Beth Yeshua HaMashiach 7000 Bellaire Blvd.  Houston, TX  77074  (713) 771-9673 bymashiach@ev1.net

Preparing Filling:  Grind the poppy seeds in a blender or with a mortar and pestle until most of the seeds are broken up (if the seeds are not ground, the texture of the filling will not be as fine, nor the flavor as rich).  Put the ground poppy seeds into a small saucepan with the remaining ingredients.  Cook over medium heat, stirring frequently, for about 10 minutes or until the mixture is very thick and almost all the liquid gone.  Remove filling from the heat and let it cool slightly; chill it before using (can be covered and refrigerated for up to 3 days). NOTE;  If you prefer, you may use another thick fruit filling.

Poppy Seed Filling 1 c. poppy seeds                                                             1/4 c. dark raisins or currants 1/2 c. milk/water                                                               1 t. butter 1/2 c. honey                                                                          2 t. lemon/orange juice

RECIPE OF THE MONTH

Beth Yeshua HaMashiach 7000 Bellaire Blvd.  Houston, TX  77074  (713) 771-9673 bymashiach@ev1.net

HAMANTASCHEN from the Jewish Holiday Cookbook

THE DOUGH

1/2 c. butter, softened                                                      1 t. vanilla extract 1/4 c. packed light brown sugar                                    1 t. baking powder 1/4 c. honey                                                                         1/2 t. baking soda 2 large eggs                                                                         2 1/2 c. all-purpose unbleached                                                                                                                flour

Mixing dough:  Use an electric mixer at medium speed to cream the butter with the brown sugar and honey in a medium-sized bowl until light and fluffy.  Beat in the eggs and vanilla.  Mix in the baking powder, baking soda, and flour until very well combined.  Form the dough into a thick circle, wrap it in plastic wrap, and refrigerate for 2 hours--3 days.

THE FILLING

THE MAKING

Roll out half the chilled dough onto a lightly floured surface until it is about 1/8" thick.  Cut out circles about 3" in diameter.  Put a generous teaspoon of filling in the center of each circle; fold up the edges to form a triangular base, and pinch the edges together tightly, leaving a small opening in the center of the cookie where the filling can be seen.  Makes about 2 dozen hamentaschen.  Put the cookies about 1" apart on a greased or a non-stick spray-coated cookie sheet.  Do the same with the second half of the dough.

THE BAKING

Bake at 350 degrees F for 15 minutes or until lightly browned.  Cool on a wire rack.

This page was last updated on: June 11, 2003