As was discussed yesterday, it’s Purim!! What a fun and happy time! And if you’re getting married this weekend, then that’s a double dose of a fun and happy time!!! See all these exclamation marks? That’s how funny and happy Purim and weddings are.
The ooey-gooey, sweet, and oh-so-worth-the-diet-cheat-day Purim treat — the Hamantaschen — would be a great idea for a wedding favor. If you’re getting married next year around Purim, take note of this recipe from a yummy and helpful baking blog called Cupcake Project. And if you’re getting married this weekend, well, get to the kitchen immediately!
Even guests who are not members of the Tribe will like this goody to take home. Fruit or chocolate-filled pastries in fun triangle shapes? What’s not to love?
p.s. My personal favorite flavor is chocolate (duh). What’s yours? Oh, and to be clear, this is not my recipe. I am one of those Jewish girls whose specialty dishes include a great helping of Going Out or, the other delicacy, Ordering In.
3 cup flour
3 teaspoons baking powder
1/2 cup sugar
1/4 teaspoon salt
3/4 cup butter, room temperature
your choice of filling (jam, jelly, preserves, chocolate chips, nuts). The recipe also included directions for a prune filling: blend raw prunes in a food processor, adding the juice and rind of one lemon and 1/2 C honey for every pound of prunes used.
Sift together flour, baking powder, sugar, and salt.
Mix in butter and eggs.
Roll out dough and form hamantashen (I’ve got step by step visuals on this below).
Bake on a well-greased cookie sheet or on parchment paper for 12-15 minutes at 400 F.
How to Make Hamantashen
Roll out the dough and use cookie cutters or the rim of a glass to cut into circles. The recipe called for the dough to be 1/4 inch thick. Mine might have been a bit thicker than that. I didn’t measure. Don’t obsess about it.
You can make the circles any size you like.
Next, you’ll want to put a dollop of your filling in the middle of the circle. DO NOT put too much filling or it will overflow. Look at the first step’s photo to get a sense of the proportion of filling to circle. Follow pictures two through four to fold over the circle, magically turning it into a triangle.
Optional – You may want to moisten the edge of the circle with some water before folding. This will help it to stick shut. It’s especially helpful if the dough has gotten at all dry. You also may consider brushing the top of the triangle with egg to give it some extra shine.
We Jews seem to have a thing for pinching. [Insert mental image of a Jewish grandma squeezing a baby’s cheeks and saying, “Such a shayna punim (pretty face).”]
When I first attacked the task of turning the circles into triangles, my instinct was simply to pinch in the corners.
The problem was that they all opened up during baking. Moral (and this should apply in all areas of life): Do not pinch! Follow the folding method shown above.
Recipe and photos by Cupcake Project.