Poppy Seeds Hamantashen

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Poppy Seeds Hamantashen
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Calories:
592
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie592 kcal(28 %)
Protein11.43 g(12 %)
Fat33.82 g(29 %)
Carbohydrates62.9 g(42 %)
Sugar added16.66 g(67 %)
Roughage5.24 g(17 %)
Vitamin A233.09 mg(29,136 %)
Vitamin D0.66 μg(3 %)
Vitamin E1.98 mg(17 %)
Vitamin B₁0.56 mg(56 %)
Vitamin B₂0.35 mg(32 %)
Niacin4.58 mg(38 %)
Vitamin B₆0.1 mg(7 %)
Folate108.58 μg(36 %)
Pantothenic acid0.49 mg(8 %)
Biotin2.19 μg(5 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C5.62 mg(6 %)
Potassium314.53 mg(8 %)
Calcium395.96 mg(40 %)
Magnesium95.5 mg(32 %)
Iron4.65 mg(31 %)
Iodine19.34 μg(10 %)
Zinc2.4 mg(30 %)
Saturated fatty acids15.27 g
Cholesterol117.81 mg

Ingredients

for
20
For the dough
2 ¼ cups all-purpose flour
1 pinch salt
2 tablespoons sugar
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 tablespoons honey
4 tablespoons sugar
4 tablespoons raisins
1 unwaxed lemon (finely grated zest)
1 tablespoon lemon juice
1 ½ tablespoons unsalted butter
How healthy are the main ingredients?
sugarraisinssugarhoneysaltegg

Preparation steps

1.
For the dough: mix together the flour, salt and sugar in a mixing bowl. rub in the butter until the mixture resembles breadcrumbs.
2.
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.
3.
Heat the oven to 190°C (170° fan) 375°F gas 5. Line 2 baking trays with non-stick baking paper.
4.
For the filling: put the poppy seeds and milk in a pan and simmer for 15 minutes until thick.
5.
Add the honey, sugar and raisins and simmer for 5 minutes.
6.
Add the lemon zest and juice and the butter and mix well. Set aside to cool.
7.
Divide the dough into 4.
8.
Roll each piece out on a floured surface about 3mm|1/8" thick.
9.
Cut into 7.5cm|3" rounds, re-rolling the trimmings.
10.
Put a heaped teaspoon of filling in the centre of each round.
11.
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.
12.
Place on the baking trays and brush with beaten egg.
13.
Bake for 15-20 minutes until golden. Cool on the trays.