Hamentaschen – A small batch

March 16, 2014 at 11:20 am 3 comments

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, lekvar)

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

In an attempt to minimize blow outs, chill the filled and shaped cookies for 30 minutes in the fridge before baking.

Bake for 30 minutes

Makes about a dozen

Entry filed under: Desserts, For One or Two, Jewish, Popular Ethnic Dishes. Tags: .

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3 Comments Add your own

  • 1. bigjewonadiet  |  March 17, 2014 at 7:01 pm

    Love this! Check out my healthy hamantaschen 🙂
    http://bigjewonadiet.com/2014/03/17/healthy-hamantaschen-get-your-tash-on/

    Reply
  • 2. ducksandbooks  |  March 3, 2015 at 12:26 pm

    how big are the circles? would I be better off using a water glass (2″ diameter) or a small bowl (4″ diameter) as a dough cutter?

    Reply
    • 3. Audrey  |  March 3, 2015 at 4:54 pm

      That’s an excellent question! You would have thought I’d mention that. *Off to edit the recipe* I’m pretty sure I used an 8 oz. water glass with approximately a 2″ diameter to cut out the dough.

      Reply

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