Poppy Seed Meringue Triangle Hamantaschen 1 cup poppy seeds 1/4 cup butter or margarine, softened 1/4 cup sugar 2 large eggs, separated 1 teaspoon vanilla extract 1 & 1/3 cups all purpose white flour (preferably unbleached) 1 & 1/2 teaspoons baking powder 1/8 teaspoon cream of tartar 2/3 cup packed brown sugar Grind the seeds in a blender, coffee grinder or with mortar and pestle until most of the seeds are broken up. (Seeds can be used whole but the texture and flavor will not be as fine or rich.) Set aside. In a medium bowl at medium speed, cream butter with sugar, then mix in egg yolks and vanilla. Add flour, baking powder and mix will until combined and crumbly. Firmly press the crumbs into greased 9-inch-square baking pan. Set aside. In a clean bowl with clean beaters, beat egg whites with the cream of tartar until frothy. Gradually add brown sugar until stiff peaks form, then fold in the poppy seeds. Evenly spread the meringue mixture over the dough in the pan. Bake in a preheated 350-degree oven for 30 minutes, or until the top is set and very lightly browned. Cool completely in pan on a wire rack. When cool, cut into 4 large squares, then diagonally cut each square into 4 triangles (to resemble hamantaschen). Cookies --> Hamantashen Kosher Food for Body and Soul 9 2005 - 1 2007 Jewish Recipes Home | About Us | Submit a Recipe | New Recipes | Links Kosher Grocery Store | Kitchenware | Judaica | Free Offer | Sale | Search Recipes Jewish Recipes Recipes Cooking Terms Foods Spices Cookbooks Dairy Meat Parve Baba Ganoush Bagels Blintz Challah Charoset Cholent Etrog Farfel Falafel Gefilte Fish Hamantaschen Hummus Jewish Holidays Knish Kosher Recipes Kosher Wines Kugel Latkes Lox (salmon) Matzah Pita Sufganiya Tzimmes Jewish Cooking Judaica Kitchenware Kosher Symbols What is Kosher ? What is a hechsher? Page Options Send Jewish Recipes: Copyright - Disclaimer Add us to your favorites | Jewish Recipes --> Recipes --> Purim --> Hamantashen Favorite Hamantashen Cookie Dough and Fillings Yield: about 5 dozen 3 eggs 1 cup oil 1 cup sugar 2 tsp baking powder 1/2 cup water 1/2 cup orange juice 1/8 tsp salt 4 cups flour (approximately) PRUNE FILLING: 1 lb prunes, stewed 10 minutes, pitted & chopped 1 cup raisins, chopped 1/2 lemon, juice & rind 1/4 cup bread crumbs 1/2 cup sugar 1 tbsp honey POPPY SEED FILLING: 1/2 lb poppy seeds 4 tbsp honey 2 tbsp sugar juice of 1/2 lemon HAMANTASCHEN: Combine the ingredients in the order given, using enough flour to make a soft dough which is not sticky Let stand 15 minutes. Divide dough into 4 parts. Roll to 1/4" thickness on a floured board. Cut in 4" circles. Place a tsp of desired filling in the center of each circle. Form triangles by folding the sides in towards the middle. Brush with beaten egg. Bake on a lightly greased baking sheet at 350 degrees F for 30 minutes, until golden brown. PRUNE FILLING: Combine all the ingredients and mix thoroughly. POPPY SEED FILLING: Soak the poppy seeds in boiling water overnight. Drain, dry and grind through food chopper, using finest blade. Add remaining ingredients and mix well. Cookies --> Hamantashen Kosher Food for Body and Soul 9 2005 - 1 2007 Jewish Recipes Home | About Us | Submit a Recipe | New Recipes | Links Kosher Grocery Store | Kitchenware | Judaica | Free Offer | Sale | Search Recipes Jewish Recipes Recipes Cooking Terms Foods Spices Cookbooks Dairy Meat Parve Baba Ganoush Bagels Blintz Challah Charoset Cholent Etrog Farfel Falafel Gefilte Fish Hamantaschen Hummus Jewish Holidays Knish Kosher Recipes Kosher Wines Kugel Latkes Lox (salmon) Matzah Pita Sufganiya Tzimmes Jewish Cooking Judaica Kitchenware Kosher Symbols What is Kosher ? What is a hechsher? Page Options Send Jewish Recipes: Copyright - Disclaimer