Poppy Seed Hamantaschen
![Poppy Seed Hamantaschen](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTg2MzUsInB1ciI6ImJsb2JfaWQifX0=--bcbc0c36cbcc779838a9b12334ca1a3e0b7ba2ba/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_6cd255b22c16d5cb4d1c.jpg)
Yield
36 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
5-6 | cups |
all-purpose flour
divided |
|
½ | teaspoon |
salt
|
|
1 | teaspoon |
baking powder
|
|
½ | cup |
vegetable shortening
|
*
|
5 | large |
eggs
|
|
1 | cup |
honey
|
|
Poppy Seed Filling |
* | ||
2 | cups |
poppy seed
|
*
|
1 | cup |
milk
|
|
¾ | cup |
honey
|
|
1 | teaspoon |
lemon zest
|
|
½ | cup |
raisins, seedless
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
all-purpose flour
divided |
|
||
2.5 | ml |
salt
|
|
5 | ml |
baking powder
|
|
118 | ml |
vegetable shortening
|
*
|
5 | large |
eggs
|
|
237 | ml |
honey
|
|
0 |
Poppy Seed Filling |
* | |
473 | ml |
poppy seed
|
*
|
237 | ml |
milk
|
|
177 | ml |
honey
|
|
5 | ml |
lemon zest
|
|
118 | ml |
raisins, seedless
|
|
Directions
- Use your food processor to grind the poppy seeds for the filling.
Combine 5 cups flour, salt and baking powder; mix well.
Make a well in the center and add shortening, 4 eggs and honey.
Work together until dough is formed, adding flour as needed.
Roll out thinly and cut into 4-inch circles. For filling, grind poppy seeds.
Combine with milk and honey. Cook over low heat until thickened.
Add lemon peel and raisins; cool.
Place 1 tablespoon filling on each dough circle; fold up three sides and press together into triangles leaving tops somewhat open.
Beat remaining egg and brush over dough.
Bake at 350℉ (180℃) 20 minutes or until browned.