Depending on the humidity, size of the egg, etc., you may have to adjust the flour by 1/4 cup or water by 1TBL to get the dough to hold together or not be sticky. Refrigerate dough overnight before using.
Working with about 1/4 of the dough at a time, roll to desired thickness (about 1/8 ” inch), cut into 3″ circles, top with 1 tsp filling (see Poppy Seed Filling or Prune Filling or buy commercial fillings), moisten outer ring of dough and form into triangles. Transfer to greased cookie sheet and brush with beaten egg. Bake for 15 to 20 minutes at 325 F convection; they should turn a golden color from the egg wash, but sometimes it doesn’t happen.
Depending on how thick you roll the dough and how large you cut the rounds, the yield will vary. This made about 5 dozen hamentaschen. If you go for thicker cookies (3/16 “), you’ll get about 3 dozen hamentaschen.
♦ATTN Because of the leavening, the cookies have a tendency to burst apart at the corners if they are not securely held together.
Making this requires a special grinder and a lot of cranking, but the results are stupendous.
Makes 3 cups, for maybe 60 hamentaschen
8 ounces poppy seeds
1 cup milk
4 TBL butter 2/3 cup sugar
Poppy seeds are difficult to grind unless you have a specialty grinder. It’s kind of like a manual coffee mill, but you really can’t use a coffee grinder. I have tried. ♦ATTNIf you don’t have such a grinder, look for another recipe that soaks and cooks the poppy seeds as the following will not work.
In a poppy-seed mill, grind
8 ounces (about 1–1/2 cups poppy seeds)
Heat the following ingredients to dissolve sugar without boiling the milk.
1 cup milk
4 TBL butter
2/3 cup sugar (or more to taste)
pinch of salt
Remove the mixture from the heat. In a large bowl, beat
In small amounts, add more and more of the milk mixture to the eggs, but ♦ATTNnot too much at once or the eggs will cook. The idea is to gradually warm up the eggs and combine them with the milk. Once you have added half the milk to the eggs, pour it all back into the pan on the heat and let it cook until thickened into a smooth custard, but ♦ATTNdon’t let it approach a boil! Remove from the heat, stir in the ground poppy seeds and let the mixture cool. It can keep a couple days in the refrigerator.
Note that sometimes I’ve just added sugar and milk to the ground poppy seeds to make a filling. It’s not as satisfying but in a pinch it works. If you need a non-dairy filling you can use corn syrup and mix it with the ground poppy seeds and skip the custard/milk process completely.
In a mixer, combine: 4 cups flour, 1/2 tsp salt, 1 tsp baking powder in bowl of mixer. Add 1/2 cup softened shortening, 4 eggs and 1 cup honey. Combine until smooth. You may need to add up to 3/4 cup additional flour to get the dough to a good consistency: think cookie dough… that’s what it is.
You can use this to make Hamentaschen: Roll dough to 1/8-inch thick, cut into 2–1/2 inch circles, fill (see Poppy Seed Filling or Prune Filling or buy commercial fillings), form into triangles, brush with beaten egg and bake for 15-18 minutes at 350 F convection). It’s also the dough for making Fluden. See Hamentaschen Sugar Dough for an alternate recipe.
Combine 24 ounces dried prunes, 12 ounces dried apricots, 1/2 lemon, 1 orange (cut into 8 pieces) and water to just cover in a saucepan. Bring to a boil, lower heat and simmer until water is almost gone and fruits are soft. Let cool. Grind with 1–1/2 to 2 cups walnuts. Add 1/4 to 1/2 cup sugar to taste.
An alternate approach I’ve used is to simmer 20 ounces of prunes with 1/4 to 1/2 cup of water. I cooked them for 8 minutes in the microwave until they were fully rehydrated. I ground them in the meat grinder, added the grated peel from one large orange and 1/4 cup almond meal. I added no sugar.