Hamentashen

Hamentashen

2 1/2 cups flour

1/2 cup sugar

1/2 cup oil

2 eggs

1 teaspoon baking powder

pinch salt

water

poppy seed, jam, chocolate filling

Place flour, sugar, oil, eggs, baking powder, salt, and water into a food processor. Mix ingredients together quickly and stop when the dough forms a ball. This doesn’t take long. Wrap dough in plastic wrap and refrigerate 1 hour or until firm.

Roll out dough between 2 sheets of ‘go-between’ or plastic wrap, to save the dough from sticking to the bench

Take a cookie cutter and cut out circles, starting from the outside of the dough.

Place teaspoonfuls of either jam or poppy seed filling in the centre of each pastry then fold the 3 sides in to make a triangle, leaving the centre of the hamentashen free of pastry to see the filling.

Bake it in a preheated 180’C oven for about 30 minutes. Makes 50 to 60 hamentashen.

Poppyseed filling

2 cups poppy seeds

1 cup milk

3/4 cup honey

1 teaspoon grated fresh lemon rind

1/2 cup seedless raisin

Grind poppy seeds in food processor or spice grinder.

Combine with milk and honey.

Cook over low heat, stirring frequently, until thick.

Stir in the lemon rind and raisins.

Cool before filling the Hamentashen dough.