make hamantachen

 

See instructions below

 

the dough (makes 30 pockets)

  • Bag 1  - Powdered sugar (2/3 cup)
  • Bag 2 - Dry mix (2 1/2 cups of flour, 1/4 tsp salt. 1tsp baking powder)

You'll also need

  • 5oz of butter
  • 1 egg + 1 yolk

Instructions

  • Mix butter + powdered sugar in an electric mixer until smooth

  • Add the egg and egg yolk and continue mixing
  • Add half of the dry ingredients and continue mixing
  • Add the other half of the dry ingredients until the dough is evenly mixed and easy to handle.
  • Wrap the dough in saran wrap and place in the fridge for a minimum of half an hour
  • Remove the dough from the fridge and knead it on a surface with some flour until it is about 5 mm. thick.
  • Use a cookie cutter to cut the dough into 8” circles
  • Place a teaspoon of your filling of choice in the center of the circle and pinch three opposing corners together to create the shape of a triangle.
  • Place your triangular cookies on a cookie sheet and chill for at least 15 minutes
  • Place in a pre-heated oven – 325º F, for about 15-20 minutes
 

Poppy seed filling (fills 15 pockets)

  • Bag 3 - Sugar (1/2 cup)
  • Bag 4 - Poppy seeds (2/3 cup ground)

You'll also need

  • 1/3 cups of milk 
  • 1 oz of butter
  • 1 egg white (please ignore 'yolk' caption on video)

Optional

  • Lemon juice from half a lemon 
  • Lemon peel from half a lemon
  • Crushed walnuts and chopped raisins (0.7 oz)

Instructions

  • Simmer the milk and sugar in a saucepan
  • Add the poppy seeds, lemon zest, lemon juice and simmer
  • Add walnuts and raisins as the mixture boils
  • Remove from the flame and add cubed butter until fully melted
  • After the mixture reaches room temperature, add the egg white
 

chocolate filling (fills 15 pockets)

  • Bag 5 - Chocolate discs (2/3 cup)

  • Bag 6 - Graham crackers (1/3 cup ground)

You'll also need

  • 1/4 cup heavy whipping cream

Instructions

  • Simmer the cream
  • Pour the hot cream over the chocolate and mix until smooth
  • Add the cookie crumbs
  • Cool in the fridge for 15 minutes
 

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