Altschul Recipe Database: Hamantaschen

Recipe: Hamantaschen
This is a Dessert Dish.
Full Recipe: Jewish Cookbook
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poppy seeds
golden raisins
light corn syrup
lemon
1/2 cup unsalted butter
1-1/4 cup sugar
2 tbsp milk
1 egg
1 tsp vanilla OR almond extract
pinch of salt
1-1/2 to 2-1/4 cups flour

1 cup poppy seeds, coarsely ground
1/2 cup milk
1/2 cup raisins, roughly chopped
3-4 tbsp sugar
2 tbsp light corn syrup
1-2 tsp lemon zest
1 tsp vanilla extract

Cream butter and sugar until pale and fluffy. In a separate bowl, mix milk, egg, vanilla, and salt. Sift flour into a third bowl.

Beat creamed butter mixture with 1/3 of the flour, then gradually add the remaining flour in three batches, alternating with the milk mixture. The dough should be the consistency of a loose shortbread dough. If it is too stiff, add a little extra milk. Cover and chill.

Roll out dough to a thickness of about 1/8 of an inch, then cut into rounds approximately 3 inches in diameter. Place 1-2 tbsp of filling in center of round, then pinch the pastry together to form three corners. Bake at 350F for 15-18 minutes, until pale golden.

To make the poppy seed filling, put all the ingredients except vanilla into a pan and simmer for 5-10 minutes or until the mixture has thickened and most of the milk has been absorbed. Stir in the vanilla.