Sweet Danish Hamantaschen With Cream Cheese Filling Poppys Recipes

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SWEET DANISH HAMANTASCHEN WITH CREAM CHEESE FILLING & POPPYS



Sweet Danish Hamantaschen With Cream Cheese Filling & Poppys image

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

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

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.

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.

CREAM CHEESE HAMANTASCHEN



Cream Cheese Hamantaschen image

Categories     Dessert     Bake     Purim     Cream Cheese     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24 cookies

Number Of Ingredients 8

2 cups all-purpose flour
1/4 cup sugar
1/8 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
4 ounces (1/2 cup) cream cheese, cut into bits
1 large egg yolk
1 teaspoon vanilla
2/3 cup filling such as apricot jam, Date Orange Filling , Apple Raisin Filling , prune lekvar, or poppy-seed filling

Steps:

  • In a bowl with a pastry blender or in a food processor blend or pulse flour, sugar, and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs. In a small bowl stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). Gather dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days.
  • Preheat oven to 375° F.
  • Halve dough. On a lightly floured cool surface knead half of dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. Roll out dough 1/4 inch thick and with a 3-inch cutter cut out as many rounds as possible. Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. Reroll scraps and cut out more rounds. Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.)
  • Bake hamantaschen in middle of oven 20 minutes, or until pale golden. Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely. Make more hamantaschen with remaining dough and filling in same manner. Hamantaschen keep in an airtight container at room temperature 5 days.

EASY CREAM CHEESE DANISH



Easy Cream Cheese Danish image

This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make.

Provided by Natalie

Categories     Bread     Yeast Bread Recipes

Time 40m

Yield 10

Number Of Ingredients 9

2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, diced
¾ cup white sugar
1 ½ teaspoons lemon juice
1 teaspoon vanilla extract
2 teaspoons sour cream
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  • Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
  • In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
  • Bake in preheated oven for 20 to 30 minutes.
  • In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 50.9 g, Cholesterol 52.9 mg, Fat 29 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 582.1 mg, Sugar 31.5 g

POPPY-SEED DANISHES WITH CHERRY-CREAM CHEESE FILLING



Poppy-Seed Danishes with Cherry-Cream Cheese Filling image

Poppy-seed Danishes with a cream-cheese-and-cherry filling are cut and folded to resemble the blooming flowers.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 3h20m

Yield Makes 9

Number Of Ingredients 16

1 cup whole milk
1 stick unsalted butter, cut into 8 pieces, plus more for bowl
1/3 cup granulated sugar
2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
3 1/2 to 4 cups all-purpose flour, plus more for surface and hands
Salt
2 large eggs
1 large egg yolk lightly beaten with 1 tablespoon heavy cream, for egg wash
8 ounces cream cheese, room temperature
1/4 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1 large egg yolk
1 tablespoon plus 2 teaspoons poppy seeds
1/3 cup cherry preserves
1 cup confectioners' sugar
3 tablespoons whole milk or heavy cream

Steps:

  • Make the dough: Warm milk, butter, and granulated sugar in a small saucepan over a low heat until mixture reaches 120 degrees on a candy thermometer. (Butter will not melt completely.) Pour warm milk mixture over yeast in the bowl of a mixer; whisk to combine. Cover with 2 cups flour and 1 teaspoon salt (do not stir). Let stand for 5 minutes.
  • Using the dough-hook attachment, mix dough on medium speed, scraping down sides of bowl, until a sticky dough forms. Mix in eggs, 1 at a time. Reduce speed to low, and mix in 1 1/2 cups flour. (If dough is too sticky, mix in an additional 1/2 cup flour, 1 tablespoon at a time.) Continue to mix until dough is smooth and pulls away from sides of bowl, about 5 minutes more.
  • Using floured hands, turn out dough onto a lightly floured surface. Knead dough into a ball, and transfer to a large buttered bowl. Cover with plastic wrap, and let stand in a warm place until dough is doubled in volume, about 1 hour.
  • Return dough to lightly floured surface, and punch down. Reshape into a ball. Let stand, covered, for 10 minutes.
  • Meanwhile, make the filling: Beat cream cheese, confectioners' sugar, and vanilla with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Beat in egg yolk. Add poppy seeds, and beat until evenly distributed.
  • Preheat oven to 375 degrees. Roll out dough on a lightly floured surface into a 16-inch square. Trim edges using a sharp paring knife to form a 15-inch square. (If dough seems too warm or too elastic, refrigerate or freeze for 10 minutes.) Cut dough into nine 5-inch squares, and divide between 2 baking sheets.
  • Cut a 2-inch line from the 4 corners of each square into the center. Spread a heaping tablespoon filling onto each. Dollop centers with a heaping teaspoon preserves. Fold the 2 top corners into the center of each square. Repeat with remaining corners to form petals. Brush petals with egg wash. Bake until deep golden brown, 16 to 18 minutes. Let cool slightly.
  • Meanwhile, make the glaze: Mix together confectioners' sugar and milk until smooth. Cover with plastic wrap until ready to use. (If glaze gets stiff, add more milk, 1 teaspoon at a time, until desired consistency is achieved.)
  • Drizzle Danishes with glaze, and let stand for 10 minutes.

