Poppy Seed Hamantaschen

4a. Hamantaschen -Final-Product
Poppy Seed Hamantaschen Poppy Seed Hamantaschen
these tasty cookie pockets with perfectly sweet poppy seed filling help celebrate Purim, but why wait for a special occasion. they taste good enough to have year round

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Time: 3hr 35min (prep: 15min / inactive: 3hr / bake: 20min)
Makes: 30 cookies

Ingredients

2 1/4cup all-purpose flour
1/4tsp salt
3/4cup (1 1/2 stick) unsalted butter at room temperature
2/3cup granulated sugar
1egg at room temperature
1tsp vanilla extract
5tsp water (if needed)
1recipe poppy seed filling (get the recipe here)

Instructions

1. Sift together flour and salt
2. In a separate bowl, cream together the butter and sugar until light and fluffy
3. Whisk in the egg and vanilla. Stir in the flour mixture and mix until the dough forms into peas sized crumbs
4. Form the dough into a ball using your hands. If it is still too crumbly, add cold water 1 tsp at a time. The dough should be only slightly tacky so don’t add too much water. If you went too far with the water, add flour. Cover in plastic wrap and refrigerate for 3 hours
5. When dough is about ready, remove filling from fridge and bring to room temperature
6. Preheat oven to 350°F. Prepare baking sheets with parchment paper or sheet liners
7. Roll out the dough on a well-floured surface to about 1/8” thick, repairing cracks with your fingers as you go. Flip the dough halfway to make sure it is not sticking to the surface and add flour to the surface as needed
8. Cut 3” pieces out of the dough with a biscuit cutter (or cup of about the same diameter). Reroll the scraps and cut, repeating until you have used up the dough
9. Place ~1 tsp of filling in the center of each piece of dough. We know it's tempting, but don’t overstuff or the filling might overflow when you bake
10. Fold into a triangle in one of two ways – either pinch the corners or overlap to corners in a pinwheel formation
11. Space the cookies ~1” apart on the prepared baking sheet
12. Bake ~20-25 minutes in the preheated oven, until they are golden brown. Cool on a wire rack before serving

*check out our poppy seed filling recipe here

create sweet moments with whisk & flour

(you know you want to)