TRADITIONAL POPPY SEED MOHN HAMANTASCHEN

Traditional Poppy Seed Mohn Hamantaschen image

OPTIONAL: You can use pre-made pie/pastry fillings instead of 'from scratch'. I personally like poppy, nut, apricot, cherry, strawberry, lemon, chocolate chips, peanut butter or Nutella (mixed w/cornstarch until stiff and thick -- otherwise it is VERY messy!!) This recipe has been doubled. From the chabad.org website: https://www.chabad.org/recipes/recipe_cdo/aid/2870135/jewish/Traditional-Poppy-Seed-Mohn-Hamantaschen.htm Author: Miriam Szokovski FYI -- Meat/Dairy - Pareve (UNLESS ALTERED); Time 60 Minutes; Difficulty - Intermediate; Health - & Allergies Dairy-Free, Nu

Provided by Katherine NonyaBeeswax @TheMama1836

Categories Cookies

Number Of Ingredients 13

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Ingredients

1 cup(s) sugar
1 cup(s) corn or vegetable oil
4 - eggs, large or extra large
2 teaspoon(s) vanilla extract
~ 5 cup(s) flour
1 tablespoon(s) baking powder
3/4 cup(s) poppy seeds [poppy filling]
4 tablespoon(s) coconut oil or margarine (can use butter but will no longer be pareve)
1 cup(s) coconut milk [poppy filling] (or regular milk, but will no longer pareve)
4 tablespoon(s) honey or agave [poppy filling]
12 tablespoon(s) sugar [poppy filling]
2 eggs [poppy filling]
powdered sugar for rolling the dough - as needed

Steps:

HINT #1: You'll need to make the filling FIRST (unless you are using pre-made fillings) and let it cool before using it in the hamantaschen. The filling recipe may seem intimidating when you first read it, but read it carefully a second time and you'll find it's not as difficult as it sounds. While it's cooling, you can make the dough.
HINT #2: Common questions regarding how to make sure the hamantaschen don't open up while baking. So, some tips: * Keep the dough on the thinner side. * Do not overfill the hamantaschen. * Work patiently and consistently. Don't rush through. * Take the extra 15 seconds to make sure the edges are tightly pinched. I overlap the corners (or fold them over) in addition to pinching them, then shape them to look like corners. * Close the hamantaschen up more than you think you need to. DON[T overfill! * Be careful not to add too much flour to the dough, because that will make the dough drier and harder to seal. * Use powdered sugar instead of flour to roll the dough. It won't dry the batter out, and it adds a nice outer surface coating at the same time while baking
[POPPY FILLING DIRECTIONS]: Beat the egg in a bowl and set aside. Melt the coconut oil/butter/margarine in a small saucepan. Whisk in the coconut milk, sugar, and honey, and simmer over a low flame until the sugar is melted.
[POPPY FILLING DIRECTIONS]: Pour half the mixture into a cup or small bowl. Very slowly drizzle the hot mixture from the cup/bowl into the beaten egg, whisking constantly.
[POPPY FILLING DIRECTIONS]: Now slowly pour the egg mixture back into remaining hot mixture in the saucepan, whisking constantly. Simmer the mixture for 3-4 minutes until it thickens. Remove from fire. Whisk in the poppy seeds and refrigerate until fully cooled before using.
[DOUGH DIRECTIONS]: Mix the eggs, sugar, oil and vanilla. Add 1 cup of flour and the baking powder. Mix.
[DOUGH DIRECTIONS]: Add the remaining flour until the dough forms a soft, but not sticky ball.
[DOUGH DIRECTIONS]: Roll out the dough on a powdered-sugar sprinkled smooth surface to about 1/4+" thickness, then cut out circles. NOTE: I like to use a wide-mouthed cup as a cookie cutter for the dough - you get perfect circles every time, and a good-sized cookie.
Put a teaspoon (not measuring teaspoon) of filling in the center of each circle. Gently fold the sides into a triangle and gently pinch shut. Fold the corners over so that it does not open then reshape slightly for the triangle-shape. Bake for 10-12 minutes on 350°F.