Poppy Seed Hamantaschen
Hamentaschen are triangular-shaped pastries traditionally eaten during the Jewish holiday of Purim.
Poppy Seed Filling:
2 cups poppy seeds
1 cup milk
3/4 cup honey
1 teaspoon lemon peel
1/2 cup raisins
5 to 6 cups all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
5 large eggs - divided use
1 cup honey
- For Poppy Seed Filling: Grind poppy seeds; combine with milk and honey. Cook over low heat until thickened. Add lemon peel and raisins. Cool.
- For Pastry: Combine 5 cups flour, salt and baking powder; mix well. Make a well in the center and add shortening, 4 eggs and honey. Work together until dough is formed, adding flour as needed.
- Roll out thinly and cut into 4-inch circles.
- Place 1 tablespoon filling on each; fold up three sides and press together into triangles leaving tops somewhat open. Beat remaining egg and brush over dough.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes or until browned.
Makes 3 dozen.
Recipe and photograph courtesy of the National Honey Board.