• Cooking Time:
  • Servings: 24-30
  • Preparation Time:



  • 1 recipe Mohn Filling
  • 1 envelope dry yeast
  • 1/4 cup milk; lukewarm
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 cup milk; scalded
  • 2 eggs; slightly beaten
  • 4 cups all-purpose flour
  • 1 egg yolk


  • Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the
  • milk is not too warm.
  • Stir in 1 tablespoon of sugar and set aside.
  • In a deep mixing bowl, combine the butter, remaining sugar, salt and scalded milk, and stir until all are blended.
  • When lukewarm, stir in the yeast.
  • Add the eggs and about 2 cups of the flour, and beat to a smooth batter.
  • Add remaining flour to make a tender dough.
  • Turn out on a floured board and knead for about 2 minutes.
  • Grease a large mixing bowl; grease whole surface of the large ball of dough and place dough in bowl.
  • Cover.
  • Let rise in a warm, not hot, place, to double its bulk. (Takes from 2 to 4 hours.)
  • Again knead on a floured board for about a minute.
  • Roll out 1/8 of an inch thick. Cut into 3- to 4-inch circles.
  • Place Mohn Filling on each.
  • To shape true hamantaschen, pinch edges of a circle together over filling, leaving about
  • 1/2 open, forming a cornucopia.
  • Then fold over the flap and pinch these
  • edges firmly together.
  • Arrange well apart on a greased cookie sheet.
  • Cover with a cloth and let rise again in a warm place to double in bulk.
  • Brush tops with the egg yolk, thinned with a little water. Bake in a moderate oven 350 F for 15 to 20 minutes.

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