Hamantaschen

8 Mar

This is a recipe I adapted from a beautiful cookbook that my sister gave me as a gift called Kosher by Design by Susie Fishbein. They are traditional fare for the Jewish Purim holiday and add to the boisterous, joyous celebration. Traditional fillings include prune, poppy seed, and apricot. I stuck with apricot and then branched out with the delicious mango butter – yum!

Time: 15 min prep, 20 min bake            Serves: 16-20

Ingredients


  • Dough


  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla
  • 1/4 cup cold water
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 2 cups flour + for sprinkling & dipping
  • Filling


  • mango butter
  • apricot preserves
  • Finishing Touches


  • 1 egg, beaten
  • cinnamon + sugar combined (about 1 tbsp total)

How to make it


  • Preheat oven to 350F. Line two baking sheets with parchment paper.
  • Combine oil, egg, vanilla, water, and sugar. Mix well either by hand or with electric mixer. In a separate bowl combine flour & baking powder. Slowly add dry ingredients to wet, incorporating as you go. Knead until you form a soft dough. Sprinkle counter top or work surface with flour & flour rolling pin. Roll dough out into a thin layer, about 1/4 inch.
  • Dip the rim of a 3-inch glass in flour. Use the glass as a cookie cutter and cut out circles. Re-roll the scraps of dough & reuse.
  • In the center of each circle, drop a teaspoon of filling. Shape into a triangle by folding 2 sides of the circle to the center and pinch together at the corners. Fold remaining side up to the center and pinch together at the corners.
  • Place the hamantaschen 1 inch apart on the baking sheet. Brush with beaten egg. Sprinkle with cinnamon sugar. Make sure corners are tightly pinched so they don’t open during baking. Bake 20 minutes.
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One Response to “Hamantaschen”

  1. cynthia February 22, 2013 at 10:30 am #

    Looks yum! We used to have huge danish style in N.O. with poppy and walnuts, brushed w/ honey-Longs Bakery

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