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Sweet dough hamantaschen (family recipe from Vera Yakubson)

Name: Sweet dough hamantaschen (family recipe from Vera Yakubson)
Cuisine: Jewish cuisine
Ingredients: Frozen yeast dough (defrost according to instructions) — 2 packages; Poppy seed — 1 glass; Raisins — 1 glass; Sugar — 1 cup

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Ingredients

Grandma, of course, made the dough herself, but my aunt already used store-bought dough.
Dough:
Frozen yeast dough (defrost according to instructions) — 2 packages
Filling:
Poppy seed — 1 glass
Raisins — 1 glass
Sugar — 1 cup
Proportions are approximate, and may vary.

Method

Pour boiling water over the poppy seeds and let sit for about 2 hours.

Then drain the water and grind the poppy seeds in a meat grinder or blender (in the original recipe, it was a meat grinder run twice).

Mix this pulp with raisins. Add sugar just before filling the pies to prevent the filling from leaking.

Divide the dough into balls the size of a large plum and roll into circles. Place the filling in each and bring the edges together at the top to form a triangle. Place on a baking sheet (grease or line with parchment). Brush the pies with sweet tea and let them rest for about an hour.

Bake in the oven at 180 degrees C for 25 minutes.

Grease the finished pies with butter and cover with a towel (alternatively, put them in a pan and cover) so they do not dry.

StorySweet dough hamantaschen (family recipe from Vera Yakubson)For Vera, her Jewish identity was built primarily around food (editor’s note: we weren’t surprised at all!). The family’s traditional table included Hamantaschen made from soft, rich dough, which turned out to be quite unusual after moving to Israel, where they are almost always made with shortcrust pastry.