Oznei Haman: A Taste of Purim and Timeless Tradition

As a chef, some recipes feel like they carry the weight of generations, whispering stories from my grandmother’s kitchen to my own. Oznei Haman, those delightful, jam-filled cookies often called Hamantaschen or Jewish Tricorn Cookies, are precisely that for me. I remember the scent of warm butter and sweet poppy seeds filling our home during Purim, a vibrant Jewish holiday. My grandmother, with her practiced hands, would deftly fold the dough into those distinctive triangular shapes, each one a promise of a sweet, celebratory bite. It wasn’t just about the cookie; it was about the tradition, the warmth, and the sheer joy of sharing something made with love.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 20-30 minutes
• Total Time: 1 hour 20 minutes – 1 hour 30 minutes
• Servings: 20 cookies
• Yield: Approximately 20 cookies
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

For the Dough:

• 1/2 cup unsalted butter, at room temperature, diced
• 1/2 cup superfine sugar (generously measured)
• 1/2 teaspoon vanilla extract
• 3 large egg yolks
• 2 1/4 cups all-purpose flour
• 1 large egg, beaten (for brushing)

For the Filling:

• 3 tablespoons poppy seeds
• 1 tablespoon clear honey
• 2 tablespoons superfine sugar
• 1 teaspoon lemon rind, finely grated
• 1 tablespoon lemon juice
• 4 tablespoons water
• 1/3 cup ground almonds
• 1 medium egg, beaten
• 1/4 cup raisins (conservatively measured)

Equipment Needed

• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Sifter
• Plastic wrap
• Small saucepan
• Whisk
• Rolling pin
• 3-inch round cookie cutter
• Baking sheets
• Parchment paper
• Pastry brush
• Wire cooling rack

Instructions

The creation of Oznei Haman is a two-part symphony, beginning with a rich, tender dough and culminating in a fragrant, sweet filling. Let’s embark on this delicious journey together.

Preparing the Dough:

1. In a large mixing bowl, cream together the unsalted butter and superfine sugar using an electric mixer until the mixture is light and creamy. This is a crucial step for developing a tender cookie.
2. Beat in the vanilla extract and the 3 large egg yolks, one at a time, ensuring each is fully incorporated before adding the next.
3. Sift the all-purpose flour over the wet ingredients. Gently stir the flour into the butter mixture until it just begins to combine.
4. Turn the mixture out onto a lightly floured surface and knead it with your hands until it forms a smooth, cohesive dough. Be careful not to overwork the dough at this stage, as it can lead to tough cookies.
5. Wrap the dough tightly in plastic wrap and chill it in the refrigerator while you prepare the filling. This chilling period allows the gluten to relax and makes the dough easier to roll out.

Crafting the Filling:

1. In a small saucepan, combine the poppy seeds, clear honey, superfine sugar, grated lemon rind, lemon juice, and 4 tablespoons of water.
2. Bring this mixture to a boil over medium heat, stirring constantly to ensure the sugar dissolves and the ingredients meld together.
3. Once boiling, remove the pan from the heat.
4. Beat in the ground almonds, the beaten medium egg, and the raisins. Stir until everything is well combined.
5. Allow the filling to cool completely while you work with the dough. A warm filling can melt the dough and make it difficult to handle.

Assembling the Oznei Haman:

1. Preheat your oven to 350°F (175°C).
2. Line two large baking sheets with baking parchment paper. This prevents sticking and makes for easy cleanup.
3. On a lightly floured surface, roll out the chilled dough to a thickness of 1/8 inch. Aim for an even thickness so the cookies bake uniformly.
4. Using a 3-inch plain round cutter, stamp out as many rounds as possible from the rolled-out dough. Reroll scraps gently if needed, but try to avoid overworking them.
5. To each round of dough, place a heaped teaspoon of the cooled filling in the center. Do not overfill, or the cookies will be difficult to seal.
6. Brush the edges of each dough round with the beaten egg. This acts as a “glue” to help seal the cookies.
7. Carefully bring the sides of the dough up to the center, forming a tricorn shape. Pinch the edges together firmly to seal them well, creating a triangle with the filling peeking out from the center. Ensure there are no gaps where the filling can escape during baking.
8. Place the assembled Oznei Haman on the prepared baking sheets, spacing them slightly apart to allow for even air circulation and baking.
9. Brush the tops and sides of each cookie with the remaining beaten egg. This gives them a beautiful golden sheen when baked.
10. Bake for 20-30 minutes, or until the cookies are golden brown. Keep a close eye on them, as oven temperatures can vary. The goal is a rich golden hue, not dark brown.
11. Once baked, transfer the Oznei Haman to a wire rack and leave them to cool completely.

