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| RER 3.4.15 |
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| RER 3.3.15 |
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| RER 3.3.15 |
My desire
intensified as I decided what flavor hamantaschen to bake. I took an informal
survey— raspberry, chocolate, blackberry, strawberry (raspberry and apricot
were the winners), but I was dying to try the more traditional flavor, poppy
seed. After I rejected recipes with eggs and liqueurs, a conversation with one
of my besties resulted in the perfect poppy seed filling
recipe from Bon Appétit.
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| RER 3.3.15 |
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| RER 3.3.15 |
Per usual, I was
intimidated, but eager to try a new recipe (or two) and use ingredients I had
yet to work with. Like, honey.
Sure, I put it in Greek yogurt, but I hadn’t put it in cookie dough. Unlike
many other hamantaschen recipes I saw, this one used honey
instead of sugar. And poppy seeds—I don’t think I’ve even made lemon poppy seed
muffins without a mix, so it was invigorating to use the real thing.
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| RER 3.3.15 |
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Making these
cookies was no easy task. Whipping up the dough and the poppy seed filling was
a breeze; rolling and forming the cookies proved to be difficult. My dough was sticky
and impossible to roll even after
3+ hours in the fridgy, so I threw it in the freezer. Even then, it was still tricky.
Then, creating the triangle shape was a challenge. Maybe, I took the easy
(read: lazy) way and didn’t pinch
the corners for a 3D hamantaschen.
I was close…ish.
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They still
turned out tasty. The dough isn’t sweet, but the glob of saccharine jelly or
adult poppy seed filling (my fave), makes the cookie complete and utterly
addictive. Maybe next year I will be defiant and make those funfetti hamantaschen.
RER
3.3.15
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| RER 3.4.15 |