PURIM HAMANTASCHEN



Purim Hamantaschen image

Some of the nicest traditions of Purim are the giving of gifts to the poor and the giving of gifts of food to friends and family. Purim is known as a time of delicious smells emanating from the kitchen from the baking of the delicious sweets and goodies. Hamantaschen, a Purim cookie named for the three-cornered hat that Haman (the bad guy)wore, is one of the favorites. Prep time includes refrigeration.

Provided by Mirj2338

Categories     Dessert

Time 4h15m

Yield 12 Hamentaschen

Number Of Ingredients 8

1/2-1 cup sweet butter, softened
2 tablespoons confectioners' sugar
2 egg yolks
3 tablespoons ice water
1 1/2 cups flour
apricot jam or prune jam
butter (to grease the cookie sheet)
flour (to roll the dough on)

Steps:

  • Cream the butter and sugar together in the large bowl.
  • Add the egg yolks and continue to mix well.
  • Add the ice water.
  • Gradually stir in flour until a ball of dough is formed.
  • Place the dough in plastic wrap and refrigerate it for several hours or overnight.
  • When ready to continue, take dough out of refrigerator.
  • Turn on the oven to 350 degrees.
  • Grease the cookie sheet with the butter.
  • Divide the dough in half.
  • Wrap the extra half in the plastic and put back in the refrigerator.
  • Roll out the dough on a clean, lightly floured surface to a 1/4" thickness.
  • Cut it into 2" circles (use the top of a glass to"press out" the circles).
  • Place 1 teaspoon of the jam in the center of each circle and fold into three-cornered cookies.
  • Start by pressing two sides together, then fold the third side over and press the ends together.
  • Place the Hamantaschen about an inch apart on the greased cookie sheet and bake for 10-15 minutes, or until lightly browned along the edges.
  • You don't have to limit yourself to jam, I have used chocolate, peanute butter, a combo of peanut butter and chocolate, date spread, etc.

Nutrition Facts : Calories 138.1, Fat 8.5, SaturatedFat 5.1, Cholesterol 51.8, Sodium 2.7, Carbohydrate 13.3, Fiber 0.4, Sugar 1.4, Protein 2.1

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

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

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2021-11-23 Using a hand mixer, combine cream cheese, sugar, vanilla extract, and flour in a medium bowl. Place 1 TBSP of filling into the middle of each rosette. Place rosettes on baking sheet about 2 inches apart, and then brush with melted butter. Bake for …
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SAVOURY HAMANTASCHEN WITH CREAM CHEESE, SPINACH AND RICOTTA …
Keeping the mixer on low, add cream cheese and continue mixing just until the dough comes together. Flatten into a rough rectangle, wrap and chill for at least an hour. When ready to use, lightly flour a cutting board or your rolling surface. Roll dough out to a 1/2 centimeter thickness. Use a 10-12 centimeter round cutter to cut out circles.
From more.ctv.ca


PERFECT MELT-IN-YOUR-MOUTH HAMANTASCHEN - PRETTY. SIMPLE. SWEET.
2019-03-04 Make the filling: In a medium saucepan, place poppy seeds, milk, butter, sugar, honey, and salt and cook over medium-low heat, stirring occasionally, for about 10 minutes or until the seeds absorb the milk and the mixture has thickened. Remove from heat. Add lemon zest, nuts, and raisins, and mix to combine. Let cool to room temperature before ...
From prettysimplesweet.com


YEASTED HAMANTASCHEN WITH POPPY SEED FILLING - ASIF
Preparation. Make the dough: Place the yeast, sugar, vanilla extract (if using), and water into a large mixing bowl. Mix the ingredients well with a wooden spoon. Add 2 tablespoons of flour and stir until combined. Cover with plastic wrap and set the bowl aside for 10 minutes or until the mixture is foamy.
From asif.org


CREAM CHEESE HAMANTASCHEN DOUGH - THE WASHINGTON POST
1996-02-18 Add the butter or shortening and cream cheese in chunks along with the vanilla and salt. Process until the dough forms a ball. Remove from the processor bowl and sprinkle on …
From washingtonpost.com


CHOCOLATE CREAM CHEESE DANISH - STEPHANIE'S SWEET TREATS
2021-10-28 Place frozen puff pastry on the counter for 30 minutes to thaw. While you wait for the pastry to thaw, make the chocolate ganache. Pour chocolate chips in a bowl. Heat heavy cream in a saucepan over medium-low heat. Heat until steaming. Pour hot cream over chocolate chips. Let sit for 1 minute and 30 seconds.
From stephaniessweets.com


