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Poppy Seed Hamantaschen | In Jennie's Kitchen

Poppy Seed Filling

Makes enough to fill two batches of this Hamantaschen recipe.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes

Ingredients
  

  • ½ cup + 1 tablespoon 112 grams granulated cane sugar
  • 1 tablespoons 30 ml water
  • ¾ cup 112 grams poppy seeds, ground
  • Zest and juice of wedge of ¼ lemon
  • Zest and juice of wedge of ¼ orange
  • ½ teaspoon vanilla extract
  • 2 teaspoons sherry type?
  • 1 egg
  • 2 tablespoons 28 grams butter, cut into 4 pieces

Instructions
 

  • Combine the sugar and water in a small pot over medium-low heat. Cook until sugar begins to dissolve.
  • Add the poppy seeds, and stir to mix well.
  • Stir in the zest, juices, vanilla, and sherry. Stir well using a wooden spoon. Stir in the egg, and once well mixed, stir in the butter. Cook, stirring constantly, until the butter is completely melted, and the mixture becomes slightly thickened, about 2 minutes.
  • Transfer the mixture to a bowl, and chill until cooled, and further thickened. At least 30 minutes. You can also prepare the filling a few days in advance, and keep in the fridge until ready to use.