Mohn Hamantashen
A triangular filled pastry, traditionally eaten during the Jewish Holiday of Purim.
Yield
1 batchPrep
60 minCook
20 minReady
9 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| pastry | |||
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
butter
|
|
| ½ | pound |
cream cheese
|
|
| Mohn filling | |||
| ½ | cup |
poppy seed
|
*
|
| 1 | cup |
walnuts
finely chopped |
|
| 1 | cup |
raisins, seedless
finely chopped |
|
| 8 | ounces |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| pastry | |||
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
butter
|
|
| 226.8 | g |
cream cheese
|
|
| Mohn filling | |||
| 118 | ml |
poppy seed
|
*
|
| 237 | ml |
walnuts
finely chopped |
|
| 237 | ml |
raisins, seedless
finely chopped |
|
| 231.2 | ml/g |
honey
|
|
Directions
Sift the flour.
Cream the butter and cream cheese until well blended.
Gradually add the flour, mixing and make a ball of dough.
Refrigerate overnight.
Combine the mohn filling ingredients.
It may take a little more, or a little less, than about 8 oz of honey; use enough to hold the mixture together.
Roll out the dough (not too thin) and cut into 3-inch squares.
Fill each square with about 1 tablespoon of mohn and fold the dough square over to make a triangle.
Bake on a greased pan at 350℉ (180℃) F until golden brown, about 20 minutes.
