Best 5 Traditional Poppy Seed Mohn Hamantaschen Recipes

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Indulge in a delightful culinary journey with our traditional poppy seed mohn hamentaschen, a delectable treat originating from Jewish cuisine. These delightful pastries, often prepared during the joyous holiday of Purim, are triangular-shaped pockets filled with a sweet and nutty poppy seed filling. Embark on a flavorful adventure as you explore the diverse recipes presented in this article, each offering unique variations on this classic delicacy. From the classic mohn hamentaschen, brimming with the rich flavors of poppy seeds, to the creative chocolate-poppy seed filling, these recipes cater to a range of tastes and preferences.

Additionally, discover the secrets behind creating a flaky and tender pastry dough, ensuring that each bite is a perfect balance of textures. Whether you prefer a traditional filling or a more contemporary twist, these recipes provide step-by-step instructions to guide you through the process of crafting these delightful pastries. Allow the enticing aroma of freshly baked mohn hamentaschen to fill your kitchen as you create these culinary gems, perfect for sharing during festive gatherings or savoring as a special treat.

Here are our top 5 tried and tested recipes!

HAMANTASCHEN WITH POPPY SEED FILLING



Hamantaschen With Poppy Seed Filling image

Purim, which celebrates the biblical story of the Jews' deliverance from a plot to kill them by Haman, minister to the Persian king, is a special time when people drink, dance and play jokes. Gifts of food called shalah manot are distributed, which include fruit, cookies and, of course, hamantaschen.

Provided by Joan Nathan

Categories     cookies and bars, dessert

Time 2h15m

Yield About 30 cookies

Number Of Ingredients 17

1 cup confectioners' sugar
2 large egg yolks
8 ounces unsalted butter at room temperature, in small pieces
Grated zest of 1 lemon
2 1/4 cups all-purpose unbleached flour
Dash of salt
1 large egg, beaten, for the glaze
1 cup milk
1/2 cup sugar
Grated zest of 1/2 orange
1 cup poppy seeds
1/3 cup raisins
Juice of 1/2 lemon
1/2 tablespoon brandy
1/2 tablespoon orange liqueur
1/2 tablespoon butter
1/2 tablespoon vanilla extract

Steps:

  • Put the confectioners' sugar and the egg yolks in a food processor and blend. Add butter and lemon zest and process to blend. Gradually add the flour and the salt, pulsing until it forms a ball. Divide the dough in half, flatten each into a disk, wrap tightly in plastic wrap. Chill until firm, at least 1 hour or up to overnight.
  • Meanwhile, prepare the filling: Put milk, sugar and orange zest in a saucepan over medium heat. Grind poppy seeds to a fine powder in coffee grinder, taking care not to over-process to a paste. When milk mixture is warm, turn heat to low and add poppy seeds and raisins. Cook at a low simmer stirring frequently until the seeds absorb the milk and the mixture is thick, about 15 minutes. Add the lemon juice, brandy, orange liqueur and butter. Stir and cook for 2 minutes more. Stir in the vanilla extract, remove from the heat and let cool completely, or chill until needed, up to 3 days.
  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Unwrap one of the chilled dough disks and place on a piece of parchment paper that has been dusted lightly with flour. Lightly dust the top of the dough with flour. Cover with a second piece of parchment paper. Let stand at room temperature until malleable, about 5 minutes. Use a rolling pin to press and roll out the dough into a 1/4-inch- thick round between the sheets of parchment, flipping the dough occasionally. Use a plain biscuit or cookie cutter or glass to cut 3-inch circles, placing the circles on the prepared baking sheet spaced 1 inch apart. Place the baking sheet in the refrigerator to chill until firm while you repeat the rolling/cutting process with the second round of dough.
  • Remove the first pan of dough rounds from the refrigerator. Place a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles, pinching the ends closed. If the dough is too firm, let stand a minute or two to soften; returning the baking sheet to the refrigerator if the dough becomes too soft. Repeat with the remaining dough rounds.
  • Brush the tops with beaten egg. Bake until golden and dough is delicately firm all the way through, about 13-18 minutes, rotating the racks front to back and top to bottom after about 10 minutes.
  • Place trays on wire racks for 10 minutes before transferring cookies on parchment to racks to cool completely.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 14 milligrams, Sugar 9 grams, TransFat 0 grams

POPPYSEED HAMANTASCHEN



Poppyseed Hamantaschen image

Hamantaschen are filled triangle-shaped cookies that are traditional to eat on Purim. The name translates literally to "Haman's pockets" but the shape is said to represent either the pockets, the ears or the hat of Haman, the villain in the Purim story. Fillings can range from fruit to chocolate to even savory things, but poppyseed is classic! It is sweet, sticky, and nutty.

