Praew has been baking this weekend. I was craving something with poppy seeds and she delivered with two recipes she got off of the internet.

The first one was poppy seed hamentaschen. My mother used to buy these from a local Jewish bakery (around the time of year when these are traditionally eaten) on her way home from work when I was a kid. (While we weren’t Jewish, but good food is good food.)

Hamentaschen are a characteristically triangular shaped cookie with a filling (often poppy seeds) inside. Praew used a combination of the various recipes on Smitten Kitchen and improvised by substituting limoncello for brandy and our home grown “som jit” (calamondin) instead of lemon zest. It was really good!

This morning, she had some leftover poppy seed filling from the hamentaschen and decided to make a German poppy seed filled roll, but to replace the poppy seed filling with the leftover hamentaschen filling.

I love weekends! (I love Praew too!)