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Hamantaschen, Lemon-Poppy Seed Filling (D, TNT)
Source: "Challah Connection," by Mary Goodbody and Judith Sutton
Yield: Approximately 3/4 cup

1/4 cup (2 fluid ounces, 60ml) fresh lemon juice
1/4 cup (2 fluid ounces; 60ml) water
2 tbsp. (1 ounce; 28g) unsalted butter
3 tbsp. (1-1/2 ounces; 40g) sugar
1/2 cup (1-1/2 ounces; 45g) ground poppy seeds
1 tbsp. (1/2 ounce; 15g) white or black raisins, chopped
1 tbsp. lemon zest, grated (optional)

Combine the lemon juice, water, butter, and sugar in a small heavy saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar and melt the butter.

Add the poppy seeds, raisins, and lemon zest, if using, and stir well. Cook for a minute or so, just until the filling is thick and the ingredients are well mixed. Remove from the heat and let cool completely. The filling can be refrigerated for up to 3 days.

Posted by Caryn Bloomberg

Nutritional Info Per Serving: N/A