Poppy Seed Hamantaschen

Ingredients

• 230 g (2 sticks)unsalted butter, cold
• 100 g (scant 1 cup)icing sugar
• 50 g (¼ cup)granulated sugar
• 1½ large eggs, beateneggs
• 400 g (3 cups plus 2 tablespoons), plus extra for dusting and rollingsifted plain flour (11.7% protein) or cake flour
• 50 g (½ cup)almond flour
• 5 g (1 teaspoon)fine salt
• 220 g (1⅔ cups)poppy seeds
• 315 g (1⅓ cups)whole milk
• 110 g (heaping ½ cup)granulated sugar
• Zest of 1 lemonlemon zest
• 45 g (3 tablespoons)unsalted butter
• 15 g (1 tablespoon)apricot jam
• 20 g (¼ cup)cake or muffin crumbs
• 1 largeegg
• 1 tablespoonwater
• A pinchfine salt

Instructions

1. 1

   Mix the dough

   Place the cold butter on parchment and soften it with a rolling pin, keeping it cold. In a stand mixer fitted with the paddle, mix the butter, icing sugar and 50 g granulated sugar on low until combined, about 30 seconds. Beat on medium-low for another 30 seconds, without making the mixture airy. Add the beaten eggs and mix on low just until combined, scraping the bowl as needed. Add the flours and 5 g salt; mix until nearly combined, then finish folding by hand with a dough scraper until consistent.

2. 2

   Chill the dough

   Press the dough between parchment or plastic wrap into a rectangle about 13 × 25 cm and 1.3 cm thick. Keep the covering in place and refrigerate for 1 hour. The dough can be refrigerated for up to 5 days or frozen for up to 1 month.

3. 3

   Cook the filling

   Grind the poppy seeds in a food processor until almost fine, stopping before they become a paste; alternatively, grind them in batches in a spice grinder or coffee mill. Warm the milk and 110 g sugar in a medium saucepan over medium heat, stirring often until the sugar dissolves, about 2 minutes. Stir in the ground poppy seeds, lemon zest and 45 g butter. Turn the heat to low and cook, stirring continuously, until thick, bubbling and no liquid remains, about 5 minutes. Take the pan off the heat, mix in the apricot jam and crumbs, and transfer to a shallow dish. Cover the filling's surface directly and let it cool completely.

4. 4

   Roll and cut

   On a lightly floured surface, roll the dough into a square about 46 cm across and 3 mm thick, lightly flouring it as needed to prevent sticking. If it becomes warm or difficult to handle, chill it on a baking sheet until firm, about 20 minutes. Whisk the egg, water and pinch of salt for the egg wash. Brush excess flour from the dough, then cut as many 7.5 cm rounds as possible and arrange them on two parchment-lined baking sheets, about 4 cm apart.

5. 5

   Fill and shape

   Press the dough scraps together without kneading, flatten, wrap and chill for 10 minutes. Brush each round with egg wash and place about 15 g (1 tablespoon) of filling in its centre. Pinch the dough up around the filling into a triangle, using a modest amount of filling so the edges can close. Roll out the scraps and repeat, chilling the dough for 15 to 20 minutes if it becomes sticky. Discard any remaining scraps.

6. 6

   Chill the cookies

   Place the shaped cookies with the others on the baking sheets and refrigerate for at least 30 minutes or overnight.

7. 7

   Bake until browned

   Position the oven racks in the upper-middle and lower-middle positions and heat the oven to 175°C (350°F). Bake one sheet on each rack for 6 minutes, then swap their positions. Bake for another 5 to 6 minutes, until the pastry is evenly browned. Cool the cookies on the baking sheets.

What are hamantaschen?

Hamantaschen are triangular filled pastries associated with the Jewish festival of Purim. Their name and shape are commonly linked with the story of Haman in the Book of Esther.

This version pairs a tender shortbread-style dough with a cooked poppy seed filling. Lemon zest, apricot jam and cake crumbs bring fragrance, sweetness and a filling that holds together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1470 calories, 30g protein, 171g carbs, 79g fat.

The flour, sugars and poppy seeds supply most of the carbohydrates; butter and almond flour contribute much of the fat, while eggs, milk, almonds and poppy seeds provide some protein. Serve a smaller number of cookies with fruit or plain yoghurt to balance a sweet treat.

A tender shortbread dough

Cold butter: soften it with a rolling pin, but do not let it become warm or greasy. Keeping the mixture cool helps the dough stay manageable.

Finish by hand: stop the mixer while the flour is still only partly incorporated, then fold the dough together with a scraper. This limits mixing and helps keep the baked pastry tender.

Getting the poppy filling right

Grind carefully: the seeds should be almost finely ground, not a paste. Work in batches if needed so they grind evenly.

Stir constantly: the milk and sugar mixture thickens quickly once the seeds go in, and can catch on the pan's base. Take it off the heat as soon as it thickens, bubbles and has no loose liquid.

Rolling and shaping

Even thickness: roll the dough to about 3 mm so the rounds bake at the same rate. Light flouring and frequent movement help prevent sticking.

Small filling portions: put about 15 g in the centre of each round and leave the edges clear. Pinch the sides firmly around the filling to form a triangle; too much filling makes the shape difficult to close.

Why the chilling matters

Before shaping: chill the dough for the full hour so it is firm enough to roll and cut. If it softens while you work, return it to the fridge until it firms up.

Before baking: refrigerate the shaped cookies for at least 30 minutes. This gives them a better chance of holding their triangular shape in the oven.

How to judge doneness

Colour: the pastry should be evenly browned after the final 5 to 6 minutes of baking. Swap the trays between the two racks after the first 6 minutes for more even browning.

Cooling: the cookies are delicate while hot, so leave them on the baking sheets to cool before moving or storing them.

Serving ideas

Serve the hamantaschen once cooled, alongside tea or coffee. Their buttery pastry and sweet filling also work well as part of a small assortment of biscuits.

For a less sweet plate, pair one with fresh fruit. Keep the cookies in an airtight container so the pastry does not dry out.

Recipe notes & tips

• Measure the filling portions before shaping to keep them close to 15 g each.
• Use a food processor in short bursts and stop before the poppy seeds turn oily or pasty.
• Keep the unused dough covered while shaping so it does not dry out.
• Use only a light dusting of flour when rolling; brush excess flour from the rounds before adding egg wash.
• Chill the shaped cookies overnight if you want to spread the preparation over two days.

Variations

• Citrus twist: replace the lemon zest with finely grated orange zest.
• Fruit filling: use a thick fruit preserve in place of the poppy seed mixture.
• More almond: replace some of the plain flour with additional almond flour, keeping the dough workable.
• Spiced filling: stir a little ground cinnamon into the cooled poppy seed filling.
• Smaller pastries: cut smaller rounds and use proportionally less filling in each.

Common mistakes to avoid

• Overmixing the dough: stop the mixer while flour is still partly visible and finish by hand.
• Grinding the seeds too far: stop when they are nearly fine, before they become a paste.
• Scorching the filling: keep the heat low and stir continuously once the poppy seeds are added.
• Overfilling the rounds: measure about 15 g per cookie so the edges can be pinched closed.
• Skipping the final chill: refrigerate the shaped pastries for at least 30 minutes to help them keep their form.

How to store

Once completely cool, keep the hamantaschen in an airtight container for up to 3 days. They are best served at room temperature; if desired, warm briefly in a low oven, watching closely so they do not brown further.

Frequently asked questions