Altschul Recipe Database: Hamantaschen
This is a Dessert Dish.
Full Recipe: Jewish Cookbook
Return to Main Recipe List
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 350°F 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.