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The Washington Post

Pareve Poppy Seed Hamantaschen

Pareve Poppy Seed Hamantaschen 24.000

Julia Ewan - The Washington Post

Mar 19, 2008

For a pastry without butter or much sugar, this classic Purim treat still has flavor that satisfies. The dough is delicate and comes together in the food processor. Both the dough and the filling need time to chill, so it's smart to make them a day in advance and refrigerate until ready to use.

Store the baked hamantaschen in an airtight container for up to 5 days; they freeze well.

These are pareve because they are not made with dairy products and therefore can be eaten at a meal with meat (important for those who observe Jewish dietary laws), and they are called "hamantaschen" because their shape is said to resemble the hat or robe pockets of Haman, the villain in the biblical story of Esther. The story is retold on the Jewish holiday of Purim each spring.


Servings:
24 pastries

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 pastries

Ingredients
  • For the pastry
  • 3/4 cup whole-wheat flour
  • 1 1/4 cups flour, plus more for rolling
  • 3/4 teaspoon baking powder
  • Pinch salt
  • 1/2 cup sugar
  • 1 large egg
  • 6 tablespoons canola oil
  • 1 teaspoon finely grated orange zest
  • 2 to 3 tablespoons freshly squeezed orange juice
  • Water, for brushing the pastry
  • For the filling
  • 1/2 cup poppy seeds, finely ground in a food processor
  • 1/2 cup soy milk
  • 3 tablespoons honey
  • 1/4 cup dried dark figs or pitted dates, coarsely chopped (may substitute dark raisins)
  • 3 tablespoons sugar
  • 2 tablespoons finely ground oats (ground in a food processor)

Directions

For the pastry: Combine the flours, baking powder, salt and sugar in the bowl of a food processor; pulse to combine.

Meanwhile, whisk together the egg and oil in a measuring cup; add to the food processor while the motor is running, mixing until the dough resembles a coarse meal. Stop to add the orange zest, then pulse to combine.

Add 1 tablespoon of the juice at a time, pulsing to combine, until the dough has big, sticky crumbs. Transfer to a sheet of plastic wrap and press together to form a ball. Wrap well and refrigerate for at least 4 hours or up to overnight.

For the filling: Combine the ground poppy seeds, soy milk, honey, figs or dates, sugar and ground oats in a small saucepan over medium heat. Stir well; when the mixture begins to bubble at the edges, reduce the heat to low and cook, stirring often, for about 10 minutes or until the mixture becomes quite thick. Transfer to a container and let cool, then cover and refrigerate for at least 1 hour or up to overnight.

When ready to bake, preheat the oven to 375 degrees. Line 2 large rimmed baking sheets with parchment paper or silicone liners. Have ready a 3-inch round cookie cutter or use a glass with a 3-inch mouth. Remove the filling from the refrigerator.

Divide the dough into 4 equal pieces. Working with 1 piece at a time, roll the dough between 2 sheets of plastic wrap (lightly flour the plastic as needed) to a thickness of no more than 1/4 inch. Remove the top sheet of plastic and cut 3 or 4 rounds of dough; place them on the prepared baking sheets. Reroll scraps as necessary. Drop a teaspoon of the filling in the center of each round, then brush a little water around the edges. Pull up the edges of the rounds to create 3 arcs that meet in the center (this will look like a tricorn hat) and lightly press to close the corners; some of the filling will be exposed at the center. Bake 1 filled baking sheet at a time for 12 to-- minutes or until the hamantaschen are light golden at the edges and golden brown on the bottom. Transfer to a wire rack to cool.


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Recipe Source

Adapted from "Healthy Cooking for the Jewish Home," by Faye Levy (HarperCollins, 2008).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per piece: 124


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 0g 0%

Cholesterol: 9mg 3%

Sodium: 9mg 0%

Total Carbohydrates: 18g 6%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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