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Hamantashen

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Hamantashen are pastry triangles folded over fillings, such as poppyseeds, prunes or other fruit.

This recipe is for the delicious cookies made during the Jewish holiday of Purim, when Hamantashen are shared at the end of a family meal. There are many recipes for cookie fillings out there that could be used in these.  I am most fond of the prepared poppy seed filling (easy to use, too) and the prune filling, but chocolate, hazelnuts, raisins and other ingredients can be used, too. Hamantashen Dough: 3 cups flour 1 tablespoon baking powder 3/4 cup (1 and 1/2 sticks) unsalted butter or margarine (don't use low-fat or whipped margarine) 2/3 cup sugar 3 eggs plus 1 egg beaten with 1 tablespoon water 1 teaspoon vanilla extract Fillings: Prune and Apricot Filling (recipe follows) Poppy seed filling (store bought) Whisk to stir flour with baking powder. Cream butter with sugar. Beat flour mixture into this creamed mixture; beat in 3 eggs and the vanilla extract. Refrigerate, wrapped, at least 2 hours. Preheat oven to 350 degrees. Grease cookie sheets or line with baking parchment. Roll out pastry to 1/8-inch thickness; cut in 3-inch circles. Place 1 teaspoon filling in center of each circle. Lightly moisten edges and fold edges of dough to center in triangle shape; pinch corners but do not close tops completely. Brush with egg/water mixture (you don't have to do this unless you want a nice shine). Place on prepared bake sheets. Bake 20 minutes, or until a little golden brown is showing around the bottom of the cookies and the tops are just baked. Let cool 1-2 minutes, then transfer to wire racks. Prune and Apricot Filling for Hamantashen 1/2 pound pitted prunes, cut up 1/4 cup chopped nuts 1/4 cup raisins 1/4 sugar 2 tablespoons cut-up dried apricots 1 teaspoon ground cinnamon 1/2 teaspoon fresh lemon juice Mix together prunes, nuts, raisins, sugar, apricots, cinnamon and lemon juice. Makes about 2 cups. From "The Hadassah Jewish Holiday Cookbook"
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