Recipe by Elana K
This is my mother's recipe for poppy seed (mun) hamentashen filling. I generally substitute the sugar with "fake sugar" (ie stevia, splenda) and it works perfectly. Just remember to use the correct proportion (ie for stevia you don't need as much). I also tried using two egg whites instead of one whole egg, and that worked well.
- 1 (12 1/2 ounce) can poppy seed filling
- 1 eggs or 2 egg whites
- 1⁄2 cup sugar (or other "fake" sugar)
- 3 tablespoons strawberry jam
- 1 cup raisins