What are hamantashen, you ask?
A hamantash (or hamentasch, see: Other names; Yiddish המן־טאַש, pl. hamantashen or hamentaschen) is a filled-pocket cookie or pastry in Ashkenazi Jewish cuisine recognizable for its three-cornered shape. The shape is achieved by folding in the sides of a circular piece of dough, with a filling placed in the center. It is traditionally eaten during theJewish holiday of Purim. Hamantashen are made with many different fillings, including poppy seed (the oldest and most traditional variety),[1] prunes, nut, date, apricot, apple, fruit preserves in a lekvar style, cherry, chocolate, dulce de leche, halva, or even caramel or cheese.[2] Their formation varies from hard pastry to soft doughy casings. - Wikipedia
Everyone has their own favorite recipe, and today we're sharing ours with you!
Our favorite fillings are chocolate and apricot, but you really can't go wrong.
ENJOY!
HAMANTASHEN
From: “The Jewish American Kitchen” Raymond Sokolov, via The New Shul
Cookie Dough
2 cups unbleached flour
1 tsp baking powder
Pinch of salt
1/2 cup sugar
8 TBSP (1 stick) cold butter, cut into small pieces
2 eggs, lightly beaten
1 TBSP grated lemon peel
• Sift the flour, baking powder, salt and sugar into a large bowl.
• Work in the butter using a pastry blender or two forks, one held in each hand.
• Add the eggs, mixing in with the pastry blender.
• Add the lemon peel.
• Form the dough into a ball and wrap in wax paper
• Refrigerate for at least 1 hour (overnight is even better)
Assembly
1 recipe dough
1 recipe filling
1 egg, beaten with 1 TBSP water
• Preheat the oven to 350 degrees.Cookie Dough
2 cups unbleached flour
1 tsp baking powder
Pinch of salt
1/2 cup sugar
8 TBSP (1 stick) cold butter, cut into small pieces
2 eggs, lightly beaten
1 TBSP grated lemon peel
• Sift the flour, baking powder, salt and sugar into a large bowl.
• Work in the butter using a pastry blender or two forks, one held in each hand.
• Add the eggs, mixing in with the pastry blender.
• Add the lemon peel.
• Form the dough into a ball and wrap in wax paper
• Refrigerate for at least 1 hour (overnight is even better)
Assembly
1 recipe dough
1 recipe filling
1 egg, beaten with 1 TBSP water
• Divide dough inot portions you can easily roll out.
• On a floured board, roll out the dough to a thickness of 1/8 to 1/4 inc.
• (It rolls out best if placed between 2 sheets of waxed paper, or just heavily flour the board and rolling pin.
• Cut the dough into 3- to 4- inch circles, using the top of a glass or a cookie cutter.
• Fill each circle with a heaping sp of filling and pinch the dough around it into a triangular shape.
• Brush the dough with the egg wash and bake on a greased cookie sheet for 20 to 30 minutes (20 minutes in my oven)
• When the cookies are done, they will look done – appealingly brown.
Makes about 30 Hamantaschen
FILLINGS
Apricot Filling
1/2 lb dried apricots
1 1/2 cup water
3/4 cup sugar (less)
• In a small sauce pan, over medium-low heat, cook apricots in wate until very soft.
• Mash or process in food processor.
• Add sugar to taste.
• Simmer over low heat until thick – about 10 minutes.
• Cool before using.
Apple Filling
1 cup(+) applesauce
(less than) 1/2 cup raisins (plumbed and drained)
1/2 cup walnuts (chopped and toasted)
1/8 tsp cinnamon
• Combine all ingredients.
• Blend well.
• Cover and refrigerate.
Chocolate Filling
1/2 cup coco
1/2 cup sugar
1/4 cup milk, cream or coffee
1 cup toasted chopped walnuts
• Combine all ingredients.
• Blend thoroughly.
Caramel Pecan Filling
3/4 sugar
1/4 cup water
2 cup toasted chopped pecans
7 TBSP unsalted butter or margarine
1/2 cup warm milk
1/4 cup honey
TO TOAST NUTS
• Bake a single layer of nuts at 350 degrees
• Turn or shake frequently until evenly browned – 5 to 10 m
• On a floured board, roll out the dough to a thickness of 1/8 to 1/4 inc.
• (It rolls out best if placed between 2 sheets of waxed paper, or just heavily flour the board and rolling pin.
• Cut the dough into 3- to 4- inch circles, using the top of a glass or a cookie cutter.
• Fill each circle with a heaping sp of filling and pinch the dough around it into a triangular shape.
• Brush the dough with the egg wash and bake on a greased cookie sheet for 20 to 30 minutes (20 minutes in my oven)
• When the cookies are done, they will look done – appealingly brown.
Makes about 30 Hamantaschen
FILLINGS
Apricot Filling
1/2 lb dried apricots
1 1/2 cup water
3/4 cup sugar (less)
• In a small sauce pan, over medium-low heat, cook apricots in wate until very soft.
• Mash or process in food processor.
• Add sugar to taste.
• Simmer over low heat until thick – about 10 minutes.
• Cool before using.
Apple Filling
1 cup(+) applesauce
(less than) 1/2 cup raisins (plumbed and drained)
1/2 cup walnuts (chopped and toasted)
1/8 tsp cinnamon
• Combine all ingredients.
• Blend well.
• Cover and refrigerate.
Chocolate Filling
1/2 cup coco
1/2 cup sugar
1/4 cup milk, cream or coffee
1 cup toasted chopped walnuts
• Combine all ingredients.
• Blend thoroughly.
Caramel Pecan Filling
3/4 sugar
1/4 cup water
2 cup toasted chopped pecans
7 TBSP unsalted butter or margarine
1/2 cup warm milk
1/4 cup honey
TO TOAST NUTS
• Bake a single layer of nuts at 350 degrees
• Turn or shake frequently until evenly browned – 5 to 10 m
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