Archive for March 16, 2014

Hamentaschen – A small batch

hamentaschen

NOOOOWWWWW I remember why I don’t make Hamentaschen, they’re a hard pastry to master. The oil-based dough is finicky, and no matter how diligent you are in pinching the corners, some ALWAYS break open. But they’re still damn tasty.

It’s the plural form of hamentasch. A small triangular-shaped pastry, prepared especially for the festival of Purim.

1 1/4 cups flour
1/4 cup sugar
1/4 cup oil
1 egg
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 teaspoon or so of water (but hold off until the other ingredients are combined, you may not need it)
pinch of salt
filling (jam, prunes, poppy)

hamentaschen 2

oops

Preheat oven to 350°F

Mix everything together until the dough comes together
roll out the dough until it’s about 1/4 of an inch thick
cut out circles, using an 8 oz glass or 2″ biscuit cutter
add about a teaspoon of filling
turn up edges and pinch corners to form the traditional corner shape

Bake for 30 minutes

Makes about a dozen

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March 16, 2014 at 11:20 am 3 comments


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