Make the filling: In a medium saucepan, place poppy seeds, milk, butter, sugar, honey, and salt and cook over medium-low heat, stirring occasionally, for about 10 minutes or …
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To assemble the hamantaschen: Working with one half of the dough at a time, flour it thoroughly, and roll it into a 16" x 18" rectangle approximately 1/8" to 1/4" thick. Cut the dough into circles with a 3 1/2" round cutter. Place the circles on the prepared baking sheets, and place a rounded teaspoonful of filling in the center of each circle.
The dough will work with any hamantaschen filling, and it won’t open up/expand in the oven during baking, as long as you don’t overfill your cookies and your filling has the proper texture.
The most traditional filling in hamantaschen is poppy seed so that’s the filling I use for this recipe. For the best flavor use freshly ground poppy seeds. You can grind them yourself at home using a coffee or spice grinder. Once ground, freeze the ground seeds until you’re ready to use them.
These low-carb, gluten-free Hamantaschen are delicious after they’ve come out of the oven and cooled a bit, but just as good in your shaloch manos baskets! Purim is recorded in the Book of Ester and dates back to 600 BCE. At that time, a number of Jews lived in Babylonia under Persian rule.