Yield: 36 Servings
|1 cup||Ground poppy seeds|
|½ cup||Milk or water|
|2 tablespoons||Butter or margarine|
|¼ cup||Granulated sugar|
|1 tablespoon||(level) golden (corn) syrup or honey|
|2 tablespoons||Sultanas (golden raisins) or raisins|
|1 cup||Cake crumbs|
|1 teaspoon||Vanilla essence|
From: japlady@... (Rebecca Radnor) Date: Wed, 1 Feb 1995 03:44:21 GMT Some recipes for Hamantashen, from various sources. For those of you who don't know, this is a traditional Jewish food (pastry) eaten during the festival of Purim. It is made in the shape of a triangle to remember the triangle shaped hat worn by the villian Hayman of the Queen Ester story.
I'm also going to suggest you check out the New Complete International Jewish Cookbook by Evelyn Rose, New York: Carroll & Graf Publishers, Inc., 1992. That book has a bunch of recipies including: Melt in the mouth pastry hamantaschen, Kichel Hamantaschen, wine and walnut filled hamantaschen (romanian style), Parev dough hamantaschen, soured cream hamantaschen, a delux cheese filling, a delux walnut filling.
Since your interest is in poppyseed filling, I"m including one of the poppyseed fillings from that book (there's a bunch of them).
Grind the poppy seeds in a nut or coffee grinder, then heat gently with all the other ingredients (except the crumbs and vanilla) stirring constantly until a thick paste is formed. Stir in crumbs and vanilla.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .