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, 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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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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