Hamantaschen, three fillings

Ingredients

• 350 g Plain flour
• 100 g Caster sugar
• 1 tsp Baking powder
• 0.25 tsp Salt
• 2 Eggs
• 100 ml Neutral oil
• 30 ml Orange juice
• 1 tsp Vanilla extract
• 80 g Thick apricot jam
• 40 g Ground poppy seeds
• 25 g Honey
• 25 ml Water for poppy filling
• 60 g Pareve dark chocolate
• 20 ml Coconut cream

Method

1. 01Whisk flour, sugar, baking powder and salt. Mix eggs, oil, juice and vanilla separately, then stir into the dry ingredients to make a soft dough. Flatten, wrap and chill for 45 minutes.
2. 02For the poppy filling, simmer the ground seeds, honey and water for 3–4 minutes until thick. Cool completely. For the chocolate filling, melt the chocolate with the coconut cream and cool until spreadable. Use the apricot jam as it is.
3. 03Heat the oven to 180°C conventional. Roll the cold dough between baking paper to 3 mm thick. Cut 8 cm circles, re-rolling the scraps once.
4. 04Put a level teaspoon of one filling in the centre of each circle. Fold three sides towards the centre to make a triangle, overlapping the corners and leaving a small opening.
5. 05Press the corners firmly and chill the shaped pastries for 15 minutes. Bake on lined trays for 15–18 minutes until the edges are lightly golden.
6. 06Cool on the trays for five minutes before moving to a rack. The hot filling is very soft; give it time to set.