Oznei haman (hamentashen)

Yield: 30 Cookies

Measure Ingredient
SIMPLE POPPY FILLING (VER. 1):
½ cup Sugar
1 tablespoon Honey
¼ cup Water
1 cup Ground poppy seeds
2 tablespoons Lemon juice
1 tablespoon Lemon zest
¼ cup Raisins
Bread or biscuits crumbs
1 cup Ground poppy seeds
1 cup Milk
2 tablespoons Butter
2 tablespoons Honey
½ cup Almonds, chopped
1 tablespoon Lemon zest
¼ cup Sugar
¼ cup Raisins
1 Semisweet apple, grated
2½ cup Flour
½ cup Sugar
2 Egg yokes
¼ cup Brandy, milk or orange juice
1 tablespoon Vanilla extract
1 tablespoon Lemon zest
1 pinch Salt
½ pounds Cold margarine, cut to small cubes

POPPY FILLING (VER. 2

DOUGH

Source: CAKES FOR ALL SEASONS by Nira Scheuer VER 1: In a small pot put the sugar, honey and water and cook until the sugar melts. Add poppy seeds, stir and cook for another 1 min. Add lemon juice, lemon zest and raisins to the poppy mixture. Set aside to cool until the dough is prepared.

NOTE: mixture should be only a little damp. add bread or biscuits crumbs to drain excess liquids.

Poppy filling (ver. 2) : In a pot boil all ing, except the apple, and stir until the mixture thickens. Add more sugar to taste. Set aside to cool. add the grated apple or ¼ c of jam.

NOTE: mixture should be only a little damp. add bread or biscuits crumbs to drain excess liquids.

Dough : Put all ing. in a bowl. Knead until you get uniform dough. If the dough is sticky add a bit more flour.

To get Oznei Haman:

1) Roll out the dough to 3mm / ⅛" .

2) cut circles with a cup. put 1 ts. filling in the middle of each circle.

fold to triangle shape (push three sides up).

3) brush with an egg. bake at 180C/350F for 15-20 min until cookies are golden brown.

Posted to JEWISH-FOOD digest V97 #039 by eyal adelman <eemcs@...> on Feb 04, 1997.

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