Oznei Haman (Hamentashen)

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Oznei Haman (Hamentashen) Ingredients

SIMPLE POPPY FILLING (VER.	1/2 c Almonds, chopped
1/2 c Sugar	1 tb Lemon zest
1 tb Honey	1/4 c Sugar
1/4 c Water	1/4 c Raisins
1 c Ground poppy seeds	1 Semisweet apple, grated
2 tb Lemon juice	DOUGH
1 tb Lemon zest	2 1/2 c Flour
1/4 c Raisins	1/2 c Sugar
Bread or biscuits crumbs	2 Egg yokes
POPPY FILLING (VER. 2	1/4 c Brandy, milk or orange juice
1 c Ground poppy seeds	1 tb Vanilla extract
1 c Milk	1 tb Lemon zest
2 tb Butter	1 pn Salt
2 tb Honey	1/2 lb Cold margarine, cut to small

Instructions for Oznei Haman (Hamentashen)

Source: CAKES FOR ALL SEASONS by Nira Scheuer VER 1: In a small pot put the sugar, honey and water and cook until the sugar melts. Add poppy seeds, stir and cook for another 1 min. Add lemon juice, lemon zest and raisins to the poppy mixture. Set aside to cool until the dough is prepared. NOTE: mixture should be only a little damp. add bread or biscuits crumbs to drain excess liquids. Poppy filling (ver. 2) : In a pot boil all ing, except the apple, and stir until the mixture thickens. Add more sugar to taste. Set aside to cool. add the grated apple or 1/4 c of jam. NOTE: mixture should be only a little damp. add bread or biscuits crumbs to drain excess liquids. Dough : Put all ing. in a bowl. Knead until you get uniform dough. If the dough is sticky add a bit more flour. To get Oznei Haman: 1) Roll out the dough to 3mm / 1/8" . 2) cut circles with a cup. put 1 ts. filling in the middle of each circle. fold to triangle shape (push three sides up). 3) brush with an egg. bake at 180C/350F for 15-20 min until cookies are golden brown. Posted to JEWISH-FOOD digest V97 #039 by eyal adelman on Feb 04, 1997.

Main Ingredient: Cuisine: Uncategorized

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