Triangular Sultana Tarts

    Triangular Sultana Tarts

    2saves
    45min


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    These tarts are also known as Hamantaschen. The tarts in this recipe are filled with a sultana and poppy seed mix but others may include prunes or apricot jams. Their shape symbolises the hat of Haman who was plotting to exterminate the Jewish people of Persia.

    Ingredients
    Serves: 20 

    • Yeast Dough
    • 15g yeast
    • 100g sugar
    • 2 teaspoons salt
    • 350ml warm water
    • 2 eggs
    • 100g margarine or butter, melted
    • 1 teaspoon vanilla essence
    • 900g bread flour
    • Filling
    • 100g poppy seeds
    • 100ml water
    • 100g sultanas
    • 1 tablespoon golden syrup
    • 1 tablespoon caster sugar
    • Glaze
    • 2 tablespoons honey
    • 2 teaspoons warm water
    • 30g icing sugar

    Directions
    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Mix the yeast with the 2 tablespoons of the sugar, salt and 100ml of the warm water. Leave for 10 minutes until the yeast starts to foam.
    2. Whisk the eggs, sugar, margarine and vanilla essence. Using a dough hook add the flour and yeast mixture. If you don't have a dough hook use a wooden spoon.
    3. Continue to beat until the mixture is smooth and well combined. This will take about 5 minutes with the hook, longer by hand.
    4. Cover and leave to rise so that it is double in size. This will take approximately 2 hours.
    5. Roll out the dough so that it is 1 cm thick and 7cm around.
    6. For the filling put all the ingredients in a saucepan and simmer until thickened and the liquid has been absorbed. This will take about 5 minutes.
    7. Put a tablespoon of poppy seed filling in the centre of each round.
    8. Fold over the edges to form 3-cornered little cakes. Glaze the top with warm honey and water mixed together.
    9. Preheat the oven to 180 degrees C.
    10. Leave to rise for 30 minutes.
    11. Bake for 15 minutes or until golden brown.
    12. Dust with icing sugar just before serving.

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