Poppyseed Filling For Hamentaschen
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 100 | g | Poppyseed |
| 1/2 | c | Water |
| 1/2 | c | Sugar |
| 1/2 | Lemon, juice of | |
| Grated lemon peel | ||
| 1/2 | c | Bread or cookie crumbs |
INSTRUCTIONS
Source: "From the Kitchen with Love" by Ruth Sirkis (in Hebrew) Boil the water and sugar until the sugar is dissolved. Add the poppyseed and cook over a low flame until the water is absorbed. Add the lemon juice and rind until the mixture thickens, then add the crumbs. Cool before using as filling for hamentaschen. Posted to JEWISH-FOOD digest V97 #088 by Gilda Kurtzman <kurtmag@ashur.cc.biu.ac.il> on Mar 17, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 831
Calories From Fat: 95
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 595.7mg
Potassium: 125mg
Carbohydrates: 183.7g
Fiber: 2.1g
Sugar: 142.8g
Protein: 6g