Poppyseed Hamantaschen Recipes

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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

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.

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

HAMANTASCHEN



Hamantaschen image

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

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

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.

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

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 recipeland.com


THIS HAMANTASCHEN RECIPE IS A CELEBRATION OF SEEDS ...
2020-03-03 In a small saucepan set over medium-high heat, the honey will bubble and foam, then turn dark amber and start to smell toasty. You’re going to keep an eye on it, stirring occasionally with a ...
From epicurious.com


POPPY SEED HAMANTASCHEN-PURIM COOKIE RECIPE-EATS BY THE …
2020-03-11 Flatten each into a disk, wrap in plastic wrap and chill until firm – at least 2 hours or up to overnight. While the dough chills, make the filling. In a large saucepan over medium heat, whisk together the milk, sugar, and orange zest. Using a coffee or spice grinder, or blender, grind the poppy seeds to a fine powder.
From eatsbythebeach.com


POPPY SEED FILLING - IN JENNIE'S KITCHEN
2018-02-28 Combine the sugar and water in a small pot over medium-low heat. Cook until sugar begins to dissolve. Add the poppy seeds, and stir to mix well. Stir in the zest, juices, vanilla, and sherry. Stir well using a wooden spoon. Stir in the egg, and once well mixed, stir in the butter. Cook, stirring constantly, until the butter is completely melted ...
From injennieskitchen.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


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