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Poppy Seed Hamantaschen Filling

 

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Poppy Seed Hamantaschen Filling
 

 

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Recipe

Poppy Seed Hamantaschen Filling

For best flavor and texture, ground poppy seeds are a must. You will find the mixture in finer spice stores and European markets or order it from places like www.TheSpiceHouse.com online. Or, get a poppy seed grinder and grind the poppy seeds yourself. Just soaking poppy seeds does not soften them enough nor does a food processor or coffee mill do an adequate job. IF you cannot find a grinder nor ground poppy seeds, then 'doctor' up store-bought poppy seed filling with ground raisins, grated apple, some jam, a bit of honey and it will still be quite exceptional.

Times

  • Prep Time : 5 min
  • Cook Time : 30 min
  • Ready Time : 35 min

Servings

Ingredients

  • 1 1/2 cups (4 ounces, approximately) ground poppy seeds
  • 1/2 cup Water
  • 1 cup milk or apple juice
  • 3 tablespoons unsalted butter or margarine
  • 2 tablespoons Honey
  • 1 tablespoon lemon zest - finely minced
  • 1/3 cup raisins - coarsely chopped
  • 1/2 cup Sugar
  • pinch salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup chopped almonds (optional)
  • 4 tablespoons seedless raspberry jam or jelly
  • 1 small tart apple - grated

Directions

Preparation

1 Place ground seeds, water and milk or apple juice into a saucepan. Bring to a gentle boil and allow to simmer a couple of minutes. Add butter, honey, lemon zest, raisins, sugar, salt, cinnamon and stir well. Watch your heat. The mixture should without sticking.
2 The ingredients should blend and any liquid should be absorbed. You will be left with a thick paste. This should take 10 to 15 minutes. Remove from heat and stir in almonds, jam, or apple (or both). Cool very well before using. Filling will thicken further as it cools.
3 Keep filling refrigerated until needed. If mixture is too thick (if using directly from the refrigerator) allow it to warm a bit and / or loosen with a bit of warm water. Recipe doubles well.

Special instructions

For best flavor and texture, ground poppy seeds are a must. You will find the mixture in finer spice stores and European markets or order it from places like www.TheSpiceHouse.com online. Or, get a poppy seed grinder and grind the poppy seeds yourself. Just soaking poppy seeds does not soften them enough nor does a food processor or coffee mill do an adequate job. IF you cannot find a grinder nor ground poppy seeds, then ‘doctor’ up store-bought poppy seed filling with ground raisins, grated apple, some jam, a bit of honey and it will still be quite exceptional.

Source:

BetterBaking.com

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About wheatgirl

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I am a pastry chef and cookbook author and host of www.BetterBaking.com. I wrote A Treasury of Jewish Holiday Baking (Whitecap Books 2009), The New Best of BetterBaking.com (Whitecap Books 2009) and A Passion for Baking (Oxmoor House 2007) and my newest book due in fall 2011 is The Baker's Four Seasons (Harper Collins). I write for the Washington Post and New York Times, and can be heard on Martha Stewart Sirius Radio as a guest.

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