Hamantaschens with white poppy seed filling

Last year, I got my hands on some white poppy seeds in Japan. My friends had shown me how to make hamantaschens with black poppy seed filling, so I decided to try making a filling with the white seeds. They add a nutty flavor and taste amazing. For the dough, I went with organic whole-wheat pastry flour, but you can totally use all-purpose flour instead.

Ingredients:

<Serves: 33-35>

Ingredients:

4 oz unsalted butter, at room temperature

1/2 cup organic pure cane sugar

2 large eggs, at room temperature

1 tsp vanilla extract

1 tsp grated lemon zest

2 cups whole wheat pastry flour, plus additional for rolling

1 tsp baking powder

A pinch of kosher salt1 to 2 tsp water, if necessary

White Poppy Seed Filling:

1/2 cup almond milk (or another plant-based milk or cow's milk)

1/2 cup organic honey

8 oz whole white poppy seeds

1/2 tbsp unsalted butter

1 tsp freshly squeezed lemon juice

1 tsp vanilla extract1 egg yolk

Preparation:

Preheat the oven to 350°F (180℃)

Instructions for Poppy Seed Filling:

1. Use a coffee grinder to grind the poppy seeds for approximately 15 seconds until they reach a powdery consistency.

2. Combine almond or regular milk with raw honey in a pot. Bring the mixture to a boil, then reduce the heat and incorporate the poppy seeds, stirring thoroughly. Add butter, lemon juice, and vanilla extract. Simmer the mixture, stirring frequently, for a few minutes. Incorporate the egg yolk and mix well. Continue to simmer until the mixture thickens, approximately 5 to 7 minutes. Remove from heat and allow to cool.

* The recipe remains unchanged for this white poppy seed filling if regular poppy seeds are used.

Instructions for Preparing the Dough:

1. In a medium bowl, whisk together the sifted whole wheat flour, baking powder, and salt.

2. In a large bowl, thoroughly blend the butter and sugar. Add the whisked eggs, lemon zest, and vanilla extract, mixing until the mixture is fluffy.

3. Gradually incorporate the dry ingredients from step 1 into the wet mixture from step 2, stirring with a wooden spoon until the dough forms. Knead the dough with your hands until smooth. If the dough is too dry, add 1 teaspoon of water. Divide the dough in half, wrap each portion tightly in plastic wrap, and refrigerate for at least 1 hour. If time is limited, refrigeration can be skipped. Roll out the dough to a 1/4-inch thickness using a rolling pin, and cut into circles with a 3-inch round cookie cutter or glass.

4. Arrange the circles on a prepared baking sheet, spacing them 1 inch apart. Place 1 to 1.5 teaspoons of filling in the center of each circle. Fold up the sides to form triangles, pinching to enclose the filling. Repeat with the remaining dough and filling.

5. Bake at 350°F (180℃) for 18 to 20 minutes, or until the cookies are lightly golden brown. Remove them from the oven and allow them to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely.

Posted on March 8th, 2020