Poppy Seed Hamantaschen
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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
- 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.
- 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.
- 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.
- 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.
Filling
Biscuit Dough
Assembly
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