Khamentashn poppy-bird cherry and chocolate-almond

Category: Bakery products
Khamentashn poppy-bird cherry and chocolate-almond

Ingredients

Dough for poppy-bird cherry
flour 400 g
sugar 100 g
baking powder 1 tbsp. l.
salt 0.5 tsp
butter 200 g
eggs 2 pcs
milk 2 tbsp. l.
1 yolk + 1 tbsp. l. milk (for coating)
Filling:
ground poppy 0.5 stcn
milk 0.5 stcn
honey 0.5 stcn
bird cherry (flour) 0.5 stcn
Dough for chocolate almond
flour 300 g
cocoa powder 50 g
almond flour 50 g
sugar 100-150 g
baking powder 1 tbsp. l.
salt 1/2 tsp
butter 200 g
eggs 2 pcs
milk 2 tbsp. l.
bitter almonds 10 pieces
or almond extract 1/4 tsp
Filling:
soft dried apricots 250 g
almond paste 100 g
lemon
sugar to taste

Cooking method

  • Another favorite recipe with a berry - I would like to write "Siberian", but in fact it is widespread even in Africa ...
  • Here I combined two of my favorite fillings - poppy and bird cherry. The result not only pleased - delighted and conquered !!!
  • And the idea to introduce bird cherry into the hamentash recipe was born when I admired the cookies on Ain's blog - surprisingly bright and temptingly delicious even in the photo!
  • And following Ayn's example, she decided to show two of these holiday cookies together. They are so different ... and so delicious ...
  • Khamentashn poppy-bird cherry
  • 1. Dough
  • Mix all dry ingredients - flour, sugar, baking powder, salt.
  • Grate cold butter (from the freezer) into the flour mixture on a coarse grater, mix everything into crumbs. In a bowl, whisk the eggs and milk lightly with a whisk, add the butter and flour crumbs and mix.
  • Put the dough on the table, collect in a lump, flatten it into a flat cake with your palm and fold it in half (the dough will crumble), continue to level and fold 5-6 times; if the dough is too dry add milk.
  • Divide the dough into two parts, form a flat cake out of each piece and wrap in foil. Put in the refrigerator for at least 1 hour, or longer.
  • 2. Filling
  • Mix pounded / ground poppy seeds and bird cherry flour and pour over hot milk, add honey and cook over low heat, stirring frequently, until slightly thickened (5-10 minutes). Refrigerate.
  • The filling should be juicy.
  • 3. Preheat oven to 180 ° C. Line a baking sheet with baking paper.
  • Roll out the dough 5 mm thick, sprinkle with flour. Cut out 7-8 cm circles with a glass or a mold. Put 1 tsp in the middle. fillings and stick the edges together well, forming a triangle and leaving a small hole in the middle.
  • Place cookies on a baking sheet at a distance of 3 cm from each other, brush with yolk.
  • Bake for 20-25 minutes, until golden brown.
  • Cool and sprinkle with icing sugar.
  • Khamentashn poppy-bird cherry and chocolate-almond
  • Khamentashn poppy-bird cherry and chocolate-almond
  • Khamentashn chocolate almond
  • 1. Filling
  • If dried apricots are very sweet, without a hint of sourness, then it makes sense to add lemon: cut it into several pieces, remove seeds. Fold the filling ingredients into a food processor and smooth.
  • My dried apricots were not sugary sweet, had a slight sourness and I did without lemon and sugar.
  • Almond paste can be replaced with peeled almonds (so that the color of the filling remains clean, amber-apricot) and ground almonds into flour.
  • And sugar - to your taste.
  • 2. Dough
  • Mix all dry ingredients - flour, cocoa, ground sweet and bitter almonds, sugar, baking powder, salt.
  • Grate cold butter (from the freezer) into the flour mixture on a coarse grater, mix everything into crumbs.
  • Mix eggs with milk and almond essence - if you are using it, not bitter almonds. Add the mixture to the flour and mix until the dough starts to form into a ball (At this stage, the dough should crumble a little. You can also make the dough using a food processor. In general, the dough and filling can be prepared 1 or 2 days before baking).
  • 3. Put the dough on the table, knead a little, divide into two parts, form a flat cake out of each piece and wrap it in foil. Put in the refrigerator for cooling, at least 1 hour, or longer.
  • It is convenient to roll the dough between two sheets of parchment paper.
  • If the dough becomes too soft during rolling, refrigerate it.
  • Cut out 6-8 cm circles with a glass or a mold.
  • Put 1 teaspoon of filling, stick the edges together well, forming a triangle and leaving a small hole in the middle.
  • Place the cookies on a baking sheet at a distance of 3 cm from each other.
  • Bake for 15-18 minutes at 180 ° C.
  • Khamentashn poppy-bird cherry and chocolate-almond
  • Khamentashn poppy-bird cherry and chocolate-almond

Note

There are not very many recipes with bird cherry, and even less for my taste (well, I don’t like cakes and muffins with bird cherry in the dough ... what can you do if you’ve got used to the rich, concentrated taste from childhood - in the form of filling in pies ...)
Therefore, I am very grateful to Ain that her photos inspired me to experiment with poppy filling! Before that, I never thought that bird cherry would play like that with shortbread dough!

And I apologize for the stylistic complacency when choosing names for the hamentash
I deliberately used different "reference points": in the poppy-bird cherry - the filling, and in the chocolate-almond - the dough.
I would like to emphasize in each name the brightest taste sensation.
In the first, it is certainly the filling, and the dough is just a canvas on which the flavor colors of poppy and bird cherry blossom.
Secondly, the taste buds get the main pleasure from the chocolate-nut dough, slightly tinted with apricot filling.

And if you are interested in the recipes with which my mother delighted and surprised me from childhood, take a look here:

Khamentashn poppy-bird cherry and chocolate-almond

Torun gingerbread "Katazhinka"
Cranberry mousse
Nut cake (no flour)
Pie "Snowy bird cherry"

Caprice
Khomentashen (Yiddish), they are Ozney Oman (Hebrew), or Oman's ears - traditional spring Jewish triangular cookies with filling They are prepared for the spring holiday of Purim.
Nagira
Caprice
Nuuu ... spring, you say ... Purim, you say ...

And I thought if the cookies are festive, then for those who respect Purim, but do not celebrate - and the New Year holidays are good to try such delicious ...

And so that the origins are not lost - I left the name, although there were thoughts of changing to something neutral - "shortbread with ..." or "triangles with ..." Do you think you didn't change it in vain? ...
Caprice
Quote: Nagira

Caprice
Nuuu ... spring, you say ... Purim, you say ...

And I thought if the cookies are festive, then for those who respect Purim, but do not celebrate - and New Year's holidays are good to taste such delicious ...

And so that the origins are not lost - I left the name, although there were thoughts to change for something neutral - "shortbread with ..." or "triangles with ..." Do you think you didn't change it in vain? ...
What's wrong with Omentashen (Umentashen)?
Nagira
Yes, I like the name myself, that's why I left it.
I just thought after your referral to the spring holiday that mb is unpleasant for someone that I made this cookie for New Year's
Caprice
Quote: Nagira

Yes, I like the name myself, that's why I left it.
I just thought after your referral to the spring holiday that mb is unpleasant for someone that I made this cookie on New Year's
What nonsense! Call for spring - it always pleases
By the way, Ozney Oman has already started selling in our stores
Nagira
Well then, for the spring!

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