Expert Tips & Tricks

• Butter Temperature is Key: Ensure your butter is truly at room temperature – soft but not melted. This is vital for achieving that light and creamy texture in the dough.
• Don’t Overwork the Dough: Kneading too much will develop the gluten excessively, resulting in tough Oznei Haman. Mix and knead just until a smooth dough forms.
• Chilling is Non-Negotiable: Chilling the dough makes it firm and much easier to roll out thinly and cut clean shapes without tearing.
• Sealing for Success: Pinch those seams together really well! If they aren’t sealed tightly, the filling can ooze out during baking, creating a mess and a less attractive cookie.
• Consistent Thickness: Roll the dough to an even 1/8 inch thickness. This ensures all your Oznei Haman bake at the same rate.
• Filling Consistency: The filling should be thick enough to hold its shape but not so dry that it crumbles. The egg helps bind it.

Serving & Storage Suggestions

Oznei Haman are best served at room temperature, allowing their delicate flavors to shine. They are perfect with a cup of tea or coffee, or as a sweet ending to a festive meal. For a beautiful presentation, arrange them on a platter dusted with a little powdered sugar or a light glaze.

These cookies are wonderfully forgiving when it comes to storage. Once completely cooled, store them in an airtight container at room temperature for up to 3-4 days. They maintain their texture and flavor remarkably well. If you need to store them for longer, they can be frozen for up to 2 months. Thaw them at room temperature before serving. Reheating is generally not necessary, as they are delicious at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	155.7 kcal
Calories from Fat	64 kcal
Total Fat	7.2 g	11%
Saturated Fat	3.4 g	17%
Cholesterol	60.4 mg	20%
Sodium	9.2 mg	0%
Total Carbohydrate	20.1 g	6%
Dietary Fiber	0.8 g	3%
Sugars	8.6 g	34%
Protein	3.1 g	6%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While the classic poppy seed filling is traditional and beloved, Oznei Haman offer a canvas for creativity.

• Fruit Fillings: Apricot jam, prune compote (lekvar), or date paste are delightful and easy alternatives. Simply spoon a small amount into the center of the dough rounds.
• Nut-Free: For those with nut allergies, omit the ground almonds. You can increase the amount of poppy seeds slightly or add a touch more finely chopped raisins for texture.
• Spiced Filling: Add a pinch of cinnamon or cardamom to the poppy seed filling for an extra layer of warmth.
• Citrus Zest: Experiment with orange or lime zest in place of or in addition to lemon for a different citrus profile.

FAQs (Frequently Asked Questions)

Q: Why are these cookies called Oznei Haman or Hamantaschen?
A: The name “Hamantaschen” literally translates to “Haman’s pockets,” referring to the triangular shape, said to represent the villain Haman’s hat or ears from the Purim story. “Oznei Haman” means “Haman’s ears” in Hebrew.

Q: Can I use a different type of sugar for the dough?
A: Superfine sugar is recommended for its ability to cream well with butter, creating a tender texture. Granulated sugar can also be used, but you might need to cream for a bit longer to ensure it dissolves.

Q: My dough is too sticky to handle. What should I do?
A: If your dough is too sticky, you can chill it for an additional 15-30 minutes. You can also lightly dust your hands and the work surface with a little more flour, but be careful not to add too much, which can make the dough tough.

Q: What is the best way to seal the edges of the Oznei Haman?
A: Brushing the edges with beaten egg creates a good seal. Then, firmly pinch the edges together, ensuring there are no gaps. Some people like to crimp the edges slightly with a fork for added security and a decorative touch.

Q: Can I make the dough ahead of time?
A: Yes, the dough can be made ahead of time and refrigerated for up to 2 days. Just ensure it’s well-wrapped to prevent drying out. You may need to let it sit at room temperature for a few minutes before rolling if it becomes too firm.

Final Thoughts

Baking Oznei Haman is more than just following a recipe; it’s about connecting with a rich cultural heritage and creating something truly special. Each perfectly folded triangle is a testament to tradition and a delightful vessel for a burst of sweet, nutty flavor. I encourage you to gather your ingredients, preheat your oven, and embark on this rewarding culinary adventure. May your Oznei Haman be as delightful to eat as they are to make, and may they bring a little extra sweetness to your celebrations. Share them with loved ones, savor the moment, and enjoy the timeless taste of Purim.