‏באַניע המנטאַשן ‏ - Pumpkin Hamentashen

Pumpkin Pastry

8 ounces (2 cups) flour (I used a mix of all purpose flour and whole wheat pastry flour
1/2 teaspoon salt
1/4 cup (4 tablespoons) tablespoons brown sugar
4 ounces (1 stick, 1/2 cup) butter
6 ounces (3/4 cup) cream cheese
6 ounces (3/4 cup cooked pumpkin

Combine dry ingredients and butter in the bowl of the processor and pulse to a coarse meal.  Add cream cheese  and pulse until just combined.  Chill a few hours or overnight

Pumpkin Seed Filling

8 ounces (1 1/2 cups) pumpkin seeds
1 cup milk
3/4 cup honey 

Toast the seeds at 375 for 15 minutes or until golden.  Grind to a fine meal in the processor.  cook with milk and honey for about ten minutes or until thick, and allow to cool.

Assembly

Preheat oven to 375 F.  Roll the chilled dough to 1/8 inch thick on a lightly floured surface.  Cut into circles, wet the upper surface of each circle with a brush, fill with pumpkin seed filling, and fold into hamentashn.  You may brush the top surface with egg wash and sprinkle with coarse brown sugar for a nice sweet crunch.  Bake for about 30 minutes or until golden.

Round-up of hamentash recipes

Carrot Filling

Chocolate Dough (English)

Vegan Gluten-Free Hamentash Dough (English)

Vegan Gluten-Free Hamentash Dough (Yiddish) װעגאַן טײג

Chocolate Dough (Yiddish)

Apricot Filling

Poppy Seed Filling

White Poppy Seed Filling

Hemp Seed Filling

Povidl (Prune Filling)

פּאָװידלע Prune Filling (Yiddish)

This year's Purim video

Last Year's Purim video

Hamentashn, hamentashn, homentashn, homentashen, hamentaschen