International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Smoked Salmon Cheesecake






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > candy / snacks > hamantaschen with poppy seed filling
from NY, US FOR THE DOUGH: 1 cup confectionersí 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 FOR POPPY SEED FILLING: 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 A filled pastry served at Purim, this recipe uses a cookie dough others recipes are yeast based. Put the confectionersí 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. Cover with plastic wrap and refrigerate for an hour or overnight. Meanwhile, prepare the filling: Put milk, sugar and orange zest in a saucepan over medium heat. Grind poppy seeds in coffee grinder. When mixture is warm, turn heat to low and add poppy seeds and raisins. Cook 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 cool. Preheat the oven to 350 degrees. Line 2 pastry sheets with parchment paper. Roll out the dough to 1/4-inch thickness and use a cookie cutter or glass to cut 3-inch circles. Put a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles. Brush the tops with beaten egg. Bake until golden and dough is delicately firm all the way through, about 15 minutes. If trays are on different racks, switch them after about 10 minutes. Yield: About 30 cookies. My Note: the dough needs to be chilled well. Other fillings may used than the one provided ( fruit, chocolate , date, cheese, etc., etc. ) Source: The NY Times

Hamantaschen with Poppy seed Filling


SUBMITTED BY
list all recipes for CANDY-SNACKS (223)
list all German recipes (77)
list all recipes by BUTTERFLYDOG (1134)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Photo
(posted April 9, 2011)

from NY, US

FOR THE
DOUGH:
1 cup confectionersí
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
FOR POPPY
SEED FILLING:
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

A filled
pastry served at Purim, this recipe uses a cookie dough others recipes are
yeast based.

Put the confectionersí
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. Cover with plastic wrap and refrigerate for an hour or overnight.

Meanwhile, prepare the filling: Put
milk, sugar and orange zest in a saucepan over medium heat. Grind poppy seeds in coffee grinder. When mixture is warm, turn heat to low and add poppy seeds and raisins. Cook 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 cool.

Preheat the oven to 350 degrees.
Line 2 pastry sheets with parchment paper.

Roll out the dough to 1/4-inch thickness and use a
cookie cutter or glass to cut 3-inch circles. Put a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles. Brush the tops with beaten egg.

Bake until golden and dough is delicately firm all the way through, about 15 minutes. If trays are on different racks, switch them after about 10 minutes.

Yield: About 30 cookies.

My Note: the
dough needs to be chilled well.
Other fillings may used than the one provided ( fruit,
chocolate , date, cheese, etc., etc. )

Source: The NY Times



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.