Poppy Seed Hamantaschen with Raisin-Walnut Filling

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.


For the Raisin-Walnut Filling

  • ½ cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • Pinch of salt
  • 2 cups dark raisins (about 12 ounces)
  • cup apple or fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 cup walnuts, lightly toasted and coarsely chopped
  • 1 recipe Hamantaschen Pastry, made with 3 tablespoons poppy seeds added to the flour and other dry ingredients


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 saucepan. Bring to a boil over moderately high heat, stirring to prevent burning, then lower the heat, and simmer slowly, stirring occasionally, for 7 to 8 minutes, until the mixture has thickened and almost no liquid is visible. Stir in the lemon juice, and cook for 2 to 3 more minutes to blend the flavors. Remove from the heat, transfer to a medium bowl, and let cool to room temperature. Stir in the walnuts and refrigerate, covered, until cold.

Fill, shape, and bake the hamantaschen, following the directions.