For the dough:
2 ½ cups (313g) flour
½ cup (100g) sugar
1 egg worth egg replacement, ready to go
¼ cup (60ml) brandy or orange juice
1 tablespoon vanilla extract
The grazted zest of one orange (approx. 1 tablespoon)
pinch of salt
7 ounces (200g) cold margarine, cut into chunks
For the poppy seed filling (Pereg):
½ cup (100g) sugar
¼ cup (60ml) water
1 tablespoon silan/date syrup
1 cup (125g) poppy seeds, ground (measure first, then grind in several batches in a clean coffee grinder until powdery)
2 tablespoons (30ml) lemon juice
The grated zest of one lemon (approx. 1 teaspoon)
¼ cup (40g) raisins
First, make the dough. Combine all ingredients in a food processor fitted with a blade. Pulse to combine, then process until completely combined and homogeneous, until the dough forms a ball.
Transfer to a plastic bag, or wrap in plastic wrap, and place in the fridge for at least half an hour, up to several days. (For longer storage, freeze, completely sealed and wrapped, for up to two months. Defrost in the fridge.)
Now make the poppy seed filling (Pereg). In a small saucepan over medium-low heat, combine sugar, water, and date syrup. Cook until sugar is completely dissolved and the liquid is simmering
Add the ground poppy seed and cook a minute longer, stirring. Remove from heat.
Stir in lemon juice, zest, and raisins.
Transfer to a wide mouth container (you’ll be scooping the filling directly from the container), and chill in the fridge, for at least half an hour, up to a week. (For longer storage, freeze the filling, up to two months. Defrost in the fridge.)
Time to assemble your Hamantaschen! Remove a quarter of the dough from the fridge at a time. Roll out on a floured surface until 1/8 inch thick.
Cut out circles using a circular cookie cutter or wine glass, 2 ½ inches in diameter. Transfer the rounds to a parchment paper-lined baking sheet. Reroll the dough scraps and cut more circles.
Brush the tops of the rounds with water using a pastry brush, about 12 at a time.
Using two spoons, drop a small amount of filling on the center of each round. DO NOT OVERFILL.
Shape the cookies by pinching the dough together, making one corner of the triangle at a time. Pinch and press the seams together well, or else they will open, making very tasty but very flat cookies. If the dough doesn’t stick together well, brush more water around the edge of the round.
Fill the parchment paper-lined tray with cookies. They don’t grow, so you don’t have to leave much room at all, approx 20 cookies/half sheet tray. Transfer the tray to the fridge until the cookies are firm and cool. You can freeze the cookies at this point – freezing them flat on the tray, then transferring them to a container or sealed bag.
Preheat oven to 350°F/176°C. Bake the cookies for 10-14 minutes, until just barely golden, rotating the trays after five minutes.
Transfer to a wire rack to cool completely.
Keywords: Hamantaschen, Purim, vegan, poppy seed