RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Hamantaschen, Poppy-Pecan-Honey - dairy
In THE WORLD OF JEWISH ENTERTAINING, Gil Marks writes "Many Purim dishes involve a filling, alluding to the many intrigues, secrets, and surprises unfolding in the Purim story." The following is a recipe for a fully enclosed, stuffed hamantasch. Karen Selwyn * * * * * * * * Poppy-Pecan-Honey Hamantaschen Poppy Seed Filling: 1 cup poppy seeds 1 cup milk 1/2 cup honey 1/2 cup pecans 1/4 cup sugar pinch of cinnamon 1 teaspoon vanilla Honey dough: 2 1/2 cups sifted all-purpose flour (approximately) 1/4 teaspoon salt 3/4 teaspoon baking powder 1/4 cup unsalted butter 2 eggs 1/2 cup honey 1 egg yolk 2 tablespoons cream Place the poppy seeds and milk in a blender container and process at high speed briefly. Add the honey and process until the mixture is smooth. Place the poppy seed mixture in the top of a double boiler over hot water. Cook for 10 minutes, stirring occasionally. Add the pecan, sugar, and cinnamon. Stir until the sugar dissolves. Continue cooking 5 additional minutes. Let mixture cool slightly and add the vanilla. Refrigerate at least 6 hours and up to overnight. Sift the flour with the salt and baking powder into a bowl. Add the butter. Blend with a pastry blender until the texture resembles coarse crumbs. Make a well in the center of the flour mixture. Place the eggs and the honey in the well. Mix thoroughly until a soft dough is formed. Add more flour if the dough seems too sticky. Place the dough in the freezer for 1/2 hour. Preheat the oven to 375 F. Position two cookie racks in the oven so the oven is evenly divided into thirds. Divide the dough in half. Roll out one half of the dough as thin as possible on a well-floured surface. Cut the dough into 3-inch squares. Repeat with the remaining dough. In a small mixing bowl, combine the egg yolk and cream, beating well. Place a scant tablespoon of the poppy seed filling in the center of each square. Brush the edges of a square with the egg yolk mixture. Fold the square in half to form a triangle. Seal the dough edges by pressing along the edge with the tines of a fork. Repeat the process with each square of dough. Place the triangles on two ungreased cookie sheets. Brush the top of the triangles with the remaining egg yolk mixture. Bake 10 minutes. Reverse the position of the baking sheets within the oven. Continue cooking an additional 10 minutes. Remove the hamantaschen from the cookie sheets and cool on a wire rack. Source: KITCHEN BOUQUETS Bert Greene
