85 poppy filled Recipes

sugar, water, divided, meringue powder, cream of tartar, shortening, sugar, eggs, king arthur unbleached all-purpose flour, baking powder, salt, milk, vanilla extract, grated lemon peel, lemon extract, ground cinnamon, ground allspice, butter, softened, shortening, sugar, milk, vanilla extract, salt, lemon curd , raspberry filling, apricot filling, poppy seed filling or purchased filling of your choice, gel or paste food coloring

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

eggs, sugar, freshly grated orange zest, margarine or 1 cup butter, melted, all-purpose flour or 4 cups unbleached flour, poppy seed filling or 12 oz prune filling or 12 oz apricot filling

sour cream, cold water, egg, vinegar, flour, salt, poppy seed filling, almond paste, dark chocolate squares, sour cherry pie filling, diced apple pie filling

flour, sugar, oil, eggs, baking powder, water or orange juice, poppy seed filling

butter, softened, cream cheese, softened, flour, solo poppy seed filling

active dry yeast, sugar, divided, warm milk (110o to 115o), king arthur unbleached all-purpose flour, egg yolks, salt, butter, softened, canned prune , poppy seed, cherry or lemon pie filling, egg white, beaten

lemon cake mix (regular size), water, egg substitute, unsweetened applesauce, poppy seeds, reduced-fat cream cheese, sugar, lemon pie filling, brown sugar, chopped pecans, king arthur unbleached all-purpose flour, butter, melted, ground cinnamon, vanilla extract, sugar, lemon juice

king arthur unbleached all-purpose flour, yellow cake mix, active dry yeast, salt, warm water (120o to 130o), poppy seed cake and pastry filling, sugar

butter, softened (do not use margarine), powdered sugar, eggs, lemon peel, grated, lemon juice, all-purpose flour, baking powder, poppy seed filling, powdered sugar, lemon juice (or milk)

unbleached flour, baking powder, salt, sugar, cold butter, cut into small pieces, eggs, lightly beaten, grated lemon peel, active dry yeast, lukewarm water, sugar, unbleached flour, milk (or soy for non-dairy), salt, eggs, butter or 8 tbsp margarine, melted and cooled, poppy seed, honey, milk (or soy ), lemon juice, grated lemon peel, raisins, unsweetened pitted prune, chopped (about 3 cups), lemon juice, honey, chopped walnuts (optional), prune butter ( lekvar ), lemon juice, grated lemon peel, honey, chopped walnuts (optional), egg, beaten with 1 tbsp water

flour, baking powder, kosher salt, vegetable oil, eggs plus 1 large egg yolk, sugar, zest of 1 lemon, juice of 1/2 lemon, juice of 1/2 orange, brandy, raspberry or apricot preserves, or poppy seed filling, recipe follows, for filling, egg, lightly beaten, raisins, fresh poppy seeds, milk, sugar, salt, honey, lemon zest plus 1/2 tsp of the juice, slightly beaten egg

king arthur high-gluten bread flour, preferably , or bread flour, instant yeast, salt (the more authentic bialys i have had use a bit more , so feel free to dial it up if you like a ier roll), water, at room temperature, onion-poppy seed filling, vegetable oil, onion, chopped, poppy seeds (i love on a bialy, but this did seem more than i was used to; i might dial it back next time), sea salt, black pepper to taste

butter, cream cheese, egg yolks, lemon , zest of, sugar, flour, apricot filling or poppy seed filling, egg white, sugar (optional)

dry yeast, warm water, scaled milk,cool, sugar, salt, nutmeg, egg yolks, butter,softened, flour, prune ,poppy seed and apricot fillings

active dry yeast, warm water (110o to 115o), sugar, instant vanilla pudding mix, sour cream, vegetable oil, salt, eggs, king arthur unbleached all-purpose flour, apricot , poppy seed or prune filling

flour, cream cheese, salt, butter, milk, solo brand filling (nut, poppy seed, apricot, etc.)

flour, whole wheat pastry flour, cornmeal, sugar, baking soda, baking powder, salt, poppy seeds, egg, beaten, lemon curd (canned lemon pie filling), lemon juice, zest of 1 lemon, lemon extract (optional), water, canola oil