Kosher Heirloom Recipes
|Hamantashen with Poppy Seed Filling|
For cookie dough and poppy seed lovers, this one is a treat!
Make the dough: In a large bowl, beat eggs. Beat in oil, orange juice, sugar, vanilla, baking powder, orange rind and salt. Add flour gradually; mix thoroughly (do not over mix). Turn out onto a floured board and knead dough until smooth; add a little extra flour if dough is sticky. Divide into four portions and chill several hours.
Make the filling:* In a food processor, grind the poppy seeds and raisins; this could take several minutes. Place in a small pot and add the honey, and milk or milk substitute. Cook over medium-low heat , stirring constantly ,until thickened, about 20 minutes. Stir in the lemon rind and cool completely before using to fill the hamentashen.
Assemble: Roll on lightly floured surface to a 1/4th-inch thickness. Cut 3-4 inch rounds with a floured glass or cookie cutter. Fill with 3/4 teaspoon filling (do not overfill) . Pinch together sides of circle to form a triangle; some of the filling should be visible in the middle.
Place on lightly greased cookie sheet and bake in pre-heated 350 degree oven for 30 minutes or until lightly golden.
Yield: About 4 dozen depending on thickness of dough
*can use a can of prepared poppy seed filling such as Solo brand.
Recipes: Desserts, Holiday, Hamentashen, Poppy Seed, Parve or Dairy, Kosher