Hamentaschen, Oznei Haman or Poppy Seed Triangles – Either Way These Are Great!By Maya Moscovich on March 5th, 2012 Posted in Cakes and Cookies
Purim is probably one of my favorite holidays, even though being a child I used to be disappointed every single Purim.
We used to have a “Mishloach Manot” exchange in class when I was in elementary school, it’s like a cookie exchange event 🙂 and every year I used to work so hard on my wrapping box, I used to shape it and cut and decorate until it’s perfect. And then I went to the store and got the best sweets to put in it.
By the end of it, it looked so good and yummy I really wanted it all for myself but I knew I had to exchange with someone else in class and was really looking forward to see what I’ll get.
Every Purim it was the same. I gave away my amazing “Mishloach Manot” and in return got a bag of sweets and goodies…that tasted like they’re from last year.
I was a kid, so from obvious reasons I did end up eating the whole thing 🙂 but still…there was that one minute of disappointment.
I’m a grown up now, and when it comes to Purim I haven’t’ changed much, I still make sure that when I give out a “Mishloach Manot” it has the best sweets in it.
So to compliment that perfect “Mishloach Manot”, I want to share a recipe for easy to make, and even easier to eat Hamentashen or “Oznei Haman” 🙂
- 150 grams grind poppy seeds
- ¾ cup milk
- ½ cup sugar
- 30 grams butter
- 1 tbsp lemon juice
- 40 grams cookie crumbs/ cornflakes crumbs/ grind nuts
- 3 cups all purpose flour
- ½ cup white sugar (you can certainly use less)
- 200 grams butter (room temperature)
- 1 tbsp baking powder
- 2 egg yolks
- 2 tbsp lemon juice
- 2 tbsp sour cream/ plain yogurt
- Place the poppy seeds, milk, sugar and lemon juice in a saucepan and bring to gentle boil over a medium heat while stirring occasionally.
- Turn heat off and add the butter, and crumbs (I used grind cornflakes crumbs). Mix together.
- Place in the refrigerator for about an hour until completely cooled. That’s it. It’s ready for use!
- Place all the ingredients in a mixer bowl and mix together until fully combined into soft non-sticky dough. If the dough is too dry, add 1 tbsp water to it.
- Knead the dough a bit and form a ball. Dough is now ready.
- Preheat oven to 180C (350F)
- Divide the dough into 2 balls – this will make it easier to work with.
- Flatten the first ball on a floured surface until it’s about 2-3mm thick.
- With a cookie cutter or a glass of wine (I find it the most convenient to work with), cut into the flatten dough and create round circles.
- Remove excess dough from around the circles. You can add it to the remaining dough (the 2nd dough ball).
- Place about ½ tsp cooled filling in the middle of each circle.
- Shape the circles into triangular pockets and place on a baking pan covered with a baking sheet.
- Place in the preheated oven for about 20 minutes until golden brown. You’ll see that the triangle corners are turning brownish.
And also, in the spirit of Purim, here’s an oldie that includes the greatest (if not all :)) Purim songs:
HAPPY PURIM EVERYONE!
Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).
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