Recipe - Hamentaschen (Poppyseed-Filled Pastries)

FILLING
1 cup Black poppyseeds
One half cup Milk
2 tablespoon Butter
One fourth cup Superfine sugar
2 tablespoon Corn syrup
One half cup Walnuts, chopped
1/3 cup Raisins
One half teaspoon Vanilla extract or grated
lemon rind

PASTRY
2 Eggs (reserve a little for
glazing)
2/3 cup Superfine sugar
One half cup Oil
1 teaspoon Vanilla extract
One half Orange, grated rind of
3 cup Allpurpose flour
1 One half teaspoon Baking powder

Stir together milk and poppyseeds, followed by all the other ingredients
except the vanilla extract or lemon rinds. Cook in a small pan until thick
(about 5 minutes), Taste and add more sugar if necessary. Add vanilla or
lemon rind when cool.

Whisk the eggs until thick, then whisk in the sugar, oil and seasonings.
Stir in enough flour to make a rollable dough. Roll out on a floured board
until 1/4" thick and cut into 3" rounds.

Place a spoonful of the cooled filling in the center of each round and then
draw up three sides to form a triangle and pinch the edges firmly together.
Brush the tops with a little beaten egg. Bake at 350 degrees for 30
minutes. Cool on a cooling rack.

Makes about 24 hamentaschen. Keeps for one week in an airtight container.
Can be frozen for 3 months. Posted to Kitmailbox Digest by William and
Melissa Firman mfirman@home.cynet.net on Mar 31, 1997