๐ Recipe
Hamantaschen with Poppy Seed Filling
My father-in-law loves to share Jewish traditions with us and this week he told me about Purim. Purim is a festival commemorating the survival of the Jews who were marked for death by Persian ruler, Haman. The three corners of the triangle-shaped hamantaschen represents Haman's three-cornered hat. Eating hamantaschen is in defiance of bowing down to Haman and preventing him from carrying out his evil plan. I love the tradition of celebrating holidays by sharing food and stories of our pasts. I hope you enjoy this delicious dessert!
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Ingredients
- โ Cup Coconut Oil
- ยฝ Cup Sugar
- Zest of 1 Lemon
- 3 Large Eggs
- 2 Cups All Purpose Flour
- 1 teaspoon Baking Powder
- ยผ teaspoon Kosher Salt
- Filling
- ยฝ Cup Poppy Seeds
- ยฝ Cup Unsweetened Vanilla Almond Milk
- ยผ Cup Honey
- 1 teaspoon Vanilla Extract
- Pinch of Salt
- Zest & Juice of ยฝ Lemon
- Topping
- Sprinkles
Instructions
- For the filling: add Poppy Seeds to a small saucepan and stir in the Almond Milk, Sugar, Honey, Vanilla, Salt, and Lemon Zest & Juice. Bring to a rapid simmer and cook, stirring often, until thick and jammy; about 6 to 8 minutes. Transfer to a bowl and let cool completely. (You can refrigerate to expedite the process.)
- For the dough: Line a baking sheet with parchment paper. Combine the Coconut Oil and Sugar in a mixer fitted with the paddle attachment and beat on high speed until fluffy, about 1 minute. Add the Lemon Zest and 2 of the Eggs, then beat until very smooth, about 1 minute. Add the Flour, Baking Powder and Salt and beat on medium-low just until the dough comes together and cleans the side of the bowl. Wrap the dough in plastic and chill until the dough firms up enough to be rolled but is not so cold that it will crack, about 15 minutes.
- Preheat the oven to 350ยฐF.
- Beat the remaining Egg with a splash of water. Cut the dough in half. Roll one piece on a floured work surface to about โ -inch thick. Use a 3-inch ring cutter (or a water glass) to cut out as many circles as you can, saving the scraps. To form the hamantaschen, brush a circle with the egg wash and dollop about a teaspoon of filling in the center. Fold the dough up into 3 corners to form a triangle with the filling exposed in the middle. (Don't worry if the hamantaschen don't look completely full at this point; the filling expands as it bakes.) Place on the prepared baking sheet. Repeat with the remaining circles and dough half, rerolling the scraps once, if desired.
- Brush the hamantaschen with the egg wash (just the dough, not the filling). Bake, rotating the trays from top to bottom halfway through baking, until the filling is bubbly and the dough is set and light golden, about 12 minutes. While the filling is still hot, top with the sprinkles. Let cool before serving.
Notes
*Recipe created by Molly Yehย
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