Classic Hamantaschen, by pastry chef Aner Zelal (Dallal Bakery). Photo: Meir Cohen
Classic Hamantaschen, by pastry chef Aner Zelal (Dallal Bakery). Photo: Meir Cohen
Recipe

Classic Poppy Seed Hamantaschen

A delicate, crispy and easy dough with a flavorful, moist filling - the classic poppy seed hamantaschen from Dallal Bakery in Tel Aviv

A classic recipe for poppy seed hamantaschen by pastry chef Aner Zalel from Dallal Bakery, for those who prefer a classic hamantaschen without unnecessary frill. The dough is delicate, crispy, easy to work with and holds the rich poppy seed filling well.

Ingredients for Poppy Seed Hamantaschen

For the poppy seed filling:

  • 3/4 cup (180 ml) milk
  • 1/2 cup (125 ml) whipping cream sweetened
  • 1 cup (200 grams) Sugar
  • 7 oz (200 grams) poppy seed freshly ground

For the dough:

  • 1 lb 1.6 oz (500 grams) flour
  • 1 cup (100 grams) almond flour
  • 1⅔ cup (180 grams)
  • 1½ cup (350 grams) butter cold and cut into cubes
  • 2 eggs medium

Instructions

Prepare the filling:

  • 1. Bring the milk, cream and sugar to a boil. Add the ground poppy while mixing. Bring to a boil again and cook over low heat until the poppy is completely soft (add a little water if necessary). Cool and transfer to the refrigerator.

Prepare the dough:

  • 2. Mix the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment for about half a minute. Add cubes of cold butter and mix until you get a dough with a sandy texture (Sable). Add the eggs and mix until a dough begins to form. Knead lightly with your hands until the dough comes together, form into a disk, wrap in plastic and leave for several hours in the refrigerator.  

Assemble and bake:

  • 3. Roll out the dough to a thickness of about 2 mm, cut circles with a diameter of 2-2⅓ inches (5-6 cm) and place in the refrigerator for an hour. Place about 2 teaspoons of the filling in the center of the circle and pinch into a triangle shape.

  • 4. Cool for two to three hours in the refrigerator and then bake in an oven preheated to 340F (170C) degrees for 12-15 minutes, until golden.

  • 5. Tip: the leftover dough can be frozen. This dough can be used as a base for cookies or tarts at any time of the year.

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