Pareve Poppy Seed Hamantaschen

The Washington Post

For a pastry without butter or much sugar, this classic Purim treat
still has flavor that satisfies. The dough is delicate and comes
together in the food processor. Both the dough and the filling need
time to chill, so it's smart to make them a day in advance and
refrigerate until ready to use.

Store the baked hamantaschen in an airtight container for up to 5
days; they freeze well.

These are pareve because they are not made with dairy products and
therefore can be eaten at a meal with meat (important for those who
observe Jewish dietary laws), and they are called "hamantaschen"
because their shape is said to resemble the hat or robe pockets of
Haman, the villain in the biblical story of Esther. The story is
retold on the Jewish holiday of Purim each spring.

Makes 24 pastries

For the pastry

3/4 cup whole-wheat flour
1 1/4 cups flour, plus more for rolling
3/4 teaspoon baking powder
Pinch salt
1/2 cup sugar
1 large egg
6 tablespoons canola oil
1 teaspoon finely grated orange zest
2 to 3 tablespoons freshly squeezed orange juice
Water, for brushing the pastry

For the filling

1/2 cup poppy seeds, finely ground in a food processor
1/2 cup soy milk
3 tablespoons honey
1/4 cup dried dark figs or pitted dates, coarsely chopped (may
substitute dark raisins)
3 tablespoons sugar . 2 tablespoons finely ground oats (ground in a
food processor)

For the pastry: Combine the flours, baking powder, salt and sugar in
the bowl of a food processor; pulse to combine.
Meanwhile, whisk together the egg and oil in a measuring cup; add to
the food processor while the motor is running, mixing until the dough
resembles a coarse meal. Stop to add the orange zest, then pulse to
Add 1 tablespoon of the juice at a time, pulsing to combine, until the
dough has big, sticky crumbs. Transfer to a sheet of plastic wrap and
press together to form a ball. Wrap well and refrigerate for at least
4 hours or up to overnight.

For the filling: Combine the ground poppy seeds, soy milk, honey, figs
or dates, sugar and ground oats in a small saucepan over medium heat.
Stir well; when the mixture begins to bubble at the edges, reduce the
heat to low and cook, stirring often, for about 10 minutes or until
the mixture becomes quite thick. Transfer to a container and let cool,
then cover and refrigerate for at least 1 hour or up to overnight.
When ready to bake, preheat the oven to 375 degrees. Line 2 large
rimmed baking sheets with parchment paper or silicone liners. Have
ready a 3-inch round cookie cutter or use a glass with a 3-inch mouth.
Remove the filling from the refrigerator.

Divide the dough into 4 equal pieces. Working with 1 piece at a time,
roll the dough between 2 sheets of plastic wrap (lightly flour the
plastic as needed) to a thickness of no more than 1/4 inch. Remove the
top sheet of plastic and cut 3 or 4 rounds of dough; place them on the
prepared baking sheets. Reroll scraps as necessary. Drop a teaspoon of
the filling in the center of each round, then brush a little water
around the edges. Pull up the edges of the rounds to create 3 arcs
that meet in the center (this will look like a tricorn hat) and
lightly press to close the corners; some of the filling will be
exposed at the center. Bake 1 filled baking sheet at a time for 12 to
14 minutes or until the hamantaschen are light golden at the edges and
golden brown on the bottom. Transfer to a wire rack to cool.

Recipe Source: Adapted from "Healthy Cooking for the Jewish Home," by
Faye Levy

124 calories, 5g fat, n/a saturated fat, 9mg cholesterol, 9mg sodium,
18g carbohydrates, 1g dietary fiber, 2g protein.

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