentashen Filling image

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

1 (12 1/2 ounce) can poppy seed filling
1 eggs or 2 egg whites
1/2 cup sugar (or other "fake" sugar)
3 tablespoons strawberry jam
1 cup raisins

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

ALL-THE-SEEDS HAMANTASCHEN



All-The-Seeds Hamantaschen image

These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch. Be sure to work quickly when forming the filling into balls: It will firm up as it cools, but soften again when you bake the cookies.

Provided by Kendra Vaculin

Categories     Cookies     Butter     Cream Cheese     Egg     Orange     Sesame     Honey     Purim     Dessert

Yield Makes about 24

Number Of Ingredients 20

Dough
¾ tsp. baking powder
½ tsp. kosher salt
1½ cups (188 g) all-purpose flour, plus more for dusting
½ cup (1 stick) unsalted butter, room temperature
2 oz. cream cheese, room temperature
½ cup (100 g) sugar
1 large egg
1 tsp. finely grated orange zest
Filling and assembly
¼ cup (36 g) raw pumpkin seeds (pepitas)
¼ cup (34 g) raw sunflower seeds
¼ cup (39 g) poppy seeds, plus more for sprinkling
¼ cup (34 g) sesame seeds, plus more for sprinkling
½ cup honey
2 Tbsp. tahini
¾ tsp. kosher salt, plus more
1 large egg
Special equipment
A 3"-diameter cookie cutter

Steps:

  • Dough
  • Whisk baking powder, salt, and 1½ cups (188 g) flour in a medium bowl to combine. Set aside. Beat butter, cream cheese, and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until pale and fluffy, about 5 minutes. Add egg and orange zest and beat, scraping down sides of bowl as needed, just until combined. Reduce speed to low and with motor running, gradually add dry ingredients. Beat until dough comes together and no streaks of dry flour remain.
  • Divide dough in half and place each half on a piece of beeswax or plastic wrap. Pat into a 1"-thick disk. Wrap tightly and chill until firm, at least 2 hours and up to 12 hours.
  • Filling
  • Preheat oven to 325°F. Mix pumpkin seeds, sunflower seeds, ¼ cup poppy seeds, and ¼ cup sesame seeds in a medium heatproof bowl. Heat honey in a small saucepan over medium, stirring occasionally with a heatproof rubber spatula, until it bubbles and foams and turns dark amber (an instant read thermometer should register 300°F), about 5 minutes. Remove from heat and stir in tahini and ¾ tsp. salt. Pour over seeds and stir to coat. Let cool slightly (you want the mixture to be as hot as possible since it hardens as it cools, but not so hot you could burn your hands). Working quickly, scoop out heaping teaspoonfuls of filling and roll into 24 balls.
  • Roll out dough on a lightly floured surface to a scant ¼" thick. Punch out cookies with cutter. Transfer to 2 parchment-lined baking sheets. (You should ideally have 12 cookies per baking sheet.) They won't spread, so don't worry about getting them close. Gather up and reroll any scraps.
  • Beat egg with 1 Tbsp. water and a pinch of salt in a small bowl. Working one at a time, brush rounds with egg wash and place a ball of filling in the center. Fold sides of dough up to make a triangle, pinching corners to seal. Brush sides of dough with egg wash and sprinkle with more sesame seeds and poppy seeds.
  • Bake hamantaschen, rotating pans top to bottom and front to back halfway through, until crust is golden brown and filling is puffed, 18-22 minutes. Let cool on baking sheets.
  • Do ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.

HAMANTASCHEN



Hamantaschen image

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

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

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

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From solofoods.com


HAMANTASCHEN WITH POPPY SEED FILLING - RECIPE | COOKS.COM
2006-02-08 Cover and let stand in warm place (80 to 85 degrees) for 2 hours or until doubled in bulk. Punch down dough, cover and let rest 10 minutes. Roll out 1/8 inch thick on a lightly floured board. Cut into 4 inch circles. Place a scant tablespoon of filling in the center of each. Moisten edges with a little water.
From cooks.com


HAMANTASCHEN COOKIE RECIPE - MATSUYAMA-PINGPONG.COM
2022-06-06 hamantaschen cookie recipe; hamantaschen cookie recipe. 2022年6月6日 ...
From matsuyama-pingpong.com


JOAN NATHAN’S PERFECT POPPY-SEED HAMANTASCHEN - THE FORWARD
2017-03-06 Cover with the milk and simmer for a few minutes, stirring occasionally. Turn off the heat and cool. 2) Transfer the poppy seeds and milk to …
From forward.com


HAMANTASCHEN COOKIES STORY - THERESCIPES.INFO
The name for triangular poppy seed pockets in medieval Europe - Mohntashen - sounded a lot like "Haman," leading the cookies to eventually be labeled hamantaschen and solidifying their association with Purim. "Prune filling became traditional in the 18th century. As the story goes, in 1731 a plum preserve merchant named David Brandeis ...
From therecipes.info


PRUNE & POPPYSEED HAMANTASCHEN - ISA CHANDRA MOSKOWITZ
2013-02-28 Divide dough in two, roll into a ball and flatten a bit into a fat disc, then wrap each in plastic and refrigerate for about 30 minutes. In the meantime prepare the filling. Prepare the filling: Roughly chop the prunes and place them in a sauce pot. Add the poppyseeds, sugar, orange juice, water and orange zest.
From theppk.com


HAMANTASCHEN | RECIPE | CUISINE FIEND
2016-02-24 1. To make the pastry, beat the icing sugar and the egg yolks in a food processor or with an electric mixer. Add the butter and lemon zest and beat to blend. Gradually add the flour and the salt, mixing until it forms a ball. Wrap it in cling film and refrigerate for an hour or …
From cuisinefiend.com


HAMANTASCHEN COOKIES WITH POPPY SEED FILLING - UNCONVENTIONAL …
Cover with a second sheet of parchment paper and roll out into an ⅛” thickness. Cut out circles using a round cookie cutter (or a glass rim). Transfer the cookies onto the prepared cookie sheet. Place about 1 tsp of the filling in the center of each circle. Then lift two edges of the circle up over the filling and pinch to seal a “corner ...
From unconventionalbaker.com


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