Poppy Seed Hamantaschen
Submitted by Sheebs
Traditional Jewish Purim hamantaschen with honey-sweetened ground poppy seed filling, lemon zest, and raisins folded into triangular dough pockets. Holiday cookies with deep cultural roots.
YIELD
36 servingsPREP
20 minCOOK
20 minREADY
40 minTraditional hamantaschen made for Purim, the Jewish holiday celebrating the story of Esther. The triangular shape symbolizes the three-cornered hat of the story’s villain Haman, and biting into one is a small ritual act of defying him.
The poppy seed filling (called mohn in Yiddish) is the most traditional and most beloved. Ground poppy seeds cooked with milk and honey turn into a thick, dark filling with a nutty-floral flavor that’s unlike anything else. The lemon zest brightens the heavy filling, while raisins add chewy sweetness.
Grinding the seeds is the make-or-break step. Whole poppy seeds stay crunchy and one-note, while ground seeds release their cream and develop the complex flavor that defines real hamantaschen filling. A food processor or spice grinder works for this.
The triangular fold takes practice. Pinch each corner firmly so the cookies don’t open during baking, but leave a small window of filling visible at the top for visual appeal.
Pro Tips
Don’t overfill. One tablespoon per cookie is the right amount. More and the cookies burst open as they bake.
Chill the folded cookies for 15 minutes before baking. Cold dough holds its shape better in the hot oven.
Brush with egg wash twice if you want extra shine, once before chilling and once before baking.
Make the filling a day ahead. It thickens overnight in the fridge and becomes easier to spoon onto the dough circles.
Variations
Use prune (lekvar), apricot, or raspberry jam filling instead of poppy seed, all of which are traditional alternatives.
Add a tablespoon of orange zest to the dough for a brighter citrus profile in the cookie itself.
Top with sliced almonds or coarse sugar before baking for a more festive finish.
Ingredients
Directions
- Use your food processor to grind the poppy seeds for the filling.
Combine 5 cups flour, salt and baking powder; mix well.
Make a well in the center and add shortening, 4 eggs and honey.
Work together until dough is formed, adding flour as needed.
Roll out thinly and cut into 4-inch circles. For filling, grind poppy seeds.
Combine with milk and honey. Cook over low heat until thickened.
Add lemon peel and raisins; cool.
Place 1 tablespoon filling on each dough circle; fold up three sides and press together into triangles leaving tops somewhat open.
Beat remaining egg and brush over dough.
Bake at 350℉ (180℃) 20 minutes or until browned.
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