I love poppy seeds, but I never enjoyed bakery hamantaschen because I didn’t like the sturdy sweet dough. I therefore decided to create the hamantaschen of my dreams with dough that is tender, slightly flaky, very buttery, and vanilla imbued (pictured here).
One 15 by 12 inch cookie sheet, lined with parchment | A 3 inch scalloped or plain round cookie cutter
Divide the dough in half, about
Remove a disc of dough from the refrigerator. If the dough has been chilled for more than 30 minutes, let it sit for about 5 to 10 minutes, or until it is malleable enough to roll.
Using a floured rolling pin, on a floured pastry mat or counter, roll out the dough into a rectangle,
Repeat with the remaining disc of dough. Gather up the scraps and add them to the scraps in the refrigerator. Once all the hamantaschen have been shaped, the dough scraps can be used to make more, but reroll the scraps only once.
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
Set the cookie sheet on a wire rack. If any of the sides of the dough has collapsed, use two metal spatulas to lift in any filling that may have leaked out and re-form the shape of the hamantaschen. Use a pancake turner to transfer the hamantaschen to another wire rack to cool completely. When cool, brush the poppy seed filling with the remaining
In a small bowl, whisk together the egg yolks and milk. Strain the mixture into another small bowl, pushing it through with the back of a spoon or letting it sit for a few minutes to flow through the strainer. Discard the thicker part that does not pass through the strainer.
One at a time, brush the outer
Arrange the hamantaschen about
Airtight: room temperature, 5 days; frozen, 3 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.