Traditional Purim Treats- Three Hamantashen
From mystic_river1 14 years agoIngredients
- cream cheese HAMANTASHEN shopping list
- This recipeis from an old Gourmet magazine in 1997 and it’s fantastic! shopping list
- 2 cups all-purpose flour shopping list
- 1/4 cup sugar shopping list
- 1/8 tsp. salt shopping list
- 1/2 cup cold unsalted butter, cut into bits shopping list
- 1/2 cup cream cheese, cut into bits shopping list
- 1 large egg yolk shopping list
- 1 tsp. vanilla shopping list
- 2/3 cup filling (apricot or cherry jam, ready made poppy seed or prune filling) shopping list
- In a bowl, with a pastry blender, or in a food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs. shopping list
- In a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). Gather dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days. shopping list
- Preheat oven to 375. Divide the dough in half. On a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. Reroll scraps and cut out more rounds. Put 1 teaspoon filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.) shopping list
- Bake hamantashen in middle of oven 20 minutes, or until pale golden. Cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. Make more hamantashen with remaining dough and filling in same manner. Hamantashen keep in an airtight container at room temperature for 5 days. Makes 2 dozen. shopping list
- CHERRY orangE HAMANTASHEN shopping list
- 3/4 cup margarine or butter, softened shopping list
- 3/4 cup sugar shopping list
- 1 large egg shopping list
- 1 tsp. orange juice concentrate shopping list
- 1 tsp. vanilla shopping list
- 1/4 tsp. salt shopping list
- up to 1 tbsp. of water shopping list
- 1 can cherry pie filling, slightly drained of the gooey syrup shopping list
- 3 tbsp. breadcrumbs shopping list
- 2 1/4 cups flour shopping list
- powdered sugar for garnish shopping list
- In the bowl of an electric mixer, cream together the margarine or butter and sugar. Add the egg, orange juice concentrate and vanilla. Beat to combine. Add in the flour and salt. shopping list
- Beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). Place the dough on wax paper and push it into a flat disk. Place another sheet of wax paper on top and wrap the dough in foil. Refrigerate for at least 2 hours or as long as overnight. shopping list
- At baking time, preheat oven to 350. In a bowl, combine the slightly drained cherry pie filling and bread crumbs. Mix to combine. shopping list
- On a floured surface, roll out the dough until it’s about 1/4-inch thick. Using a round cookie cutter, cut out circles. Spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. Place on a cookie sheet lined with baking paper. Bake for 12-15 minutes or until just starting to turn pale golden. Remove from oven and cool on rack. When cool, dust with powdered sugar and serve. Makes 2 to 3 dozen depending on the size circle you cut out. shopping list
- CHOCO BERRY HAMANTASHEN shopping list
- 1/2 cup margarine or butter shopping list
- 3/4 cup sugar shopping list
- 1 egg shopping list
- 1 tsp. vanilla shopping list
- 1 1/2 cups flour shopping list
- 1/2 cup cocoa shopping list
- 1/2 tsp. baking powder shopping list
- 1/2 tsp. baking soda shopping list
- 1/4 tsp. salt shopping list
- 1 jar raspberry preserves shopping list
- Grease 2 cookie sheets. In an electric mixer, combine the margarine, sugar, egg and vanilla and beat until fluffy. shopping list
- In another bowl, combine the cocoa, flour, baking powder, baking soda and salt. Mix to combine and then add to the margarine mixture. Do not over mix. Divide dough in half and chill for one hour. shopping list
- Preheat oven to 350. On a lightly floured surface, roll out the dough to approx. 1/4 inch thick. Cut into rounds – 3- to 4-inch works best. Place approx. 1 teaspoon raspberry preserves in centre of each circle and fold into shape. Pinch the corners and place on prepared cookie sheet, two inches apart (these will expand). Bake for 15 minutes. Cool on a wire rack. shopping list
- Submitted by Rozie Schwartzman who got it from a blog she can’t remember. shopping list
How to make it
- Cooking Tip
- To fold dough into the shape of a hamantash (a triangle), use both thumbs and the two first fingers on each hand. Slide two fingers from left hand under left side and two fingers from right hand under right side and two thumbs under the bottom of circle. Bring all fingers (with dough) together to form a triangle and try to pinch close. Repeat this process with remaining circles and dough.
People Who Like This Dish 3
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The Rating
Reviewed by 5 people-
This is sort of heavy on the prep. Think I'll pass it onto my wife, the baker. Thanks for the post; a 5 of course
elgourmand in Apia loved it -
I enjoyed your recipe and explanation and the time to share and post! thank you! deserves a high 5!
midgelet in Whereabouts loved it
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