Recipe of Hamantaschen Speedy

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We hope you got insight from reading it, now let's go back to hamantaschen recipe. To make hamantaschen you only need 22 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Hamantaschen:

1. Provide of For the pastry:.
2. Take 170 g (1 cup) of icing sugar.
3. Get 2 of large egg yolks.
4. Provide 227 g (8 ounces) of unsalted butter at room temperature, in small pieces.
5. Take of grated zest of 1 lemon.
6. Get 360 g (2 1/4 cups) of plain flour.
7. Get dash of salt.
8. You need 1 of large egg, beaten, for the glaze.
9. Take of For the poppy seed filling:.
10. You need 1 cup of milk.
11. Take 1/2 cup of sugar.
12. You need of zest of ½ orange.
13. Provide 1 of vanilla pod, cut open and seeds scraped out.
14. Use 1 cup of poppy seeds.
15. Get 1/2 cup of raisins.
16. Take of juice of ½ lemon.
17. You need 1/2 tablespoon of brandy.
18. Prepare of For the marzipan filling:.
19. Get 100 g of ground almonds.
20. Prepare 100 g of icing sugar, plus extra to dust.
21. Take 2 of free-range egg yolks.
22. Take 2 tbsp. of lemon juice.

Steps to make Hamantaschen:

1. 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..
2. 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..
3. 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 brandy and the butter, stir in and cook for another 3-4 minutes until the mix reaches thick, spreading consistency. Leave to cool..
4. 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..
5. When you’re ready to make the biscuits, bring the pastry to almost room temperature, otherwise it will be impossible to roll out..
6. 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)..
7. Roll out the dough to about 3mm thickness – if it’s too thick it will crack when folding the edges..
8. 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..
9. Brush the tops with beaten egg. Bake until golden and firm all the way through, about 15-20 minutes. Cool on a wire rack..

The Purim tradition is rich with feasting. A big part of Purim is and the custom of making Purim baskets and gifting food to others during the holiday (mishloach manot). These Buttery Hamantaschen are a delicious way to use homemade poppyseed filling this Hanukkah. Make sure you add these rich, delicious, orange-scented cookies to your Hanukkah dessert recipes this year. The thinner you roll the dough, the more delicate and crisp your cookies will turn out.

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