Hamantaschen is a traditional cookie for Purim. It is a 3 corner cookie that traditionally represents Haman’s hat. When I make Hamantaschen they have always been the traditional cookie with Mohn (poppyseed) filing. It is a process because you make the dough, the filing and then assemble.
2 cups ap flour
1 teaspoon baking soda
1 pinch of salt
1/2 cup sugar
8 tablespoons (1 stick) butter, cut up
2 eggs, beaten
1 tablespoon grated lemon zest
Sift the dry ingredients (including sugar) together. Work the butter into the dry ingredients with a pastry blender or forks. Then add in the eggs 1 at a time and mix with the pastry blender. Then blend in the lemon peel. Form the dough into a ball, wrap it in parchment paper or plastic wrap and refrigerate for 1 hour.
1 cup poppy seeds
1/2 cup honey
1/2 cup milk
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1/2 cup raisins
Combine the poppy seeds, honey, and milk in a saucepan. Simmer for 10 minutes, stir constantly, and the mixture should thicken. Take off the flame and mix in lemon juice, zest and raisins. Let cool.
1 egg, beaten with 1 tablespoon of water
Divide dough into manageable portions and roll out between 2 pieces of parchment paper until it is between 1/8 to 1/4 inch thick. Then cut the dough out into about 3 inch circles (I use the top of a glass). Then place a teaspoon on filling in the middle. Then pinch the dough around the filling to form a triangular shape. Then brush with egg wash (do this when all of them are formed;). Place on a baking sheet and bake at 350 degrees for 15-20 minutes or until golden brown.
(If I make them for this Purim I will post a picture on this post)