Hello, I am Kate. Today, we’re going to make hamantaschen recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Hamantaschen Recipe
Hamantaschen is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Hamantaschen is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have hamantaschen using 22 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Hamantaschen:
- Get For the pastry:
- Take 170 g (1 cup) icing sugar
- Take 2 large egg yolks
- Take 227 g (8 ounces) unsalted butter at room temperature, in small pieces
- Get grated zest of 1 lemon
- Prepare 360 g (2 1/4 cups) plain flour
- Take dash salt
- Make ready 1 large egg, beaten, for the glaze
- Take For the poppy seed filling:
- Make ready 1 cup milk
- Get 1/2 cup sugar
- Make ready zest of ½ orange
- Prepare 1 vanilla pod, cut open and seeds scraped out
- Get 1 cup poppy seeds
- Take 1/2 cup raisins
- Get juice of ½ lemon
- Make ready 1/2 tablespoon
- Take For the marzipan filling:
- Prepare 100 g ground almonds
- Prepare 100 g icing sugar, plus extra to dust
- Take 2 free-range egg yolks
- Take 2 tbsp. lemon juice
Steps to make Hamantaschen:
- To make the pastry, beat the icing sugar and the egg yolks in a food processor or with an electric mixer. Add the butter and lemon zest and beat to blend. Gradually add the flour and the salt, mixing until it forms a ball. Wrap it in cling film and refrigerate for an hour or overnight.
- To make the marzipan, put the ground almonds, icing sugar and egg yolks in a bowl. Mix with a spatula, gradually adding the lemon juice, until the marzipan is smooth with a doughy consistency. Form a ball or a long sausage shape on a surface liberally dusted with icing sugar, wrap in cling film and refrigerate.
- To make the poppy seed filling, grind the poppy seeds in a coffee grinder almost to a powder. Put the milk, sugar, vanilla seeds and the pod, and orange zest in a pan and bring to the boil. Fish out the vanilla pod and discard. Pour in the poppy seeds and raisins and turn the heat down so it just simmers. Stir every now and then and cook for about 15 minutes until almost all the liquid is absorbed and the poppy seeds thicken considerably. Add the lemon juice, the and the butter, stir in and cook for another 3-4 minutes until the mix reaches thick, spreading consistency. Leave to cool.
- Each of the above amounts of filling is enough to fill all the cookies so if you’re making a mix, you’ll have quite a bit of leftover filling, which can easily be frozen. Otherwise halve the ingredients.
- When you’re ready to make the biscuits, bring the pastry to almost room temperature, otherwise it will be impossible to roll out.
- Preheat the oven to 180C/350F/gas 4. Line at least 2 baking sheets with parchment paper (this amount makes 35 biscuits so you’ll probably need to re-use the sheets).
- Roll out the dough to about 3mm thickness – if it’s too thick it will crack when folding the edges.
- Cut out circles with a 3 inch pastry cutter. Put a heaping teaspoon of the poppy seed filling or a blob of marzipan the size of a walnut in the centre of each. Brush the edges with the beaten egg and fold the sides to form a triangle.
- Brush the tops with beaten egg. - Bake until golden and firm all the way through, about 15-20 minutes. Cool on a wire rack.
So that is going to wrap it up for this exceptional dish hamantaschen recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