Provided by Molly Yeh

Categories     dessert

Time 2h20m

Yield 2 dozen

Number Of Ingredients 15

1/2 cup poppy seeds
1/2 cup vanilla unsweetened almond milk
1/3 cup sugar
1/4 cup honey
1 teaspoon pure vanilla extract
Pinch kosher salt
Zest and juice of 1/2 lemon
1/3 cup unrefined coconut oil, at room temperature
1/2 cup sugar
Zest of 1 lemon
3 large eggs
2 cups all-purpose flour, plus more for rolling the dough
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sprinkles of your choice

Steps:

  • For the filling: Finely grind the poppy seeds, in batches if necessary, in a spice or coffee grinder. Transfer to a small saucepan and stir in the almond milk, sugar, honey, vanilla, salt and lemon zest and juice. Bring to a rapid simmer and cook, stirring often, until thick and jammy (if you draw a spoon across the bottom of the pan, you will see a line), 6 to 8 minutes. Transfer to a bowl and let cool completely. (You can refrigerate to expedite the process.)
  • For the dough: Line 2 baking sheets with parchment paper. Combine the coconut oil and sugar in a mixer fitted with the paddle attachment and beat on high speed until fluffy, about 1 minute. Add the lemon zest and 2 of the eggs, then beat until very smooth, about 1 minute. Add the flour, baking powder and salt and beat on medium-low just until the dough comes together and cleans the side of the bowl. Wrap the dough in plastic and chill until the dough firms up enough to be rolled but is not so cold that it will crack, about 15 minutes. (You can make the dough ahead and refrigerate, but let it sit at room temperature for 10 minutes or so before rolling.)
  • Preheat the oven to 350 degrees F.
  • Beat the remaining egg with a splash of water. Cut the dough in half. Roll one piece on a floured work surface to about 1/8-inch thick. Use a 3-inch ring cutter to cut out as many circles as you can, saving the scraps. To form the hamantaschen, brush a circle with the egg wash and dollop about a teaspoon of filling in the center. Fold the dough up into 3 corners to form a triangle with the filling exposed in the middle. (Don't worry if the hamantaschen don't look completely full at this point; the filling expands as it bakes.) Place on the prepared baking sheet. Repeat with the remaining circles and dough half, rerolling the scraps once, if desired.
  • Have your sprinkles standing by. Brush the hamantaschen with the egg wash (just the dough, not the filling). Bake, rotating the trays from top to bottom halfway through baking, until the filling is bubbly and the dough is set and light golden, about 12 minutes. While the filling is still hot, top with the sprinkles. Let cool before serving.

POPPY SEED FILLING FOR HAMANTASCHEN



Poppy Seed Filling for Hamantaschen image

Use this poppy seed filling for Hamantaschen. Source:The Art of Jewish Cooking by Jennie Grossinger, Bantam Books, Inc. Serving size is approximate.

Provided by TGirl

Categories     Dessert

Time 15m

Yield 25 serving(s)

Number Of Ingredients 5

2 cups poppy seeds
1 cup milk
3/4 cup honey
1 teaspoon grated fresh lemon rind
1/2 cup seedless raisin

Steps:

  • Grind poppy seeds in food processor or spice grinder.
  • Combine with the milk and honey.
  • Cook over low heat, stirring frequently, until thick.
  • Stir in the lemon rind and raisins.
  • Cool before filling the Hamantaschen dough.

Nutrition Facts : Calories 105.9, Fat 5.4, SaturatedFat 0.8, Cholesterol 1.4, Sodium 7.9, Carbohydrate 13.8, Fiber 1.3, Sugar 11.6, Protein 2.5

HAMANTASCHEN



Hamantaschen image

Fill these small triangular cookies with the filling of your choice: fruit jelly, dried fruit, poppy seed filling, chocolate chips, or even brownie mix.

Provided by ilana

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 55m

Yield 36

Number Of Ingredients 7

2 cups all-purpose flour, or more as needed
½ cup white sugar
2 teaspoons baking powder
½ cup margarine, softened
2 eggs, slightly beaten
1 teaspoon vanilla extract
⅓ cup poppy seed filling, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Mix flour, sugar, and baking powder together in a large bowl. Cut in margarine with 2 knives or a pastry blender. Add eggs and vanilla extract; mix well until dough comes together and is smooth. If dough is sticky, add more flour.
  • Roll out dough on floured work surface until it is about 1/4-inch thick. Press the rim of a glass into flour and then into the dough to cut out circles.
  • Place 1/2 teaspoon filling into the center of each circle. Fold up the 3 sides into a triangle shape, pinching the sides together tightly to seal. Transfer cookies to baking sheets.
  • Bake in the preheated oven until cookies are golden brown, about 25 minutes.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 9.7 g, Cholesterol 10.3 mg, Fat 3.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 62.3 mg, Sugar 2.9 g