Add us to your favorites | Jewish Recipes --> Recipes --> Purim --> Hamantashen Favorite Hamantashen Cookie Dough and Fillings Yield: about 5 dozen 3 eggs 1 cup oil 1 cup sugar 2 tsp baking powder 1/2 cup water 1/2 cup orange juice 1/8 tsp salt 4 cups flour (approximately) PRUNE FILLING: 1 lb prunes, stewed 10 minutes, pitted & chopped 1 cup raisins, chopped 1/2 lemon, juice & rind 1/4 cup bread crumbs 1/2 cup sugar 1 tbsp honey POPPY SEED FILLING: 1/2 lb poppy seeds 4 tbsp honey 2 tbsp sugar juice of 1/2 lemon HAMANTASCHEN: Combine the ingredients in the order given, using enough flour to make a soft dough which is not sticky Let stand 15 minutes. Divide dough into 4 parts. Roll to 1/4" thickness on a floured board. Cut in 4" circles. Place a tsp of desired filling in the center of each circle. Form triangles by folding the sides in towards the middle. Brush with beaten egg. Bake on a lightly greased baking sheet at 350 degrees F for 30 minutes, until golden brown. PRUNE FILLING: Combine all the ingredients and mix thoroughly. POPPY SEED FILLING: Soak the poppy seeds in boiling water overnight. Drain, dry and grind through food chopper, using finest blade. Add remaining ingredients and mix well. Cookies --> Hamantashen Kosher Food for Body and Soul 9 2005 - 1 2007 Jewish Recipes Home | About Us | Submit a Recipe | New Recipes | Links Kosher Grocery Store | Kitchenware | Judaica | Free Offer | Sale | Search Recipes Jewish Recipes Recipes Cooking Terms Foods Spices Cookbooks Dairy Meat Parve Baba Ganoush Bagels Blintz Challah Charoset Cholent Etrog Farfel Falafel Gefilte Fish Hamantaschen Hummus Jewish Holidays Knish Kosher Recipes Kosher Wines Kugel Latkes Lox (salmon) Matzah Pita Sufganiya Tzimmes Jewish Cooking Judaica Kitchenware Kosher Symbols What is Kosher ? What is a hechsher? Page Options Send Jewish Recipes: Copyright - Disclaimer Add us to your favorites | Jewish Recipes --> Recipes --> Purim --> Hamantashen Favorite Hamantashen Cookie Dough and Fillings Yield: about 5 dozen 3 eggs 1 cup oil 1 cup sugar 2 tsp baking powder 1/2 cup water 1/2 cup orange juice 1/8 tsp salt 4 cups flour (approximately) PRUNE FILLING: 1 lb prunes, stewed 10 minutes, pitted & chopped 1 cup raisins, chopped 1/2 lemon, juice & rind 1/4 cup bread crumbs 1/2 cup sugar 1 tbsp honey POPPY SEED FILLING: 1/2 lb poppy seeds 4 tbsp honey 2 tbsp sugar juice of 1/2 lemon HAMANTASCHEN: Combine the ingredients in the order given, using enough flour to make a soft dough which is not sticky Let stand 15 minutes. Divide dough into 4 parts. Roll to 1/4" thickness on a floured board. Cut in 4" circles. Place a tsp of desired filling in the center of each circle. Form triangles by folding the sides in towards the middle. Brush with beaten egg. Bake on a lightly greased baking sheet at 350 degrees F for 30 minutes, until golden brown. PRUNE FILLING: Combine all the ingredients and mix thoroughly. POPPY SEED FILLING: Soak the poppy seeds in boiling water overnight. Drain, dry and grind through food chopper, using finest blade. Add remaining ingredients and mix well. Cookies --> Hamantashen Kosher Food for Body and Soul 9 2005 - 1 2007 Jewish Recipes Home | About Us | Submit a Recipe | New Recipes | Links Kosher Grocery Store | Kitchenware | Judaica | Free Offer | Sale | Search Recipes Jewish Recipes Recipes Cooking Terms Foods Spices Cookbooks Dairy Meat Parve Baba Ganoush Bagels Blintz Challah Charoset Cholent Etrog Farfel Falafel Gefilte Fish Hamantaschen Hummus Jewish Holidays Knish Kosher Recipes Kosher Wines Kugel Latkes Lox (salmon) Matzah Pita Sufganiya Tzimmes Jewish Cooking Judaica Kitchenware Kosher Symbols What is Kosher ? What is a hechsher? Page Options Send Jewish Recipes: Copyright - Disclaimer Add us to your favorites | Jewish Recipes --> Recipes --> Purim --> Hamantashen Favorite Hamantashen Cookie Dough and Fillings Yield: about 5 dozen 3 eggs 1 cup oil 1 cup sugar 2 tsp baking powder 1/2 cup water 1/2 cup orange juice 1/8 tsp salt 4 cups flour (approximately) PRUNE FILLING: 1 lb prunes, stewed 10 minutes, pitted & chopped 1 cup raisins, chopped 1/2 lemon, juice & rind 1/4 cup bread crumbs 1/2 cup sugar 1 tbsp honey POPPY SEED FILLING: 1/2 lb poppy seeds 4 tbsp honey 2 tbsp sugar juice of 1/2 lemon HAMANTASCHEN: Combine the ingredients in the order given, using enough flour to make a soft dough which is not sticky Let stand 15 minutes. Divide dough into 4 parts. Roll to 1/4" thickness on a floured board. Cut in 4" circles. Place a tsp of desired filling in the center of each circle. Form triangles by folding the sides in towards the middle. Brush with beaten egg. Bake on a lightly greased baking sheet at 350 degrees F for 30 minutes, until golden brown. PRUNE FILLING: Combine all the ingredients and mix thoroughly. POPPY SEED FILLING: Soak the poppy seeds in boiling water overnight. Drain, dry and grind through food chopper, using finest blade. Add remaining ingredients and mix well. Cookies --> Hamantashen Jewish Recipes Home | About Us | Submit a Recipe | New Recipes | Links Kosher Grocery Store | Kitchenware | Judaica | Free Offer | Sale | Search Recipes Jewish Recipes Recipes Cooking Terms Foods Spices Cookbooks Dairy Meat Parve Baba Ganoush Bagels Blintz Challah Charoset Cholent Etrog Farfel Falafel Gefilte Fish Hamantaschen Hummus Jewish Holidays Knish Kosher Recipes Kosher Wines Kugel Latkes Lox (salmon) Matzah Pita Sufganiya Tzimmes Jewish Cooking Judaica Kitchenware Kosher Symbols What is Kosher ? What is a hechsher? Page Options Send Jewish Recipes: Copyright - Disclaimer Add us to your favorites | Jewish Recipes --> Recipes --> Purim --> Hamantashen Filo Hamantaschen Makes 6-8 dozen Syrup: 1/2 cup sugar 1/4 cup water 1 teaspoon lemon juice 1 Tablespoon Honey Bring sugar, water and lemon juice to boil, stirring until sugar dissolves. Cook briskly for 5 minutes. Stir in honey. Set aside. 1/4 lb. butter or margarine 1/4 cup oil 1/2 lb. filo dough (Keep waiting filo covered as not to dry out) 1/2-1 cup ground walnuts Fillings of choice - try canned almond filling combined with semi-sweet chocolate chips or peanut butter with chocolate chips. Poppy seeds and other more traditional fillings may also be used. Combine butter and oil over heat, just to melt. Cut filo into 6 strips. (Parallel to short side of dough) Place damp towel on work surface. Place waxed paper over damp towel. Place strip of filo on wax paper. Brush with butter/oil. Sprinkle lightly with ground nuts. Place a teaspoon of filling about an inch from the edge. Fold like a flag. Repeat. Place on foil lined and greased cookie sheets. Brush with butter/oil. (May be covered with foil and frozen at this point.) Bake at 350 degrees for 15-20 minutes-until golden brown. Spoon syrup over Hamantaschen and let cool on rack. Cookies --> Hamantashen Jewish Recipes Home | About Us | Submit a Recipe | New Recipes | Links Kosher Grocery Store | Kitchenware | Judaica | Free Offer | Sale | Search Recipes Jewish Recipes Recipes Cooking Terms Foods Spices Cookbooks Dairy Meat Parve Baba Ganoush Bagels Blintz Challah Charoset Cholent Etrog Farfel Falafel Gefilte Fish Hamantaschen Hummus Jewish Holidays Knish Kosher Recipes Kosher Wines Kugel Latkes Lox (salmon) Matzah Pita Sufganiya Tzimmes Jewish Cooking Judaica Kitchenware Kosher Symbols What is Kosher ? What is a hechsher? Page Options Send Jewish Recipes: Copyright - Disclaimer Add us to your favorites | Jewish Recipes --> Recipes --> Purim --> Hamantashen Chocolate Hamantaschen Yield: 60 servings