Poppy Seed Hamantaschen
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Poppy Seed Hamantaschen

These traditional hamantaschen biscuits have a poppy seed filling inside a buttery biscuit. Most recipes are dry, but these ones are tender and delicious.

JewishAustralianPrincess Queensland, Australia

Ingredients

Makes: 2 dozen

  • Filling
  • 3/4 cup poppy seeds
  • 1/2 cup (125ml) milk
  • 1/4 cup (125ml) honey
  • 1/4 cup (60g) white sugar
  • 1 teaspoon orange zest
  • 1/4 cup (40g) sultanas
  • 2 tablespoons butter
  • 1/4 cup (30g) walnuts
  • Biscuit
  • 130g butter
  • 3/4 cup (170g) white sugar
  • 1 egg
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla essence
  • 1 tablespoon milk
  • 1 1/4 cup (160g) plain flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

Preparation:1hour  ›  Cook:10min  ›  Extra time:2hours30min chilling  ›  Ready in:3hours40min 

    Filling

  1. Combine poppy seeds, milk, honey, sugar, zest and sultanas in a saucepan. Cook over low heat until slightly thickened, about 15 minutes. Stir in butter and walnuts then continue stirring until butter has melted. Remove from heat then cover and chill for 2 or more hours.
  2. Biscuit Dough

  3. Cream together butter and sugar. Beat in the egg, orange zest, vanilla and milk. In a separate bowl, sift together the dry ingredients then add to the wet and combine until well mixed. Cover and chill dough for 1 hour or more.
  4. Assembly

  5. Preheat oven to 200 degrees C. Line a baking tray with baking paper. Roll out the dough on a lightly floured surface, to about 1/2 cm thick. Using cookie cutters, cut out 6-7 cm circles. Lay them out on the prepared baking tray.
  6. Place a teaspoon of filling in the centre of each circle then pull up the edges on 3 sides and firmly pinch corners together. Refrigerate for at least 30 minutes prior to baking. Bake in preheated oven until cooked and golden brown, about 8 minutes.

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