Hamantaschen

This recipe for Hamantashen has been adapted from The Book of Jewish Food. I post this recipe with the full backing of my oldest son who said they were “fantastic”. I hope you’ll try them, and let me know if you, too, think they’re “fantastic”. Chag Purim Sameach!


 

Ingredients:hamantashen

  • 1 3/4 cups flour
  • a pinch salt
  • 2 tablespoons sugar
  • 3 drops vanilla extract
  • 10 tablespoons unsalted butter
  • 1 egg
  • 2-3 tablespoons milk
  • 1 extra egg for glaze (optional)

Instructions:

  1. In a medium sized bowl, mix together flour, sugar, salt and vanilla. Cut butter into chunks and then cut it into the flour mixture until well integrated, then add egg, mix and start forming into a ball. Add milk one tablespoon at a time to bind it into a soft ball. Place in plastic wrap and cool in refrigerator for 20 minutes.
  2. Remove from the refrigerator, cut into four sections. Put the other quarters back in the refrigerator.
  3. On a floured surface and with a floured rolling pin, roll out dough to 1/8-in thickness and then cut out 3-inch circles. Use the filling of your choice (I have used strawberry jam, nutella, and lemon curd) and fold over to form the triangle hat. Place on a cookie sheet, glaze with the extra egg, and bake for 15-20 min in 375 degree oven.
  4. Let cool and then remove with spatula.