Hamantashen I recipe

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Ingredients

1 (.25 ounce) package active dry yeast
1 cup milk
¾ cup white sugar
½ cup butter
1 teaspoon salt
5 ¼ cups all-purpose flour
2 eggs
1 (12 ounce) can poppyseed filling
1 teaspoon lemon zest
1 tablespoon lemon juice
1 egg yolk
1 tablespoon cold water

Nutrition Info

350.4 calories
carbohydrate: 57.7 g
cholesterol: 55.5 mg
fat: 9.9 g
fiber: 1.3 g
protein: 7.4 g
saturatedFat: 4.7 g
servingSize: -
sodium: 233.1 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soften yeast in 1/4 cup warm water. Heat milk, sugar, butter or margarine and salt until the sugar dissolves, cool to lukewarm. Stir in 2 eggs. Stir in yeast mixture and 2 cups of the flour, beat well. Stir in enough of the rest of the flour to make a moderately stiff dough.

  2. Knead on floured surface till smooth, and shape into a ball. Place dough into a greased bowl and cover with a towel. Let rise until doubled, then divide in half.

  3. To make Filling: Combine the poppy seeds with the lemon peel and lemon juice and mix well. Set aside.

  4. Roll each half of the risen dough into a 17 x 12 inch rectangle. Cut into 4 inch circles. Put about 1/2 Tablespoon of the filling on each circle. Moisten the edges, bring the sides together and pinch, forming a triangle. Place on a greased cookie sheet and cover. Let the dough rise again until doubled.

  5. Brush with egg yolk mixed with water, then bake at 350 degrees F (180 degrees C) for 15 to 20 minutes.

Recipe Yield

30 cookies

Recipe Note

A cookie traditionally made for the Jewish holiday Purim. They are often filled with a poppy seed or fruit filling.

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