Three hamentaschen, with poppy seed at the top.

Poppy seed hamentaschen

Makes about 36


2 packages yeast 
1/4 cup lukewarm water 
1 cup scalded skim milk, cooled (to scald milk, heat it near to the point of boiling)
5 cups sifted flour  
3/4 cup Splenda  
1 teaspoon low sodium salt  
3 eggs  
1/4 cup melted butter 
1/2 cup rapeseed oil 
1 egg, lightly beaten (for egg wash)

2 cups poppy seeds  
1 cup skim milk 
1/4 cup honey
1/2 cup Splenda  
1 teaspoon grated lemon zest 
1/2 cup seedless raisins  


Preheat the oven to 190°C. 

Brush two nonstick baking trays with rapeseed oil.

Grind the poppy seeds.

In a large pan, combine the poppy seeds with the milk, Splenda and honey. 

Cook on a low heat, stirring frequently, until thick. 

Stir in the lemon zest and raisins and mix well. 

Remove pan from the heat and let the filling cool. 

In a large bowl, mix the yeast with the water and let stand for five minutes. 

Add the milk to the yeast mixture. 

Stir in two cups of the flour, the Splenda and salt. 

Break in one egg at a time, beating after each addition. 

Beat in the butter, oil and remaining flour. 

Knead for a few minutes, then place in a bowl. 

Cover with a towel and let the dough rise in a warm place until doubled in bulk. 

Punch down the dough and knead on a lightly floured board for five minutes. 

Divide the dough in half and roll out to 1/4 inch thickness. 

Cut the dough into four-inch squares. 

Place a heaping tablespoon of filling on each square. 

Brush the inside edges of the squares with the egg wash. 

Fold the dough over into a triangle, sealing the edges with the egg wash. 

Let the hamentaschen rise until doubled in bulk. 

Brush the tops of the hamentaschen with the egg wash. Place the hamentaschen on the baking trays; one tray should be on the top rack and the other tray on the bottom rack.

Bake in the oven for 25 minutes, until browned, swapping trays in the oven halfway through.

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