ALL-THE-SEEDS HAMANTASCHEN



All-The-Seeds Hamantaschen image

These hamantaschen are filled with a celebration of seeds set in chewy-soft caramelized honey. While poppy is traditional, we threw in sesame, sunflower, and pumpkin as well for variety and crunch. Be sure to work quickly when forming the filling into balls: It will firm up as it cools, but soften again when you bake the cookies.

Provided by Kendra Vaculin

Categories     Cookies     Butter     Cream Cheese     Egg     Orange     Sesame     Honey     Purim     Dessert

Yield Makes about 24

Number Of Ingredients 20

Dough
¾ tsp. baking powder
½ tsp. kosher salt
1½ cups (188 g) all-purpose flour, plus more for dusting
½ cup (1 stick) unsalted butter, room temperature
2 oz. cream cheese, room temperature
½ cup (100 g) sugar
1 large egg
1 tsp. finely grated orange zest
Filling and assembly
¼ cup (36 g) raw pumpkin seeds (pepitas)
¼ cup (34 g) raw sunflower seeds
¼ cup (39 g) poppy seeds, plus more for sprinkling
¼ cup (34 g) sesame seeds, plus more for sprinkling
½ cup honey
2 Tbsp. tahini
¾ tsp. kosher salt, plus more
1 large egg
Special equipment
A 3"-diameter cookie cutter

Steps:

  • Dough
  • Whisk baking powder, salt, and 1½ cups (188 g) flour in a medium bowl to combine. Set aside. Beat butter, cream cheese, and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until pale and fluffy, about 5 minutes. Add egg and orange zest and beat, scraping down sides of bowl as needed, just until combined. Reduce speed to low and with motor running, gradually add dry ingredients. Beat until dough comes together and no streaks of dry flour remain.
  • Divide dough in half and place each half on a piece of beeswax or plastic wrap. Pat into a 1"-thick disk. Wrap tightly and chill until firm, at least 2 hours and up to 12 hours.
  • Filling
  • Preheat oven to 325°F. Mix pumpkin seeds, sunflower seeds, ¼ cup poppy seeds, and ¼ cup sesame seeds in a medium heatproof bowl. Heat honey in a small saucepan over medium, stirring occasionally with a heatproof rubber spatula, until it bubbles and foams and turns dark amber (an instant read thermometer should register 300°F), about 5 minutes. Remove from heat and stir in tahini and ¾ tsp. salt. Pour over seeds and stir to coat. Let cool slightly (you want the mixture to be as hot as possible since it hardens as it cools, but not so hot you could burn your hands). Working quickly, scoop out heaping teaspoonfuls of filling and roll into 24 balls.
  • Roll out dough on a lightly floured surface to a scant ¼" thick. Punch out cookies with cutter. Transfer to 2 parchment-lined baking sheets. (You should ideally have 12 cookies per baking sheet.) They won't spread, so don't worry about getting them close. Gather up and reroll any scraps.
  • Beat egg with 1 Tbsp. water and a pinch of salt in a small bowl. Working one at a time, brush rounds with egg wash and place a ball of filling in the center. Fold sides of dough up to make a triangle, pinching corners to seal. Brush sides of dough with egg wash and sprinkle with more sesame seeds and poppy seeds.
  • Bake hamantaschen, rotating pans top to bottom and front to back halfway through, until crust is golden brown and filling is puffed, 18-22 minutes. Let cool on baking sheets.
  • Do ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.

Tips:

  • Make the dough ahead of time: The dough can be made up to 3 days in advance and stored in the refrigerator. This makes it a great option for busy bakers.
  • Use high-quality poppy seed filling: The poppy seed filling is the star of the show in these Hamantaschen, so it's important to use a good quality filling. Look for a filling that is made with fresh poppy seeds and has a good flavor.
  • Don't overfill the Hamantaschen: When filling the Hamantaschen, be careful not to overfill them. Too much filling will make them difficult to seal and they may burst open during baking.
  • Bake the Hamantaschen until they are golden brown: The Hamantaschen should be baked until they are golden brown. This will ensure that they are cooked through and have a delicious flavor.

Conclusion:

Traditional poppy seed mohn Hamantaschen are a delicious and festive pastry that is perfect for Purim. With their crispy dough and sweet, nutty filling, they are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these Hamantaschen a try!

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