Lemon-Poppy Seed Hamantaschen
Poppy seeds are the traditional filling of these cookies, which are associated with the Jewish holiday Purim. The name refers to the villain of the Purim story, Haman.
Lemon-Poppy Seed Hamantaschen
Makes 18 cookies
Ingredients
Filling:
⅓ cup (47 grams) poppy seeds4 tablespoons (48 grams) granulated sugar, divided¼ teaspoon kosher salt⅓ cup (80 grams) whole milk2 tablespoons (28 grams) unsalted butter1 large egg yolk (19 grams)1 teaspoon (1 gram) lemon zest
Dough:
¾ cup (170 grams) unsalted butter, softened1¼ cups (150 grams) confectioners’ sugar1 tablespoon (3 grams) lemon zest1 large egg (50 grams)1 teaspoon (4 grams) vanilla extract2¾ cups (344 grams) all-purpose flour, plus more for dusting½ teaspoon (1.5 grams) kosher salt
Instructions
For filling: In a spice grinder, process poppy seeds, 2 tablespoons (24 grams) granulated sugar, and salt until finely ground, 3 to 4 minutes.
In a small saucepan, heat milk and butter over medium heat until bubbles form around sides of pan. (Do not boil.)
In a medium bowl, whisk together egg yolk, lemon zest, and remaining 2 tablespoons (24 grams) granulated sugar. Slowly add hot milk mixture, whisking constantly. Return mixture to pan; cook over medium-low heat, whisking frequently, until thickened, 1 to 2 minutes. Strain mixture through a fine-mesh sieve into a medium bowl. Stir in poppy seed mixture. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling to prevent a skin from forming. Refrigerate until chilled, at least 1 hour.
For dough: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and lemon zest at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla.
In a medium bowl, whisk together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until a smooth dough forms. Turn out dough, and press into a rectangle (about 1 inch thick). Wrap in plastic wrap, and refrigerate until firm, about 30 minutes.
Line 2 rimmed baking sheets with parchment paper.
On a lightly floured surface, roll dough to ¼-inch thickness. (If the dough is too stiff, let stand at room temperature for 15 minutes.) Using a 3¼-inch round cutter, cut dough, rerolling scraps as necessary. Spoon 2 teaspoons (10 grams) filling into center of each dough circle. Fold dough in from three sides, overlapping at corners, and pinch edges together to seal, leaving a small opening over filling. Place 2 inches apart on prepared pans. Refrigerate for 1 hour.
Preheat oven to 350°F (180°C).
Re-pinch corners of hamantaschen to ensure they’re well sealed.
Bake until bottoms and corners are golden, 20 to 25 minutes, rotating pans halfway through baking. Let cool completely on pans.
Notes
*Pro Tip: A spice grinder, or alternatively, a mortar and pestle, works best for grinding the poppy seeds into a paste for the filling; the seeds are too small to adequately make contact with the blade of a food processor or mixer.
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