Poppy Seeds Hamantashen
1 hr 30 min.
ready in 2 h.
- For the dough
- 2 ¼ cups all-purpose flour
- 1 pinch salt
- 2 Tbsps sugar
- ⅔ cup unsalted butter
- 1 egg yolk
- milk (if needed)
- To glaze
- 1 egg (beaten)
- For the filling
- 1 ⅙ cups Poppy seeds
- ¾ cup milk
- 2 Tbsps honey
- 4 Tbsps sugar
- 4 Tbsps raisins
- 1 unwaxed lemon (finely grated zest)
- 1 Tbsp lemon juice
- 1 ½ Tbsps unsalted butter
For the dough: mix together the flour, salt and sugar in a mixing bowl. rub in the butter until the mixture resembles breadcrumbs.
Add the egg yolk and work to a soft dough, adding a little milk if necessary. Wrap in cling film and chill for 30 minutes.
Heat the oven to 190°C (170° fan) 375°F gas 5. Line 2 baking trays with non-stick baking paper.
For the filling: put the poppy seeds and milk in a pan and simmer for 15 minutes until thick.
Add the honey, sugar and raisins and simmer for 5 minutes.
Add the lemon zest and juice and the butter and mix well. Set aside to cool.
Divide the dough into 4.
Roll each piece out on a floured surface about 3mm|1/8" thick.
Cut into 7.5cm|3" rounds, re-rolling the trimmings.
Put a heaped teaspoon of filling in the centre of each round.
Lift up the edges on 3 sides and fold over the filling to a triangular pyramid shape, pinching the sides together to seal, but leaving the top open.
Place on the baking trays and brush with beaten egg.
Bake for 15-20 minutes until golden. Cool on the trays.