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Hamantaschen with Poppyseed Filling
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Use canned filling to save time, or make your own poppyseed filling.

Serves: About 2 dozen

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Ashkenazi Dairy Dessert

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2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup granulated sugar
1/4 pound butter
1 large egg, beaten
2 tbl. milk or orange juice
1 tsp. vanilla

2 cups poppy seeds
1 cup milk
1/4 cup sugar
1/2 cup honey
1 egg


  1. Prepare the filling: Pour boiling water over seeds and drain. Grind seeds. Combine the remaining filling ingredients, except for egg. Cook
  2. over low flame until thick. Allow to cool, and add egg. Set aside.
  3. Combine flour, baking powder, salt, and sugar, then mix butter into flour mixture.Add the beaten egg, milk and vanilla.
  4. Roll out to 1/4-inch thick dough on a lightly greased surface, flouring the top of the dough.
  5. Cut the dough into 3-inch rounds and, flour side down, add about a tablespoon of filling. Fold over three edges to form a triangle, leaving the center exposed.
  6. Bake at 375°F for 15 minutes on ungreased baking sheets.

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