Poppy Seed Hamentaschen

Traditional triangular-shaped pastries filled with a sweet poppy seed filling, perfect for celebrating Purim or enjoying as a delightful treat any time of year.

Steps

1. Preheat the oven to 180°C (350°F). 2. In a bowl, combine flour, sugar, baking powder, and salt. 3. Add softened butter and mix until crumbly. 4. Beat the egg with vanilla extract and add to the dry ingredients; knead until a smooth dough forms. 5. Wrap the dough in plastic and refrigerate for 30 minutes. 6. Meanwhile, prepare the filling: grind the poppy seeds finely. 7. Mix ground poppy seeds with sugar, honey, milk, lemon zest, and vanilla extract until well combined. 8. On a floured surface, roll out the dough to about 3 mm thickness. 9. Cut out circles approximately 8 cm in diameter. 10. Place 1 tsp of the poppy seed filling in the center of each circle. 11. Fold the edges to form a triangle, pinching the corners tightly to seal. 12. Place hamentaschen on a baking sheet lined with parchment paper. 13. Bake for 15 minutes or until golden brown. 14. Let cool before serving.

For the dough: - 100g all-purpose flour - 30g sugar - 30g unsalted butter, softened - 1/2 tsp baking powder - 1/8 tsp salt - 1 small egg - 1/2 tsp vanilla extract For the poppy seed filling: - 50g poppy seeds, ground - 30g sugar - 1 tbsp honey - 1 tbsp milk - 1/4 tsp lemon zest - 1/4 tsp vanilla extract