This great recipe has it all what it takes to make perfect, delicious and gorgeous hamantaschen. Here, sugar and honey nicely mellow the bitterness of poppy seeds to make incredibly tasty poppy seed filled cookie. Smart Recipes, American Recipes, Dairy,Eggs,Grains Recipes, Recipes Dairy,Eggs,Grains American Hamantaschen Hamantaschen Recipe | RecipeSavants.com PT1H15M Serves 12 Ingredients: 0.75 Cup Sugar 1 Cup Milk 5.5 Cups Flour 1 Egg Yolk 1 Package Active Dry Yeast 0.5 Cup Butter Or Margarine 3 Eggs 1 Cup Poppy Seeds 0.5 Cup Honey 0.5 Cup Milk 1 Tablespoon Fresh Lemon Juice 1 Tablespoon Sugar 0.25 Teaspoon Salt 0.5 Teaspoon Vanilla Extract Combine yeast and 1/4 cup of warm water in a small bowl and set aside. In a pan, heat 1 cup milk with butter, 3/4 cup sugar and 1 tsp of salt until sugar dissolves. Let cool a little until just lukewarm. In a large mixing bowl, add milk mixture with 2 cups of flour and mix to combine. Beat in 2 eggs along with the yeast mixture and more flour to form a moderately stiff dough. Flour a smooth working surface and knead dough over it for about 10 minutes. Make a large ball out of the dough and place in a well-greased bowl, turn once to coat ball with oil. Cover and leave to rise for about 1½ hours or until doubled. In the meanwhile, prepare the poppy seed filling. Heat 1/2 cup milk in a saucepan over medium heat with poppy seed, honey, lemon juice, 1 tablespoon sugar and salt. Bring to a boil and reduce heat to simmer with constant stirring for about 4 minutes. Add vanilla and let cool a little. Halve the dough. Roll each half into a 17x12 rectangle and cut each rectangle into circles of 4-inch with jar lid or a large cookie cutter. Spoon filling over the center of each circle. Moist edges with whisked egg. To make triangles, fold the sides up, pinching the edges lightly to seal and leaving about 1-inch of filling exposed. Place on a baking sheet and leave to rise for about 20 to 30 minutes or until doubled. Preheat oven to 350 Degrees. Give the cookies egg wash with the egg yolk whisked with water and bake for 15 to 20 minutes. Cool on wire rack before serving.

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