Monday Morning Cooking Club's Hamantashen with Poppy Seed and Cream Cheese Fillings
Monday Morning Cooking Club's Hamantashen with Poppy Seed and Cream Cheese Fillings
Serves
Preparation time:
Cooking time:
Ingredients
Ingredients
Dough
450g (3 cups) plain flour
115g (½ cup) caster sugar
½ teaspoon baking powder
½ teaspoon finely grated lemon zest
200g unsalted butter, at room temperature
150g sour cream
3 egg yolks
½ teaspoon vanilla extract
3 egg whites, beaten, for glaze
sugar, for sprinkling
Poppy Seed Filling
100g poppy seeds, freshly ground
55g (¼ cup) caster sugar
½ teaspoon vanilla extract
2 tablespoons sultanas
180 ml (¾ cup) milk
Cheese Filling
250g cream cheese, at room temperature
200g ricotta cheese (dry)
¼ cup caster sugar
½ teaspoon vanilla extract
zest of ½ lemon
1 egg yolk
pinch of salt
2 teaspoons cornflour
2 tablespoons sultanas (optional)
Method
Method
1. To make the dough, combine all the ingredients either in a food processor or by hand. Form the dough into a ball, wrap in plastic wrap and rest in the fridge for 1 hour.
Line a baking sheet with baking paper.
2. Roll the dough out to a 3 mm thickness. With an 8–9 cm diameter cookie cutter or glass, cut out circles from the dough. Place a heaped teaspoon of your filling on each circle. With your fingertips, wet the outer rim of the circle. Bring the three sides of the circle up into the centre (leaving a small opening at the top if you wish) to form a triangular pastry, pinching the three ‘joined edges’ to seal.
3. Place on the prepared baking sheet and refrigerate for 15 minutes while you preheat the oven to 180°C. Remove from the fridge, brush with the egg white, sprinkle with sugar and bake for 15 minutes or until golden. (Makes about 45.)
4. For the poppy seed filling, place all the ingredients in a saucepan. Gently bring to the boil and simmer on a medium-low heat for about 15 minutes, stirring frequently, or until it has reduced to become fairly solid, but still moist, mixture. Allow to cool. (Makes enough for 25 hamantashen.)
5. For the cheese filling, beat all ingredients together until smooth. Add the sultanas and stir well. Refrigerate the mixture for at least 1 hour before using. (Makes enough for 45 hamantashen.)
Notes
Notes
The unstoppable Monday Morning Cooking Club sisterhood returns with a stunning third book, It’s Always About The Food, containing heirloom recipes and new classics from across the globe.
