| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Jewish |
|
30 |
Cookies |
INGREDIENTS
|
|
SIMPLE POPPY FILLING (VER. 1): |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Honey |
| 1/4 |
c |
Water |
| 1 |
c |
Ground poppy seeds |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Lemon zest |
| 1/4 |
c |
Raisins |
|
|
Bread or biscuits crumbs |
| 1 |
c |
Ground poppy seeds |
| 1 |
c |
Milk |
| 2 |
tb |
Butter |
| 2 |
tb |
Honey |
| 1/2 |
c |
Almonds, chopped |
| 1 |
tb |
Lemon zest |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Raisins |
| 1 |
|
Semisweet apple, grated |
| 2 1/2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 2 |
|
Egg yokes |
| 1/4 |
c |
Brandy, milk or orange juice |
| 1 |
tb |
Vanilla extract |
| 1 |
tb |
Lemon zest |
| 1 |
pn |
Salt |
| 1/2 |
lb |
Cold margarine, cut to small cubes |
INSTRUCTIONS
POPPY FILLING (VER. 2
DOUGH
Source: CAKES FOR ALL SEASONS by Nira Scheuer
VER 1: In a small pot put the sugar, honey and water and cook until the
sugar melts. Add poppy seeds, stir and cook for another 1 min. Add lemon
juice, lemon zest and raisins to the poppy mixture. Set aside to cool until
the dough is prepared.
NOTE: mixture should be only a little damp. add bread or biscuits crumbs to
drain excess liquids.
Poppy filling (ver. 2) : In a pot boil all ing, except the apple, and stir
until the mixture thickens. Add more sugar to taste. Set aside to cool. add
the grated apple or 1/4 c of jam.
NOTE: mixture should be only a little damp. add bread or biscuits crumbs to
drain excess liquids.
Dough : Put all ing. in a bowl. Knead until you get uniform dough. If the
dough is sticky add a bit more flour.
To get Oznei Haman:
1) Roll out the dough to 3mm / 1/8" .
2) cut circles with a cup. put 1 ts. filling in the middle of each circle.
fold to triangle shape (push three sides up).
3) brush with an egg. bake at 180C/350F for 15-20 min until cookies are
golden brown.
Posted to JEWISH-FOOD digest V97 #039 by eyal adelman <eemcs@actcom.co.il>
on Feb 04, 1997.
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