HONEY WALNUT FILLING FOR HAMANTASHEN
Make and share this Honey Walnut Filling for Hamantashen recipe from Food.com.
Provided by DrGaellon
Categories Sauces
Time 10m
Yield 36 hamentashen
Number Of Ingredients 4
Steps:
- Combine ingredients in a small saucepan. Cook over low heat until very thick.
Nutrition Facts : Calories 46.7, Fat 2.2, SaturatedFat 0.2, Sodium 7.7, Carbohydrate 7, Fiber 0.3, Sugar 6, Protein 0.7
HAMANTASHEN
As a child, I love the holiday of Purim, the time when my mother would make hamantashen, filled with apricot jam or dried prune fillings. As a young adult, when I was living in Jerusalem, I discovered a whole new world of hamantashen fillings, and the magic of the shalach manot, the gift baskets stuffed with fruits and cookies. Traditionally, these were made to use up the year's flour before the beginning of Passover as well as to make gift offerings. Strangely enough, hamantashen are little known in France, except among Jews coming from eastern European backgrounds. The North African Jews don't make them, nor do the Alsatian Jews, who fry doughnuts for Purim (see following recipe). French children who do eat hamantashen like a filling of Nutella, the hazelnut-chocolate spread. You can go that route, or opt for the more traditional apricot preserves, prune jam, or the filling of poppy seeds, fruit, and nuts that I've included here.
Yield about 40 cookies
Number Of Ingredients 17
Steps:
- To make the dough, cream the butter or margarine with the sugar in the food processor. Add the egg, vanilla, and orange juice, and continue to mix until smooth.
- Add 2 1/2 cups flour, the baking powder, and the salt. Process until smooth. Flour your hands, remove the dough from the food processor, and cover it in plastic wrap. Chill in the refrigerator for a few hours or overnight.
- Meanwhile, make the filling. Put the poppy seeds in a small saucepan. Cover with the milk, and simmer for a few minutes, stirring occasionally. Turn off the heat, and cool.
- Add the poppy seeds and milk to the sugar, dates or figs, raisins, walnuts, almonds, lemon zest, and egg yolk. Transfer to a food processor equipped with a steel blade, and pulse until just combined. Refrigerate until the batter is chilled.
- When ready to make the cookies, remove the cookie dough from the refrigerator, preheat the oven to 375 degrees, and grease two cookie sheets.
- Divide the dough into four pieces. Roll one ball out on a lightly floured board to a thickness of 1/8 inch. Cut the dough into 3-inch circles. Place 1 teaspoon of filling in the center of each circle. To shape the hamantashen, first brush water around the rim of the circle with your finger. Lift the edges of the dough up to form a triangle around the filling, pinching the three corners together, leaving a small opening in the center. Transfer to the cookie sheet, and bake in the oven for 10 to 15 minutes, or until the tops are golden. Repeat with each of the remaining dough balls.
ALL-THE-SEEDS HAMANTASCHEN
These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch. Be sure to work quickly when forming the filling into balls: It will firm up as it cools, but soften again when you bake the cookies.
Provided by Kendra Vaculin
Categories Cookies Butter Cream Cheese Egg Orange Sesame Honey Purim Dessert
Yield Makes about 24
Number Of Ingredients 20
Steps:
- Dough
- Whisk baking powder, salt, and 1½ cups (188 g) flour in a medium bowl to combine. Set aside. Beat butter, cream cheese, and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until pale and fluffy, about 5 minutes. Add egg and orange zest and beat, scraping down sides of bowl as needed, just until combined. Reduce speed to low and with motor running, gradually add dry ingredients. Beat until dough comes together and no streaks of dry flour remain.
- Divide dough in half and place each half on a piece of beeswax or plastic wrap. Pat into a 1"-thick disk. Wrap tightly and chill until firm, at least 2 hours and up to 12 hours.
