Poppy Seed Hamantaschen with Raisin-Walnut Filling

Name: Poppy Seed Hamantaschen with Raisin-Walnut Filling
Yield: Yield: 48 Hamantaschen
Cuisine: United States
Ingredients: Pinch of salt; 1 cup walnuts, lightly toasted and coarsely chopped; ⅔ cup apple or fresh orange juice; 1 recipe Hamantaschen Pastry, made with 3 tablespoons poppy seeds added to the flour and other dry ingredients; 1 tablespoon fresh lemon juice; 2 tablespoons ground cinnamon; 2 cups dark raisins (about 12 ounces); ½ cup packed brown sugar

Preparation info

Yield:
48
Hamantaschen

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

I’ve taken the poppy seeds from the traditional hamantaschen filling and added them instead to the tender crust. The result, which reminds me of my grandmother’s delicate mohn kichel (poppy seed butter cookies) makes a melt-in-the-mouth cushion for the rich, moist, raisin-walnut filling, my daughter’s favorite.

Ingredients

For the Raisin-Walnut Filling

½ cup packed brown sugar
2 tablespoons ground cinnamon

Americas
United States
Dessert
Pastry
Cookies

Method

Make the filling: combine the brown sugar, cinnamon, and salt in a food processor and pulse briefly to blend. Add the raisins. Pour in the juice through the feed tube, while pulsing just long enough to chop the raisins coarsely, 10 to 15 seconds.

Scrape the mixture into a heavy, non-reactive, 3-quart