How To: Make Muhn (Poppyseed) Hamantaschen Filling
Learn how to make muhn (poppyseed) filling for Hamantaschen with JUFJer Debbie Amster!
Poppy seed filling with raisins for buns, rolls, pies. Delicious
Recipe: Poppy seed filling with raisins for buns, rolls, pies. Delicious and yummy.
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Music: The 126ers - Water Lily (YouTube Audio Library)
Hamantaschen Recipe
This hamantaschen recipe makes a delicate, citrus-flavored cookie that can be filled with your favorite jams or spreads for a festive sweet.
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Ingredients
Dough
3 eggs
1 cup sugar
3/4 cup oil
1/3 cup water
1 teaspoon vanilla
1 teaspoon orange zest
3 teaspoons baking powder
1/2 tsp kosher salt
5 1/2 cups all-purpose flour
Fillings
12 oz Apricot jam, OR
12 oz Strawberry jam, OR
12 oz Nutella chocolate spread, OR
12 oz Poppy Seed filling
Instructions
Dough
In a large bowl or stand mixer whisk eggs and sugar until blended. Add oil and whisk for a minute, it should thicken. Whisk in water, vanilla and orange zest. Add baking powder, salt and 2 cups of flour, mixing with spoon or spatula until the dough starts to come together. Stir in remaining 2 1/5 cups flour and mix until dough forms and there is no dry flour. Cover and refrigerate for an 30 minutes.
Assembly
Preheat oven to 350°F.
Roll out dough to a 1/4-inch thickness, and using a cup or 3-inch round cookie cutter, cut out circles. Gather dough scraps and roll them out again and repeat cutting circles for about 3 dozen.
Place a teaspoon of filling in the center of each circle. Bring up the 3 corners and pinch dough firmly together to form a triangle, allowing filling to be exposed. Place on cookie sheet.
Bake for 15-17 minutes and bottom is golden. Let cool on wire rack.
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Poppy Seed and Walnut Rolls (Bejgli)
Walnut and poppy seed rolls (“Bejgli) are classic, traditional Christmas desserts in Hungary. We love it with lots of filling and very thin pastry. You need some experience to make it, but it's worth a try. Sometimes the “bejgli” cracks open during baking, but we say: “Never mind, we'll eat it with a spoon” :)
The bejgli cracks if:
there is too much filling
the filling is too moist
If it happens, you can push back the sides of the hot rolls (with hands or a spatula) and the crack will close.
Ingredients (for 2 rolls)
For the dough:
280 grams (0.6 lbs) all purpose flour
75 grams (2.6 oz) cold butter
50 grams (1.7 oz) rendered lard
30 grams (1 oz) confectioners sugar
a pinch of salt
15 grams (0.5 oz) fresh yeast
1 egg yolk
50 ml (1.6 fl oz) lukewarm milk
1 egg – separated – for the brushing
Poppy seed filling:
150 grams (5.3 oz) ground poppy seed
1 tsp of ground cinnamon
1 packet of vanilla sugar
grated zest and juice of ½ orange
Walnut filling:
150 grams (5.3 oz) ground walnut
1 tsp of ground cinnamon
1 packet of vanilla sugar
grated zest of ½ lemon and 2 tbsp of juice
For the two fillings:
100 ml (3.2 fl oz) milk, 1 tbsp honey, 100 grams (3.4 oz) sugar
optional: 6 tbsp raisins soaked in rum
1. In a bowl combine the yeast, egg yolk and lukewarm milk. Stir until smooth.
2. Sift the flour into a large bowl, add the cold butter, lard, confectioners' sugar and a pinch of salt.
3. Crumble everything together then pour in the egg mixture. Knead until you have a smooth dough which comes off the bowl and your hand.
4. Cut the dough into two equal parts, cover with cling film and refrigerate for 1 hour.
5. Meanwhile make the fillings.
6. Mix the ground poppy seeds with the vanilla sugar, ground cinnamon, grated zest and juice of half orange. Mix the ground walnut with the vanilla sugar, ground cinnamon and grated zest and juice of half lemon.
7. Bring the milk (100 ml) into a low boil, add the sugar and the honey and stir until dissolve.
8. Pour half of this milk-mixture into the walnut and the other half into the poppy seed mix. (now, you can add the soaked raisins if you like). Stir the fillings well.
9. Take the dough out from the fridge.
10. Get one dough-ball then form a rectangle with your hand. Roll it out into an even, thin sheet which is about 22x33 cm size. (you can measure it with a pre-cut baking parchment)
11. Spoon the walnut mixture onto the pastry sheet, then spread it evenly, leaving out 1 cm of the pastry on all sides.
12. Fold the sorter sides of the pastry over the filling. Fold over one of the longer sides, then carefully roll it up. (be sure that the other side of the pastry is on the bottom when it's rolled up)
13. Gently place it onto a baking pan (covered with baking parchment).
14. Do the same with the second dough and the poppy seed filling.
15. Prick some holes with a fork into the rolls (to let the steam escape during baking)
16. Brush the rolls with beaten egg yolk, then let them dry.
17. Brush the rolls with egg whites, then let them dry again.
18. Put them into the preheated oven and bake on 180C (350F) for 25-30 minutes.
19. When it's nice, golden brow take them out and let them cool completely.
20. Slice them (not too thinly) and serve.
21. ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© - (all rights reserved)/
Perfect Recipe for Traditional Hamantaschen
Hamantashen Recipe
3 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1/3 cup vegetable oil
1/2 cup granulated sugar
1/2 cup honey
2 eggs
1 tablespoon lemon juice
Mix and sift flour, baking powder and salt. Put oil in a large bowl, beat in sugar, then honey, eggs and lemon juice. Stir in dry ingredients. Work into a soft dough. Turn out in a lightly floured board and roll out a 1/4” thick using a lightly floured rolling pin. Cut into circles using a 2 1/2” cookie cutter or a glass. Place a teaspoon of filling in center of each round. Pinch edges together over filling to make 3 cornered cake. Place on non-stick baking sheet and bake at 350° F for 15-16 minutes it until golden brown.
Makes three dozen.
For filling I use Simon Fischer prune butter, Solo brand cake and pastry filling. 1 can will fill one batch of dough.
#Hamantashen #TraditionalRecipe #JewishRecipe #EvanPanagiotopoulis
Pistachio Halva Hamantaschen - Purim Cookies with Halva
Give the classic hamantaschen a new and delicious twist this Purim. This pistachio halva hamantaschen cookies recipe uses a shortbread dough with a filling made using halva and chopped pistachio nuts.
Get the full recipe with progress pictures here -
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