Best Traditional Poppy Seed Mohn Hamantaschen Recipes

TRADITIONAL POPPY SEED MOHN HAMANTASCHEN

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.

TRADITIONAL POPPY SEED MOHN HAMANTASCHEN

Steps:

• Mix the eggs, sugar, oil and vanilla. Add 1 cup of flour and the baking powder. Mix. Add the remaining flour until the dough forms a soft, but not sticky ball. Roll out the dough and cut out circles. Put a teaspoon of filling in the center of each circle. Gently fold the sides and pinch shut tightly. Bake for 10-12 minutes on 350°F. Yields: 20 Hamantaschen
• Beat the egg in a bowl and set aside. Melt the 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. 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. 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.