How to make Poppy Seed Filling | Маковая начинка
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Poppyseed cake and pastry filling is a staple in Russian and Ukrainian kitchens. Russians like baking with poppy seeds. Cookies, pastries, cakes, yeast breads, we make it all. You can buy poppy seed filling in the store, but many times it tastes stale and hard. It is not difficult or time consuming to master and you can pre-make it even a week in advance. Enjoy this super easy poppy seed filling recipe!
Hamantashen - Best Recipe
Hamantashen filled with fruit or nuts are a nice Jewish Purim treat. Watch as an easy and foolproof recipe is used to make these traditional triangular cookies. Almond, Poppy Seed, and Plum (or Prune) cake and pastry fillings are used to make these beautiful and tasty cookies.
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Recipe:
Ingredients
3 large eggs
1 C sugar
1 C vegetable oil
1/4 C OJ
zest from 1 orange
5 C flour
2 tsp baking powder
1 tsp salt
Preheat oven to 375
Beat the eggs gently
Mix in the sugar until blended well
Mix in the oil until emulsified (on high baby)
Add in OJ and orange zest, mix
Add in the flour, baking powder and salt
Transfer dough and refrigerate for a couple hours
Roll and cutout smallish circles, fill and fold
Bake for 20 to 30 minutes. Filling will bubble, edges will brown perfectly
Enjoy
#sweetspotkitchen #hamantashen #purim
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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
Hamentaschen Cookies | Purim Cookies | Oznei Haman - Jewish Baking
HAMENTASCHEN COOKIES RECIPE, PURIM COOKIES ALSO CALLED OZNEI HAMAN
Hamentaschen Cookies are a special treat during the Jewish Purim festival with hundreds of choices of fillings from traditional poppy seed and dates to modern chocolate, dulce de leche, and more.
Recipe -
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Poppyseed Hamantaschen, a Purim treat #purim #cookie #chef
POPPYSEED HAMANTASCHEN... a Purim treat! A simple sugar dough with a poppyseed filling shaped as a triangle to represent the Jewish holiday villain’s hat. Make this today to celebrate over the next two days.
Enjoy it Tuesday @ the Pastry Shop...
Poppyseed filling
Poppyseeds, ground if possible 1 cup (135g)
Honey 0.5 cup (155g)
Milk 0.5 cup (120g)
Lemon juice 0.5ea (5g)
Sugar 1 tablespoon (5g)
Salt 1/3 tsp (2g)
Vanilla extract 0.5 tsp (2g)
Bring to a boil all ingredients and simmer for about 5 minutes, it should thicken to the point where it leaves a trail as you drag the spatula through the pot.
Dough:
AP flour 2 cups (250g)
unsalted butter 0.5 cup (112g)
Sugar 0.5 cup (100g)
Eggs 1.5 each (75g)
Baking powder 3/4 tsp (3g)
Salt 1/2 tsp (2g)
Lemon zest 0.5 ea
Sugar dough
Cream the softened butter (leave it out at room temp several hours before) and sugar. Alternate adding the eggs and the dries (AP flour, baking powder, salt). Mix till combined, dont overmix otherwise the dough will be tight and chewy. Roll it out to a thickness of 0.5 centimeter (or 0.15 inch), say twice as a thick as a silver dollar. Cutout to the size as needed (here 4”in diameter). Folding is important to avoid the dough opening while baking. Fold the right side so it overlaps on the left and from the bottom alternate so that on one side it is folded under the left side, and then folded on top of the right side. The final picture should give you an idea. Pinch shut.
Bake 335F, 13-15mins.
Enjoy!
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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