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10 cups all purpose flour
Poppy Seed Filling:
Cheese Filling:
Liquefy the yeast by placing in a small bowl and rubbing with 2 tsp. sugar. Add 1 tbsp. lukewarm water and allow to stand in a warm place for 5 to 10 minutes.
Meanwhile, mix together the dry ingredients and make a well in the centre. Add the eggs and yolks, evaporated milk, cream, oil, melted butter and melted margarine, lukewarm water and the yeast. Mix all together and then knead in your mixmaster. If the quantity is too large, divide in two and knead half at a time.
Place the mixture in a large bowl and cover with a clean cloth. Leave to rise overnight.
Shape your hamantaschen and leave to rise for another hour or two, until double in bulk and light and spongy to the touch. Paint with beaten egg and bake 180°C to 190°C (350°F to 375°F) for 15 to 20 minutes or until nicely browned.
Make Poppy Seed Filling:
Place in a saucepan with the sugar, milk, honey, butter and cinnamon and cook on medium heat until thick. Add currant and allow to cool. You may mince the mixture if you wish, but it's not absolutely necessary.
Make Cheese Filling:
Poster's Notes:
Posted by Renée Glass
Nutritional Info Per Serving: N/A
1-1/2 cups sugar
4 eggs PLUS 2 yolks
1 small tin evaporated milk (115g, 4 oz.)
250ml (1/2 pint) thick cream, if not thick, whip up
1-1/2 cups lukewarm water
250g (1/2 lb.) butter
125g (4 oz.) margarine
4 tbsp. oil
50g (2 oz.) fresh yeast
2 level tsp. salt
1-1/2 cups poppy seeds (1/2 lb.)
1 cup sugar
1/2 cup currants or sultanas
50g butter (2 oz.)
2 tbsp. honey
1/2 tsp. cinnamon
1/2 cup milk
250g (8 oz.) cream cheese
1 egg
2 to 3 tbsp. sugar
1 level tbsp. flour
2 tbsp. cream
Soak poppy seed in water overnight. Boil and throw all water off. Do this 2 or 3 times until clean. Strain.
Mix all ingredients together until smooth.
This is my favourite dough for Hamantassen and bulkes (the sweet ones I told you about). Yes, the dough is very rich and calorie packed but since I only make hamantassen at Purim time and bulkes to break Fast, my hips don't notice.