Traditional Poppy Seed Mohn Hamantaschen

Step 1

Mix the eggs, sugar, oil and vanilla. Add 1 cup of flour and the baking powder. Mix. Add the remaining flour until the dough forms a soft, but not sticky ball.Roll out the dough and cut out circles. Put a teaspoon of filling in the center of each circle. Gently fold the sides and pinch shut tightly. Bake for 10-12 minutes on 350°F. Yields: 20 Hamantaschen

Step 2

Beat the egg in a bowl and set aside. Melt the coconut oil/butter/margarine in a small saucepan. Whisk in the coconut milk, sugar, and honey, and simmer over a low flame until the sugar is melted. Pour half the mixture into a cup or small bowl. Very slowly drizzle the hot mixture from the cup/bowl into the beaten egg, whisking constantly. Now slowly pour the egg mixture back into remaining hot mixture in the saucepan, whisking constantly. Simmer the mixture for 3-4 minutes until it thickens. Remove from fire. Whisk in the poppy seeds and refrigerate until fully cooled before using.