CARAMEL PECAN FILLING: 3/4 cup sugar 1/4 cup water 2 cups toasted chopped pecans 7 tablespoons butter or margarine 1/2 cup milk or nondairy creamer 1/4 cup honey CHOCOLATE FILLING: 1/2 cup cocoa powder 1/2 cup sugar 1/4 cup milk or whipping cream or coffee 1 cup chopped toasted walnuts HAMANTASCHEN: 3 cups flour 1/2 cup finely ground almonds 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup sugar 1 cup butter or margarine 3 tablespoons hot water 2 tablespoons cocoa powder 1 egg 1 egg white CARAMEL PECAN FILLING: Bring sugar and water to boil in heavy saucepan over medium-high heat, stirring with wooden spoon until sugar dissolves. Remove from heat and add pecans, butter and milk. Return to heat, stirring constantly, and simmer until thick, about 10 minutes. Remove from heat and stir in honey. Transfer to oven-proof glass bowl, cover with plastic wrap and refrigerate until set, about 1 hour. CHOCOLATE FILLING: Combine cocoa, sugar, milk and walnuts in bowl and blend thoroughly. HAMANTASCHEN: Combine flour, almonds, baking powder, salt and sugar. Blend in butter with electric mixer until mixture resembles very fine crumbs. Blend water and cocoa in small bowl and beat in egg. Add to flour mixture and beat until mixture begins to form dough. Do not over-mix. Transfer to floured board and knead into ball. Chill 30 minutes for easier handling. Divide into 6 or 7 portions. Flatten each with palm of hands and roll out 1/4- inch thick. Cut into 3-1/2 inch rounds with scalloped cookie cutter. Place 1 teaspoon Caramel Pecan Filling or Chocolate Filling in center of each round. Fold edges of dough toward center to form triangle, leaving bit of filling visible in center. Pinch edges to seal. Place on lightly greased foil-lined baking sheet and brush with egg white. Bake at 350 degrees F until firm, about 20 minutes. Transfer to racks to cool Cookies --> Hamantashen Kosher Food for Body and Soul 9 2005 - 1 2007 Jewish Recipes Home | About Us | Submit a Recipe | New Recipes | Links Kosher Grocery Store | Kitchenware | Judaica | Free Offer | Sale | Search Recipes Jewish Recipes Recipes Cooking Terms Foods Spices Cookbooks Dairy Meat Parve Baba Ganoush Bagels Blintz Challah Charoset Cholent Etrog Farfel Falafel Gefilte Fish Hamantaschen Hummus Jewish Holidays Knish Kosher Recipes Kosher Wines Kugel Latkes Lox (salmon) Matzah Pita Sufganiya Tzimmes Jewish Cooking Judaica Kitchenware Kosher Symbols What is Kosher ? What is a hechsher? Page Options Send Jewish Recipes: Copyright - Disclaimer Add us to your favorites | Jewish Recipes --> Recipes --> Purim --> Hamantashen Hamantaschen Cookie Dough (Pareve) Yield: 15 (using a 1 lb. coffee can) 2 c. flour 2 tsp. baking powder 1/2 c. sugar 1/2 c. shortening 2 eggs, beaten 1/2 tsp. vanilla 1/2 tsp. rum or almond extract 1. In a large bowl, mix dry ingredients. 2. Cut in shortening. 3. Add eggs and extracts, mix well to form dough into a ball. 4. Roll out dough on a floured surface and cut into circles using a 1 lb. coffee can for large Hamantaschen or a wide mouth glass for smaller Hamantaschen. 5. Place filling in center of each circle and turn up 3 edges to form a triangle. Pinch touching edges together to seal. 6. Bake in oven preheated to 350 degrees F. for 25 to 30 minutes until lightly golden. 