Hamantaschen

Name: Hamantaschen
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 115 g butter (diced); 115 g caster sugar; 1/2 tsp vanilla extract; 3 egg yolks; 250 g all-purpose flour; 3 tbsp poppy seeds (for filling); 1 tbsp liquid honey (for filling); 25 g icing sugar (for filling); 1 lemon zest, finely grated (for filling); 1 tbsp lemon juice (for filling); 50 g almond flour (for filling); 25 g raisins (for filling); 2 beaten eggs (for brushing)

Triangular hat-shaped pastry eaten during Purim (Jewish holiday), filled with poppy seeds and other ingredients.

55 min

Easy

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Ingredients

butter (diced) 115 g

caster sugar 115 g

vanilla extract 1/2 tsp

egg yolks 3

all-purpose flour 250 g

poppy seeds (for filling) 3 tbsp

liquid honey (for filling) 1 tbsp

icing sugar (for filling) 25 g

lemon zest, finely grated (for filling) 1

lemon juice (for filling) 1 tbsp

almond flour (for filling) 50 g

raisins (for filling) 25 g

beaten eggs (for brushing) 2

Instructions

Make the dough

Cream the butter and sugar in a bowl. Add the vanilla extract and egg yolks. Add the flour and knead by hand into a smooth dough. Wrap in cling film and chill.

Make the filling

Put the poppy seeds, honey, sugar, lemon zest, and lemon juice into a saucepan with 4 tablespoons of water and stir while heating to a boil. Remove from heat, then stir in the almond flour, half the beaten egg, and raisins. Let cool.

Prepare the oven

Preheat the oven to 180°C (Th. 6). Line 2 baking sheets with parchment paper.

Shape the pastries

On a lightly floured work surface, roll out the dough to 3 mm thick. Use a 7.5 cm round cutter to cut out circles. Place 1 teaspoon of filling in the center of each circle. Brush the edges with a little beaten egg, then fold the edges toward the center to form a triangular hat shape, pinching the seams to seal. Place on the baking sheets, leaving a little space between each.