Recipe: Hamantaschen with poppyseed filling
Hamantaschen with poppyseed-raisin filling (Glenn Koenig / Los Angeles Times / August 27, 2012)
Hamantaschen with poppyseed filling
Total time: 6 1/2 hours; much of it is chilling time
Servings: This makes about 3 dozen hamantaschen
Note: You can buy poppyseeds in bulk at kosher, Eastern European and Middle Eastern markets.
Creamy poppyseed filling with raisins
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3/4 cup poppyseeds (3½ ounces)
1/2 cup whole milk
3 tablespoons mild honey
2 to 3 tablespoons sugar, divided
1/4 cup raisins
2 tablespoons butter
1 teaspoon finely grated orange zest (from about 1 orange)
1. Using a spice grinder, grind the poppyseeds into fine meal but not to a paste. This will need to be done in batches.
2. In a small saucepan, combine the poppyseeds, milk, honey and 2 tablespoons sugar. Stir over low heat and bring to a simmer. Cook over low heat, stirring often, until the mixture is about as thick as peanut butter, about 10 minutes.
3. Add the raisins and butter, and stir over low heat just until the butter is blended in. Remove from heat and stir in the orange zest. Taste, and stir in the remaining 1 tablespoon sugar if you like.
4. Transfer the mixture to a bowl and set aside to cool to room temperature. Cover and refrigerate it until cold before using, at least 1 hour. This makes about 1 cup filling, enough for about 3 dozen hamantaschen.
Hamantaschen and assembly
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