HAMANTASCHEN RECIPE | BON APPéTIT
2015-02-26 Step 2. Beat 1 cup (2 sticks) unsalted butter, 1 cup (200g) sugar, 1 tsp. Diamond Crystal kosher salt, and 1 tsp. (packed) finely grated lemon zest in a stand mixer fitted with paddle attachment ...
From bonappetit.com


CREAM CHEESE HAMENTASHEN DOUGH - JAMIE GELLER
2011-03-07 Preparation. 1. In the bowl of a mixer or food processor, combine butter and cream cheese, mixing well. 2. Add flour and sugar and mix well. 3. Wrap in wax paper and refrigerate for at least 4 hours or overnight. 4. Roll dough to ¼" thickness and cut into 3 to 4 inch round circles and place 2 inches apart onto the prepared cookie sheets.
From jamiegeller.com


THE 100 BEST HAMANTASCHEN RECIPES OF ALL TIME - KOSHER.COM
Buttery dough, sweet cream cheese filling, and cinnamon sugar topping. It’s like a cinnamon bun disguised as the classic Purim pastry. Get the recipe. Kitchen Tested, Melinda Strauss. Carrot Cake Looking to wow this Purim? Go all out with these spiced carrot hamantaschen cookies with Pecan Bourbon Raisin filling from the ever-innovative ...
From kosher.com


HAMANTASCHEN (JEWISH COOKIES WITH A POPPY-SEED FILLING)
Heat the milk over a low flame till it reduces to almost half. Stir in the butter and poppy seed powder, mix well. Add the honey and raisins, continue to cook over a low flame, stirring frequently, till the milk thickens to almost a coating consistency. Allow to …
From experiencesofagastronomad.com


FRUITY AND FLAKY CHEESE DANISH | BUTTERNUT BAKERY
Preheat the oven to 400F and line a large baking sheet with parchment paper. To make the cream cheese filling, mix together the softened cream cheese, sugar, extracts, and lemon juice until smooth. Start off with a fork to loosen up the mixture then switch to a whisk to remove any lumps. Set aside.
From butternutbakeryblog.com


STRAWBERRY DANISH WITH CREAM CHEESE - SUGAR AND SOUL
2021-04-02 Transfer the pastries to baking sheets, placing 4 on each. In a large bowl or stand mixer fitted with a paddle attachment, cream together the cream cheese and sugar until smooth. Beat in the egg yolk, vanilla, and salt and mix until fully combined. Use a medium cookie scoop to scoop the cream cheese mixture onto the center of the puff pastries.
From sugarandsoul.co


EASY CREAM CHEESE AND JAM DANISH RECIPE - CRUNCHY CREAMY SWEET
2017-09-01 Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone baking mat. Set aside. In a small mixing bowl, whisk cream cheese (it has to be very soft), sugar and vanilla. Set aside. Open the can with dough and separate the crescents. Roll each crescent dough into a 10" rope.
From crunchycreamysweet.com


PEACH CREAM CHEESE DANISH - DELICIOUSLY SEASONED
2021-08-08 Once the peach filling has cooled, add ½ of the peach filling on top of the cream cheese. Repeat steps for the second puff pastry sheet. Once the ends have been secured over the filling, start folding each piece over each other like a braid and secure. Brush with egg wash and bake for 25-30 minutes.
From deliciouslyseasoned.com


RABBI OLITZKY'S CHOCOLATE CREAM CHEESE HAMANTASCHEN - TORI AVEY
2010-02-22 Learn to make hamantaschen with chocolate cream cheese filling from a rabbi's family recipe. Kosher, Dairy, pareve dough. Kosher, Dairy, pareve dough. 1.1K shares
From toriavey.com


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Top Asked Questions

What is a hamantaschen?
Featuring a yeasted dough and a salty cheese filling, these hamantaschen are inspired by the texture and flavour of fatayer, a Lebanese pastry beloved around the world. This filling consists of a mix of feta, queso fresco, za’atar and sumac, but you can substitute and experiment with other cheeses or fillings such as meat or spinach.
What can I Fill my hamantaschen with?
If you don't like poppy seed filling, or if you'd like some variety, you can use other fillings as well. Strawberry and apricot jam have become very traditional. Prune lekvar is also traditional. Some people also like to fill them with chocolate or peanut butter. Get creative and have fun—there's a whole world of Hamantaschen out there!
How do you make a hamentaschen?
To create the hamentaschen shape, with a small pastry brush or your fingers, spread a bit of egg wash around the edge of the dough circle. Start with the part of the circle closest to you. Lift the dough with your two thumbs, then lift the sides with your two index fingers.
How do you make a poppy seed cake?
In a medium saucepan over medium heat, cook milk, sugar, and poppy seeds for 15 minutes. 8. Add the honey and lemon zest and cook 5 minutes more. Let cool. 9. Roll out the dough thinly and create circles.

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