Pastrami Hamantaschen

These are amazing! Pastrami Hamantaschen!

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Poppyseed Hamantaschen

This year my new Hamantaschen recipe is one with a Poppyseed filling using a Poppyseed cookie dough!

Two recipes combine to make this delish cookie!

I adapted the Bon Appetit recipe for the filling and a Poppyseed Cookie recipe that I found online!

This recipe made 41 cookies using a 3 inch glass to cut the circles. The amount you make iwll depend on how thick you roll the dough & the size of the circles.

Make the filling before you start making the dough as it has to cool completely to use it. It can be made the day before, cover & store in the refrigerator.

Here is the filling recipe *The only changes i make is using. water instead of milk and adding more vanilla

Ingredients

1 cup ground poppyseeds (I grind my poppyseeds in a coffee grinder.)

1/2 cup honey

1/2 cup of water or milk

1 tbsp sugar

1 tbsp lemon juice

1/4 tsp salt

1 tsp vanilla

Method

  1. Put all of the ingredients into a saucepan. Stir well. Bring to a boil. Reduce the heat then simmer until the mixture thickens. Stir often. This is finished when you drag a spatula through the filling & it leaves a trail. You want this filling to be thick & not runny. Let cool before using

Cookie Recipe

Ingredients

3 eggs

1 cup sugar

1/4 cup oil

1/4 cup poppyseeds

1 tsp vanilla

3 cups flour

3 tsp baking powder

1/2 tsp salt

Method

  1. Beat the eggs in a bowl of a mixer or you can do this by hand if you choice to.
  2. Add the sugar & mix well
  3. the oil & vanilla, get added now, mix until combined
  4. Next, add the poppyseeds & mix
  5. Put the mixer on low speed & to the bowl add the flour, baking powder & salt. Mix until the dough comes together & scrape down the sides as needed.

Putting this together

On a clean work surface, sprinkle on a bit of flour. Take 1/4 of the dough & roll until it is 1/4 inch thick. Using a round cookie cutter or glass, make circles inthe dough. Pull the bits of dough that are not in the circles away and put back into the bowl. Now, you are going to put the poppyseed filling into each circle. The amount you use depends on the size of the circle. I use a 3 inch glass so i use a heaping teaspoon of filling

To form the triangle, pick up the circle with the filling on it & place it in the palm of your hand. Fold one side up to the middle & pinch the two sides, then put this on the work surface and form it into a triangle.

Here is a video to show you how to form them from another post. The recipe for this is Chocolate & Halva Hamantaschen, which are delish.

Bake the Poppyseed Hamantaschen on a lined baking sheet for approx 15 minutes until lightly browned & the dough is cooked. The time will depend on size & thickness.

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Look for a Hamantaschen Recipe in your mailbox for the next several days! Todays recipe is Norene Gilletz’s Cream Cheese Dough Hamantaschen

This is the first year that I have made this recipe! A friend of mine always makes it & shares some with us ! I love them so much that I decided to finely make some1

I filled them with Murrays homage apricot jam & they are delicious. I did not take any pictures making them but i will explain the methods of forming them.

The dough is made in a food processor but if you do not have one use your mixer!

The Hamantaschen are soft & the slightly tangy taste of the dough is offset with the sweet jam. Use any rolling you like but it’s important to not overfill them! I used 1/4 tsp of jam. I might have been able to use a bit more but i think 1/2 a teaspoon might have been ok. The amount of filling really depends on the size of Hamantaschen you make.. I use a glass to cut out the circles that is 3 inches in diameter. When you have filled them and go to form the triangles pinch them together really tightly!

Here is the recipe The number you made depends on the size you make them & how thin you roll the dough

Ingredients

1 cup (227 grams) butter

1 cup (227 grams) cream cheese

2 cups flour

1/2 cup icing sugar

filling of your choice ** you will have to ‘guess’ about how much filling you need

Method

Food Processor Method

Put all of the ingredients together into the bowl of your food processor & mix until the dough forms a ball around the blade. Remove from the food processor & chill in the refrigerator. Remove from the food processor & put into a bowl & cover. Norene’s recipe says to chill overnight but I chilled it while the oven was preheating

Mixer Method

  1. Cream the butter & cream cheese together. Add the flour & sifted icing sugar. Mix well until combined and smooth. Put into a bowl & cover. Chill in the refrigerator

Prepare your filling if you are making it or get your jam ready! If you are using a really wet filling you have to use a small amount. In the heat of the oven the filling expands and will push the cookie apart.

Prepare the Hamantaschen

Put a small amount of flour onto a clean work surface.

Roll the dough to 1/4 inch thick & using a circle, either a cookie cutter or a glass cut our circles. Then, put a scant 1/4 to 1/3 tsp of the filling of your choice. Gather the edges up to form a triangle. Pinch the edges really tightly . Put onto a lined baking sheet & bake in your preheated oven for approximately 10 minutes. Watch them closely since again the size you make them can determine the time they need to bake. Gather up the scraps of dough, form into a ball, roll & make more Hamantaschen.

Here is a video where I am making a different type of Hamantasean but it will give you an idea of the technique!

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Mrs.Shapiro’s Yeast Hamantaschen with Poppyseed Filling

My friend, Anna Shapiro z’l. sadly passed away a few months ago. She was an inspiration to me in many ways. In the kitchen she was a Maven,  which means she was an expert. She was an expert in the kitchen & in life. Anna taught me so much about many things. I miss her & loved watching the videos attached in this post. She was generous with her time & knowledge & love. Always happy to be videoed & then featured on this blog. There are a few videos of her on my YouTube channel if you are interested in seeing her make some delicious dishes.   Continue reading “Mrs.Shapiro’s Yeast Hamantaschen with Poppyseed Filling” →

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Chicken Adobo

I lived in Yellowknife ,NWT for 6 years after Murray & I got married.  While I lived there I learned a lot about cooking and baking from my friends, I was a young bride and mother and needed help!

A friend of my MIL, who is from the Philippines,  gave me this recipe for Chicken Adobo which is the national dish of the Philippines. I called her up last night to ask if I could post this recipe and she said sure but not to post her name! I have been making this for years as well as the rest of my husband’s family. It takes a couple of hours to cook but the prep is super simple.

I will post the recipe as she gave it to me. Any questions just ask!

 Ingredients 

 1 regular size chicken (cut into serving pieces)

1/2 cup white vinegar

1/2 cup soy sauce *** she recommends using China Lily but I use whatever I have on hand

1 cup water

6 cloves of garlic, crushed

1 small onion, chopped

salt to taste (1/2 tsp)

black pepper

Method 

  1. Place chicken in a medium size pan, put in salt & pepper.
  2. Add the vinegar, soy sauce, garlic, onions & water. Mix  throughly.
  3. Cover the pot and cook over medium heat until it starts to boil. Do not uncover it until it starts to boil! Stir it once in a while to ensure even cooking.
  4. Simmer until chicken meat is tender and liquid has practically evaporated and meat is brown. If this starts to boil too hard, turn the heat down a bit.. you want a simmer hot enough to cook the chicken but not to boil all the liquid away.
  5. Serve hot with rice

 *** If the sauce tastes too vinegery add 1/2 tsp of sugar, stir , taste and continue to add a bit more sugar at a time as needed to your taste. The sauce should still taste of vinegar and not sweet but you don’t want it to have too strong a vinegar taste.

 NOTE: after coming to a boil it took approx 1 1/2 hours to be finished.

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