- Poppy Seed Filling:
- 1 cup poppy seeds
- 1 cup milk
- ½ cup honey
- ½ cup pecans
- ¼ cup sugar
- Pinch of cinnamon
- 1 teaspoon vanilla
- 2½ cups sifted all-purpose flour (approximately)
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- ¼ cup unsalted butter
- 2 eggs
- ½ cup honey
- 1 egg yolk
- 2 Tablespoons cream
- Place the poppy seeds and milk in a blender container and process at high speed briefly. Add the honey and process until the mixture is smooth.
- Place the poppy seed mixture in the top of a double boiler over hot water. Cook for 10 minutes, stirring occasionally.
- Add the pecan, sugar, and cinnamon. Stir until the sugar dissolves. Continue cooking 5 additional minutes. Let mixture cool slightly and add the vanilla.
- Refrigerate at least 6 hours and up to overnight.
- Sift the flour with the salt and baking powder into a bowl.
- Add the butter. Blend with a pastry blender until the texture resembles coarse crumbs.
- Make a well in the center of the flour mixture. Place the eggs and the honey in the well.
- Mix thoroughly until a soft dough is formed. Add more flour if the dough seems too sticky.
- Place the dough in the freezer for 1/2 hour.
- Preheat the oven to 375°F. Position two cookie racks in the oven so the oven is evenly divided into thirds.
- Divide the dough in half. Roll out one half of the dough as thin as possible on a well-floured surface. Cut the dough into 3-inch squares. Repeat with the remaining dough.
- In a small mixing bowl, combine the egg yolk and cream, beating well.
- Place a scant tablespoon of the poppy seed filling in the center of each square.
- Brush the edges of a square with the egg yolk mixture. Fold the square in half to form a triangle. Seal the dough edges by pressing along the edge with the tines of a fork. Repeat the process with each square of dough.
- Place the triangles on two ungreased cookie sheets. Brush the top of the triangles with the remaining egg yolk mixture.
- Bake 10 minutes. Reverse the position of the baking sheets within the oven. Continue cooking an additional 10 minutes.
- Remove the hamantaschen from the cookie sheets and cool on a wire rack.
From KITCHEN BOUQUETS by Bert Greene