Hamentashen with Poppy Seed and Chocolate Filling
Makes about 80, which sounds like a lot but considering how many you give away and that you can’t eat just one…
You need to grind the poppy seeds immediately before using. If you can have it ground, great. If not, 2 minutes in a coffee bean grinder will do the trick.
If you can’t use almond or hazelnut flour use breadcrumbs. And if you don’t like orange, leave it out.
As usual, these are best fresh! If you’re not planning on using the whole amount freeze the extras before baking and bake when needed.
For the dough:
11 oz / 300 gr. butter- room temperature
1 ¼ cup confectioner’s sugar
3 cups flour + 1 teaspoon baking powder
3 egg yolks
1-2 Tablespoons poppy seed
For the filling:
6.5 oz / 180 gr fresh ground poppy seeds
1 cup milk
3 Tablespoons of brown sugar
1 teaspoon orange zest
a handful of cranberries or raisins
¼ cup hazelnut or almond flour
3.5 oz / 100 gr. dark chocolate, roughly chopped
Preheat the oven to 340f / 170c.
Start with the dough: Beat the butter in the mixer until completely smooth. Add the rest of the ingredients and mix until dough is formed. Divide the dough into 2 flat discs, cover and cool in the fridge for at least 30 minutes.
Filling: In a small pot heat the poppy seeds and milk. Add the sugar, cranberries/raisins and orange zest and cook 2 minutes while stirring. Remove from the heat and add the chocolate. Wait a few minutes and mix together. Transfer mixture to a food processor and add the almond/hazelnut flour. Mix a little. *This step is meant to eliminate the raisins and other lumps so your kids won’t notice them. If you don’t need to – skip this step.
Remove one piece of dough from the fridge. Roll on a lightly floured surface – I like mine super thin, but it’s up to you. Use a 2.5” / 6.5cm diameter cup or cutter to cut circles.
Place half a teaspoon of filling in every circle and close into a triangle shape ( pinching 3 corners- leaving 1/3 inch open space on the top). Repeat with the other piece of dough and all the leftovers. If the dough heats and softens – place back in the fridge and work with the other piece until it cools.
Place on a pan lined with baking paper. Bake for 11-13 minutes. Remove, let cool and sprinkle with confectioner’s sugar.
Hamentashen tend to brown more on the edges. If you bake them near the top of the oven it helps a little.