- Filling
- Preheat oven to 325°F. Mix pumpkin seeds, sunflower seeds, ¼ cup poppy seeds, and ¼ cup sesame seeds in a medium heatproof bowl. Heat honey in a small saucepan over medium, stirring occasionally with a heatproof rubber spatula, until it bubbles and foams and turns dark amber (an instant read thermometer should register 300°F), about 5 minutes. Remove from heat and stir in tahini and ¾ tsp. salt. Pour over seeds and stir to coat. Let cool slightly (you want the mixture to be as hot as possible since it hardens as it cools, but not so hot you could burn your hands). Working quickly, scoop out heaping teaspoonfuls of filling and roll into 24 balls.
- Roll out dough on a lightly floured surface to a scant ¼" thick. Punch out cookies with cutter. Transfer to 2 parchment-lined baking sheets. (You should ideally have 12 cookies per baking sheet.) They won't spread, so don't worry about getting them close. Gather up and reroll any scraps.
- Beat egg with 1 Tbsp. water and a pinch of salt in a small bowl. Working one at a time, brush rounds with egg wash and place a ball of filling in the center. Fold sides of dough up to make a triangle, pinching corners to seal. Brush sides of dough with egg wash and sprinkle with more sesame seeds and poppy seeds.
- Bake hamantaschen, rotating pans top to bottom and front to back halfway through, until crust is golden brown and filling is puffed, 18-22 minutes. Let cool on baking sheets.
- Do ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.
HAMANTASCHEN WITH POPPY SEED FILLING
Purim, which celebrates the biblical story of the Jews' deliverance from a plot to kill them by Haman, minister to the Persian king, is a special time when people drink, dance and play jokes. Gifts of food called shalah manot are distributed, which include fruit, cookies and, of course, hamantaschen.
Provided by Joan Nathan
Categories cookies and bars, dessert
Time 2h15m
Yield About 30 cookies
Number Of Ingredients 17
Steps:
- Put the confectioners' sugar and the egg yolks in a food processor and blend. Add butter and lemon zest and process to blend. Gradually add the flour and the salt, pulsing until it forms a ball. Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap. Chill until firm, at least 1 hour or up to overnight.
- Meanwhile, prepare the filling: Put milk, sugar and orange zest in a saucepan over medium heat. Grind poppy seeds to a fine powder in coffee grinder, taking care not to over-process to a paste. When milk mixture is warm, turn heat to low and add poppy seeds and raisins. Cook at a low simmer stirring frequently until the seeds absorb the milk and the mixture is thick, about 15 minutes. Add the lemon juice, brandy, orange liqueur and butter. Stir and cook for 2 minutes more. Stir in the vanilla extract, remove from the heat and let cool completely, or chill until needed, up to 3 days.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Unwrap one of the chilled dough disks and place on a piece of parchment paper that has been dusted lightly with flour. Lightly dust the top of the dough with flour. Cover with a second piece of parchment paper. Let stand at room temperature until malleable, about 5 minutes. Use a rolling pin to press and roll out the dough into a 1/4-inch- thick round between the sheets of parchment, flipping the dough occasionally. Use a plain biscuit or cookie cutter or glass to cut 3-inch circles, placing the circles on the prepared baking sheet spaced 1 inch apart. Place the baking sheet in the refrigerator to chill until firm while you repeat the rolling/cutting process with the second round of dough.
- Remove the first pan of dough rounds from the refrigerator. Place a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles, pinching the ends closed. If the dough is too firm, let stand a minute or two to soften; returning the baking sheet to the refrigerator if the dough becomes too soft. Repeat with the remaining dough rounds.
- Brush the tops with beaten egg. Bake until golden and dough is delicately firm all the way through, about 13-18 minutes, rotating the racks front to back and top to bottom after about 10 minutes.
- Place trays on wire racks for 10 minutes before transferring cookies on parchment to racks to cool completely.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 14 milligrams, Sugar 9 grams, TransFat 0 grams
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