Hamentaschen (poppyseed-filled pastries)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Black poppyseeds |
| ½ | cup | Milk |
| 2 | tablespoons | Butter |
| ¼ | cup | Superfine sugar |
| 2 | tablespoons | Corn syrup |
| ½ | cup | Walnuts, chopped |
| ⅓ | cup | Raisins |
| ½ | teaspoon | Vanilla extract or grated lemon rind |
| 2 | Eggs (reserve a little for glazing) | |
| ⅔ | cup | Superfine sugar |
| ½ | cup | Oil |
| 1 | teaspoon | Vanilla extract |
| ½ | Orange, grated rind of | |
| 3 | cups | All-purpose flour |
| 1½ | teaspoon | Baking powder |
Directions
FILLING
PASTRY
Stir together milk and poppyseeds, followed by all the other ingredients except the vanilla extract or lemon rinds. Cook in a small pan until thick (about 5 minutes), Taste and add more sugar if necessary. Add vanilla or lemon rind when cool.
Whisk the eggs until thick, then whisk in the sugar, oil and seasonings.
Stir in enough flour to make a rollable dough. Roll out on a floured board until ¼" thick and cut into 3" rounds.
Place a spoonful of the cooled filling in the center of each round and then draw up three sides to form a triangle and pinch the edges firmly together.
Brush the tops with a little beaten egg. Bake at 350 degrees for 30 minutes. Cool on a cooling rack.
Makes about 24 hamentaschen. Keeps for one week in an airtight container.
Can be frozen for 3 months. Posted to Kitmailbox Digest by William and Melissa Firman <mfirman@...> on Mar 31, 1997