Hamantaschen cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough;
220 grams sifted flour
80 g sifted powdered sugar
30 g almond meal (non-roasted)
200 g cold sweet cream butter cut into small cubes
1/2 tsp. vanilla
50 g corn starch
pinch of salt
zest of 1 lemon
1 egg
2 spoons milk
Filling;
200 g slightly ground poppy seeds
180 ml milk
140 g sugar
3 tbsp honey
lemon zest and 1 tsp fresh lemon juice
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Directions: |
Directions:Dough; In a Quisinart or mixer, combine dry ingredients and butter until crumbly. Add vanilla and milk (if needed) until it begins to form a sloppy ball. Transfer dough to plastic wrap and refrigerate for at least 1 hour. - Begin making filling.
Filling; Simmer all ingredients on low heat until thickened. Add honey at the end. Allow to cool. Preheat oven to 350 F.
Forming cookies. Remove dough from fridge and separate into three portions. Return two portions to the fridge. Once the dough is too warm it becomes too difficult to work and must be cooled again. Roll some dough out on a cold surface dusted with flour, to about 3 mm thickness. Use a large glass to cut out 3-4 " diameter circles. Return leftovers to the fridge. Use a thin spatula to loosen each circle. Add about 1 tsp. of filling mixture to the center of each circle of dough. Using a small amount of water on your fingertip, wet the edge of the circle. Pull up the edges of the circle in three sections and press the edges together, forming a triangular cookie with the filling in the middle. Place cookies on a greased cookie sheet and refrigerate while you continue to bring out cold dough to roll out and make more cookies. Once the cookies are ready, bake for 10-13 minutes. Remove when edges are golden. Cool on a rack. Dust lightly with powdered sugar. |
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Number Of
Servings: |
Number Of
Servings:~24 |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: Recipe provided by Neta Weschler - traditionally served at Purim. Port, chocolate, raisins or cranberries can be added to the filling
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