I started to make hamantaschen in 2016 △▽
Although I have been baking cookies since I was a child, I became interested in making hamantaschen with a variety of fillings ♪
I got a bag of white poppyseeds in Japan last year and have made white poppyseed filling. The seeds have a nutty flavor and are tasty! I used organic whole wheat pastry flour for the dough but you can use all purpose flour instead.
Hamantaschen with white poppy seed filling
4 oz unsalted butter, room temperature 1/2 cup organic pure cane sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 tsp grated lemon zest
2 cups Whole wheat pastry flour + more for rolling
1 teaspoon baking powder A pinch of kosher salt 1 ~ 2 teaspoons water if needed
~White poppy seed filling~
1/2 cup almond milk (or other plant-based milk or cow milk)
1/2 cup organic honey
8 oz whole white poppy seeds
1/2 Tablespoon unsalted butter
1tsp squeezed lemon juice
1 tsp vanilla extract 1 egg yolk
*Preheat the oven 350 degrees F.
<Directions for the dough>
1. In a medium bowl, whisk together sifted hole whole wheat flour, baking powder, and salt.
2. In a large bowl, mix butter and sugar well together. Add and mix whisked eggs, lemon zest, and vanilla extract until fluffy.
3. Slowly stir the dry ingredients (1) in to the wet ingredients (2) and mix until the dough comes together with a wooden spoon. Knead the dough until smooth with your hands. If the dough is dry to form, add 1 teaspoon water. Gather the dough and divided it in half with a knife and wrap each tightly in plastic wrap. Refrigerate for at least 1 hour. If you don’t have time, you don’t need to refrigerate the dough. Use a rolling pin to press and roll out the dough into a 1⁄4-inch-thick round. Use a 3-inch round cookie cutter or glass to cut circles.
4. Place them on the prepared baking sheet spaced 1 inch apart. Place 1 or 1.5 teaspoons of filling into the center of each circle. Press up the sides to form triangles and pinch to enclose the filling. Repeat the process with the remaining dough and filling.
5. Bake at 350 degrees F for 18 to 20 minutes, until lightly golden brown. Remove from the oven and let the cookies cool on the sheet for 5 - 10 minutes, then move to a wire rack and cool the cookies.
<Directions for filling>
1. Grind the poppy seeds in a coffee grinder for about 15 seconds until powdery.
2. Mix almond milk or regular milk and raw honey in a pot. Once boiling, reduce heat and add the poppy seeds and mix well. Then add butter, lemon juice, and vanilla extract. Simmer and stir often for a few minutes. Add egg yolk and mix well. Simmer until the mixture thicken for about 5 - 7 minutes. Remove from the heat and let cool.
* If you use regular poppy seeds, The recipe is the same as this white poppy seed filling.