It’s that time of year again, the time where we make those funny three-cornered pastries shaped like Haman’s hat, the time when we try to find the best recipe for those pastries!
Here is a round-up of some of our favorites:
3 cups flour
½ cup finely ground almonds
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup sugar
Zest of 1 lemon
½ pound unsalted margarine or butter
2 tablespoons cold water
1 tablespoon lemon juice
1 egg white, lightly beaten
Preheat the oven to 350 degrees.
In a large bowl of an electric mixer, combine the flour, almonds, baking powder, salt, sugar, and lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
In a small bow, beat the egg, water and lemon juice until well blended. Add to the flour mixture and beat until completely blended and the mixture begin to form a dough. Do not over mix.
Transfer to a floured board and knead the dough into a ball. Divide the ball into 6 equal portions for easier handling. Flatten each portion with the palms of your hands and roll it out to ¼ inch thick. With a scalloped cookie cutter or the top of a water glass, cut into 3 ½ inch rounds. Place 1 heaping teaspoon of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
Place the hamantashen on a lightly greased foil-lined baking sheet and brush with egg white. Bake fro 20 minutes or until lightly browned. Cool and eat.
Easy Hamentashen with Gourmet Fillings
1 Duncan Hines Cake Mix (lemon, chocolate, butter golden, yellow strawberry,etc…)
1 cup white whole wheat flour (or regular)
2 tablespoons water
(Note the absence of oil, margarine or butter!)
Gourmet Filling Options:
chopped apples and walnuts, cinnamon and sugar
Cappucino: Nestle’s Iced Jave syrup and a few chocolate chunks or chips Strawberry Daiquiri: Strawberry Preserves (or cut up fresh strawberries) and a shot of Strawberry Daiquiri Syrup Peanut butter and Jelly: A 1/2 spoonful of each side by side Lemon Zest: a small spoonful of lemon pie filling and grated lemon zest Cranberry Pecan: A scoop of whole cranberry sauce (chopped fresh or frozen cranberries optional) and chopped pecans
Mix all ingredients well with an electric mixer. Roll out dough to desired thickness. Cut out circles using a yartzheit glass or other round shape.
Place spoonfuls of filling, pinch corners together, place on parchment paper or greased cookie sheet and bake 12 – 15 minutes, depending on desired firmness and oven accuracy.
This dough really needs to be mixed in a kitchen aid. I tried by hand and only got crumbs and thought it was yet another defective recipe. The mixer made a perfect dough of my crumbs in about 4 seconds. The trick is to try to roll it out evenly on a floured surface (thick or thin – however you like it). One of the beauties of this dough is that you don’t have to pinch it to death to keep the filling contained. It doesn’t open up and ooze out like some other recipes I’ve tried.