Homentash with poppy filling

Category: Bakery products
Kitchen: Jewish
Homentash with poppy filling

Ingredients

for the test:
butter 250 g
powdered sugar 100 g
egg 1 PC.
yolk 1 PC.
orange peel 1.5 tbsp. l.
salt and baking powder 1/4 tsp each
sour cream 1 tbsp. l.
flour, premium 470 g
For filling:
poppy 1 and 1/2 tbsp.
butter 55 g
milk 250 ml
sugar (to taste) 1 / 2-3 / 4 cup
honey 1/4 cup
eggs 2 pcs.

Cooking method

  • A bit of history: a long time ago, a certain adviser to the Persian king named Aman decided to destroy the Jews who did not respect him. The latter, as usual, not without the participation of the Almighty, left the villain "with ears", which in our understanding means "with a nose." In general, Haman received the ears owed from a dead donkey, and we got delicious triangular cookies that are baked by the Jewish holiday of Purim in memory of these glorious events).
  • I like to try traditional pastries from other countries, and finally it’s turn to this wonderful aromatic cookie. I spied the recipe from a friend 🔗, in the same place I saw various tempting fillings - I chose the dearly beloved poppy seed. I advise everyone to try to bake such cookies - the baking process is fascinating, the son was happy to connect, sculpted together).
  • Grind poppy seeds in a coffee grinder.
  • Melt butter in a saucepan over medium heat. Add milk, sugar and honey and mix well until sugar and honey are dissolved. Boil.
  • Separate 1 cup of butter and milk mixture and pour into the beaten egg, stirring constantly. Pour the mixture into a saucepan and cook for 3-5 minutes until thickened. Add ground poppy seeds, mix well and hold on fire for another minute.
  • Refrigerate. Can be refrigerated for 3-5 days.
  • Beat butter with sugar until fluffy. Continuing to beat, add a little beaten eggs (this is necessary so that the butter does not curl). Then add the orange zest.
  • Mix the flour with salt and baking powder and sift into an egg-oil mixture, add sour cream. Quickly knead the shortbread dough. If the dough is too loose and does not lump, add a little water.
  • Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  • After the specified time, preheat the oven to 180 degrees.
  • Roll out the dough into a layer 5 mm thick. Cut out the circles with a round notch (diam. 8 cm), put 1 tsp on the center. fillings and connect the edges, forming a triangle with an open middle.
  • Bake in a preheated oven for 20-25 minutes.
  • Cool on a wire rack.
  • I baked half of the recipe norm - it turned out 22 things.

The dish is designed for

44-46 pcs.

Time for preparing:

2 hours

Cooking program:

stove, oven

Note

She took a faceted glass.

Filling options - dates + lemon, thick plum jam + nuts.

I made the filling and dough in the evening, and in the morning I made cookies.

barbariscka
Sanya, national baked goods are always very interesting ... I heard about such cookies, but I saw them for the first time, thanks
Poppy seeds are good, but you should try other fillings.
Scops owl
Sanya, I'm also interested in trying the national cuisine. Thank you for the recipe. And in the evening it is really more convenient
SanechkaA
barbariscka, Vasilisa - other fillings are in the plans, while I am struggling with poppy supplies, so there are still many poppy baked goods in the plans

Scops owl, Larissa, I hope you will also bake such cookies, and I have plans for another Jewish cookie - Regulah, according to the description it should be very tasty
Elena Tim
Very beautiful, Sashul! Yesterday I still admired!
I'm indifferent to poppy seeds, but I will definitely try with some other filling! Thanks for the recipe!
Your photos are, as always, unmatched!
SanechkaA
Lena, thanks for appreciating! try such a pechenko with plum jam and nuts - I'm sure that's what you need, I have just such a filling option next in line
Elena Tim
In! I love plum! San, and the jam should be thick or it won't run away thinner?
SanechkaA
Elena, very thick, it is even advised to add breadcrumbs (sweet) croutons or cookie crumbs to it so that it does not run away and burn along with the cookies
Elena Tim
Aha, I’ll make a note! I'll put some cookies there!
sir
SanechkaA, thanks for the interesting recipe. Not confused and very comfortable. Can you ask, what is the dough after baking, soft or crumbly?
SanechkaA
sir Tatyana, immediately after baking - hard crumbly, and then soft-soft, to taste not like a standard shortbread, but like milk cakes
sir
Quote: SanechkaA
and then soft-soft, to taste not like a standard shortbread, but like milk cakes
That respected! : yes: Exactly mine! Thanks again, I took it!
SanechkaA
Tatyana, I really hope that the recipe will come in handy and like the cookies
toffee
SanechkaA, oh, what a delicious recipe. We need to cook these cookies together with the grandson. He loves poppy.

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