Purim Part 2: Hamentashen recipe

And now, my mother’s hamentashen recipe:

1 cup sugar

1 cup shortening

1 orange

1 lemon rind

1 teaspoon vanilla

3 1/4-3 1/2 cups flour

3 teaspoons baking powder

3 eggs

 

Filling:

lemon rind

matzo meal (you can use flour if you like)

ground walnuts

jam of choice ( lekvar/prune butter and apricot are traditional; I did apricot and then nutella for the second batch)

Cookies

  1. Cream the sugar and shortening then add the eggs.
  2. Add the rind and juice of one orange.
  3. Add the lemon rind, then the vanilla.
  4. Combine the flour and the baking powder separately (I like to use a whisk to mix dry ingredients together)
  5. Add the flour and baking powder mix.
  6. Make sure everything is smooth and not too sticky.  You can add flour by the tablespoon until you have a smooth, slightly sticky ball.  Now wrap it in a plastic back or something similar and put it in the fridge overnight.

Filling

  1. Mix all the ingredients together until you have a slightly stiff but very sticky mixture.  I did the following quantities:       1 10 oz jar of apricot jam, 1/2 cup chopped walnuts, 1 1/2 tablespoons matzo meal.
  2. Grind the walnuts in a small cuisineart and then add them to the jam.  Mix until evenly combined.
  3. Add matzo meal in small increments and mix thoroughly.
  4. For Nutella: do just under 1 tablespoon matzo meal and do about 3/4 cup of nutella.  Still use 1/2 cup chopped walnuts.

Now the fun part, putting it all together:

  1. Take the dough out of the fridge and put it on a very heavily floured surface.  You want to work with cold dough and with tons of flour.  Your first few tries may not work out perfectly and you might need to just mix the dough back into itself until you get the rolling correct.  To avoid the dough becoming too warm I cut off chunks and left the rest in the fridge while I worked.  But I have never seen my mother do this.
  2. Gently roll out the dough, flipping often and re-flouring every few moments, until it is about an eight of an inch thick, maybe a little thicker.
  3. Use the top of  a cup to press through the dough making circles.  Peel away the extra dough between the circles.  
  4. Now, place a teaspoon of filling in the center of each circle and fold three side inward.  You should have a triangle with the filling tucked inside.  Here is my very basic diagram for shaping hamentashen.
  5. Pinch the edges of the flaps so that they stick together well and make sure the corners and pinched shut so the filling doesn’t run out.
  6. Place all your cookies on a very lightly greased baking sheet and bake for 10-12 minutes at 375.  They should be just starting to turn golden-brown.
  7. This recipe makes a ton: give them away freely, mail them to your friends and family!  They are best within the first few hours, but usually stay very good for at least a week.

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