7. Cool completely; store in airtight container. Cookies --> Hamantashen Kosher Food for Body and Soul 9 2005 - 1 2007 Jewish Recipes Home | About Us | Submit a Recipe | New Recipes | Links Kosher Grocery Store | Kitchenware | Judaica | Free Offer | Sale | Search Recipes Jewish Recipes Recipes Cooking Terms Foods Spices Cookbooks Dairy Meat Parve Baba Ganoush Bagels Blintz Challah Charoset Cholent Etrog Farfel Falafel Gefilte Fish Hamantaschen Hummus Jewish Holidays Knish Kosher Recipes Kosher Wines Kugel Latkes Lox (salmon) Matzah Pita Sufganiya Tzimmes Jewish Cooking Judaica Kitchenware Kosher Symbols What is Kosher ? What is a hechsher? Page Options Send Jewish Recipes: Copyright - Disclaimer Add us to your favorites | Jewish Recipes --> Recipes --> Purim --> Hamantashen Yeast Dough Hamantaschen Source: From the World of Jewish Cooking by Gil Marks 1 package (2 1/2 teaspoons) active dry yeast or 1 (.6-ounce) cake fresh yeast 1 cup warm water (105-110 degrees for dry yeast, 80-85 degrees for fresh yeast) 1/2 cup sugar 1/2 cup vegetable oil, melted margarine, or melted butter 2 large eggs 1 teaspoon table salt or 2 teaspoons kosher salt About 4 cups unbleached all-purpose flour Mohnfullung (Poppy Seed Filling) * 1 cup poppy seeds, crushed or ground * 1/2 cup water or milk * 1/2 cup sugar or honey or any combination * Pinch of salt * 2 tablespoons lemon or orange juice, or 1/2 teaspoon vanilla * 2 teaspoons lemon or orange zest * 1/2 cup golden raisins or chopped dried apricots * 1/2 cup finely chopped walnuts or almonds (optional) DOUGH: Dissolve the yeast in 1/4 cup of the water. Stir in 1 teaspoon of the sugar and let stand until foamy, 5-10 minutes. Add the remaining water, remaining sugar, oil, margarine, or butter, eggs, and salt. Blend in 1- 1/2 cups of the flour. Add the remaining flour, 1/2 cup at a time, until the mixture holds together. On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to coat. Cover with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1- 1/2 hours, or in the refrigerator overnight. (The dough is easier to handle when chilled, which is beneficial for cakes that require rolling.) Punch down the dough. Divide the dough into thirds. On a lightly floured surface, roll out each dough piece 1/4 inch thick. Cut out 3 to 4-inch rounds. Place 1 tablespoon filling in the center of each dough round. Pinch the bottom side of the dough round together over the filling. Fold down the top flap and pinch the other two sides together to form a triangle, leaving some filling exposed in the center. (The Hamantaschen can be prepared ahead to this point and frozen for several months. Defrost before baking.) Place the cookies 2 inches apart on several greased baking sheets. Cover and let rise at room temperature until nearly double, about 1 hour. Preheat the over to 350 degrees F. Brush the tops of the Hamantaschen with an egg wash (consisting of 1 egg beaten with 1 tablespoon water). Bake until golden brown, about 25 minutes. Transfer to a wire rack and let cool completely. FILLING: Combine the poppy seeds, water or milk, sugar, or honey, and salt in a small saucepan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the remaining ingredients. Let cool, and store in the refrigerator if not using immediately. Yields about 2 cups. Cookies --> Hamantashen Kosher Food for Body and Soul 9 2005 - 1 2007 Kosher Food for Body and Soul 9 2005 - 1 2007 Kosher Food for Body and Soul PLETZL (POLISH ONION COOKIES/CRACKERS) Yield: 4-5 dozen depending on size * 1 3/4 sticks butter/margarine * 1 egg * 3/4 cup yogurt or buttermilk * 3 cups self-raising flour * 1 teaspoon salt * 1 egg, lightly beaten * 3 big onions, minced * poppy seeds (optional) * cooking salt Make dough of all ingredients and chill for a few hours. Roll out and punch out disks with a cup. Lightly knead leftover dough and repeat until all used up. Place disks on cookie sheets. Brush with lightly beaten egg and put 1/2 teaspoon or so of minced onion on each disk. Sprinkle with poppy seeds and salt. Bake in medium heat (350 degrees Fahrenheit) until golden-brown. Note: The onion may be sauted a little if you don't like it raw. Need Mail bonding? 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