Hamentashen

Votes: 4

Time: 2 hours.
Complexity: easily
Quantity: 35 cookies

These are traditional Jewish or Israeli cookies associated with the holiday of Purim. The name translates from Hebrew as "Haman's hat," "Haman's pockets," or "Haman's ears." The triangular shape echoes Haman's hat. Traditionally, these cookies are made with three different fillings: poppy seed, apricot, and plum.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough:

2 and 2/3 cups wheat flour
1.5 tsp baking powder
1/4 teaspoon salt
3/4 cup cold butter
2/3 cup sugar
1 egg
1 egg white
Grated zest of 1/2 orange
Equipment: round cookie cutter with a diameter of 6-8 cm.

Filling:

2 cups finely chopped dried apricots
1 and 1/3 cups orange juice
2/3 cup honey
Zest of 1/2 orange

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, shortcrust pastry, eggs, dried apricots, Orange zest, honey

Cooking the dish according to the recipe:

To prepare the filling: Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes until tender and the liquid is absorbed. Add water if necessary. Let cool.
To prepare the dough: In a food processor, combine the flour, baking powder, and salt. Add the butter and pulse until combined.

In a small bowl, combine the sugar, egg, egg white, and orange zest. Transfer the mixture to a food processor and pulse until smooth. Avoid overmixing. Divide the dough into two portions, form into discs, and refrigerate for 30 minutes.

Preheat oven to 180°C.

Roll out the dough on a floured surface to a thickness of 0.5 cm. Cut out circles with a diameter of 6-8 cm. (The scraps can be re-rolled and cut into circles again.) Take a circle of dough and place a teaspoon of filling in the center.
Pinch the circle in three places to form a triangle-shaped cookie with the filling visible in the center. It will look like a tricorne. Place the cookies on a baking sheet, spacing them 5 cm apart. Continue this process until all the cookies are formed.

Bake for 12-14 minutes. Store in an airtight container for up to a week. The cookies can also be frozen.

Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU

Categories:

recipe / Festive dishes / Desserts / Cookie / Jewish cuisine