Purim is one of my favorite holidays of the year. I love the joyous vibe that’s all around, the colorfulness in the streets, the tradition of the Mishloach Manot which I make to my friends and family every year, the costumes that make you dress up and have a little fun. It’s such a fun holiday, and there’s not a year when I’m not waiting for Purim to arrive with a little impatience.
Like every year, I have already prepared a few hamantaschen cookies over the past two months, but the truth is that even though I like making new versions to the classic cookie, the traditional poppy seeds hamantaschen cookies are actually my favorites.
So, I decided to return to the sources and prepare classic poppy seeds hamantaschen cookies. They are crispy on the outside, golden, rich and simply delicious, and if you like poppy seeds, I have no doubt that you will love them. These poppy seeds hamantaschen will also be a great addition to the Mishloach Manot this year (and every year for that matter). Of course, if you happen to like poppy seeds, you can definitely fill these hamantaschen cookies with anything else you like.
Poppy Seeds Hamantaschen Cookies
For the dough:
- 150 grams (1 cup + 1 tbsp.) all-purpose flour
- 100 grams (1 stick) cold butter, cut into cubes
- 40 grams (1/3 cup) sugar powder
- Pinch of salt
- 1 tsp. vanilla extract
- 1 egg yolk
- 1-2 tbsp. cold milk
For the poppy seeds filling:
- 50 grams (1/4 cup) sugar
- 75 ml. (1/3 cup) milk
- 15 grams (1 tbsp.) butter
- Pinch of salt
- 75 grams (3/4 cup) freshly ground poppy seeds
- 50 grams (1/2 cup) ground nuts
- 1 large egg yolk
- Sugar powder
Short crust pastry: in a food processor with a steel blade, put flour, butter, powdered sugar, vanilla and salt and blend until a crumbly mixture is obtained.
Add the yolk and continue to blend until dough is formed. If the dough does not combine into large lumps - gradually add a little milk.
Transfer the dough to a lightly floured work surface and form a disc shape.
Wrap in plastic wrap and cool in the refrigerator for about an hour.
Poppy seeds filling: in a small pot, put sugar, milk, butter and salt and heat over medium heat until the mixture reaches boiling point.
Add poppy seeds and ground nuts and mix well until combined.
Remove from heat and quickly add in the egg yolk while mixing.
Cool the poppy seeds mixture for about 1 hour at room temperature until it thickens a little.
On a floured work surface roll the dough about 3-4 mm thick and cut out 7-8 cm circles.
Place about 1 teaspoon of poppy seeds filling and close to the shape of hamantaschen.
Place the hamantaschen cookies in increments on a baking pan lined with baking paper.
Preheat the oven to 170c degrees.
Bake the hamantaschen cookies for 15-20 minutes or until golden.
Cool at room temperature, sprinkle with powdered sugar and serve.
- Keep the hamantaschen cookies in a sealed jar for up to a week.
- Instead of ground nuts, you can use ground coconut in the same amount.
- It is important to use freshly ground poppy seeds (available in spice stores and organic markets).