Poppy Seed Hamantaschen with Raisin-Walnut Filling

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

Preparation info

Yield:
48
hamantaschen

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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

Filling

½ cup packed brown sugar
2 tablespoons ground cinnamon
Pinch

Dessert
Jewish
Vegetarian

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, 10–15 seconds.
Scrape the mixture into a heavy, nonreactive, 3-