Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, hamantaschen. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Hamantaschen is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Hamantaschen is something that I’ve loved my whole life. They’re nice and they look fantastic.
Leave it to the Jews to have a cookie inspired by cultural annihilation! Hamantaschen are the triangular pastries associated with the holiday of Purim, when Jews read from the Book of Esther, the Megillah, and celebrate the triumph of good (Esther) over evil (Haman, who planned to destroy the Jewish people). This Yiddish word is pronounced huh-min-tah-shun, and while technically the plural.
To get started with this particular recipe, we must prepare a few ingredients. You can have hamantaschen using 22 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Hamantaschen:
- Get For the pastry:
- Get icing sugar
- Take large egg yolks
- Prepare unsalted butter at room temperature, in small pieces
- Get grated zest of 1 lemon
- Get plain flour
- Prepare salt
- Get large egg, beaten, for the glaze
- Take For the poppy seed filling:
- Get milk
- Get sugar
- Make ready zest of ½ orange
- Get vanilla pod, cut open and seeds scraped out
- Get poppy seeds
- Take raisins
- Make ready juice of ½ lemon
- Get brandy
- Make ready For the marzipan filling:
- Take ground almonds
- Prepare icing sugar, plus extra to dust
- Make ready free-range egg yolks
- Make ready lemon juice
Chief amongst these are hamantaschen — buttery triangular cookies, filled with jam or poppy seeds. Hamantaschen, a three-cornered cookie stuffed with any of a variety of fillings, is a traditional sweet often served during the Jewish holiday Purim. This version of hamantaschen feature poppy seed filling; if you're not a poppy seed fan, feel free to substitute apricot or the filling of your choice. Sweet hamantaschen are typically made with a dough containing butter or, less-commonly a pareve dough containing oil.
Steps to make Hamantaschen:
- To make the pastry, beat the icing sugar and the egg yolks in a food processor or with an electric mixer. Add the butter and lemon zest and beat to blend. Gradually add the flour and the salt, mixing until it forms a ball. Wrap it in cling film and refrigerate for an hour or overnight.
- To make the marzipan, put the ground almonds, icing sugar and egg yolks in a bowl. Mix with a spatula, gradually adding the lemon juice, until the marzipan is smooth with a doughy consistency. Form a ball or a long sausage shape on a surface liberally dusted with icing sugar, wrap in cling film and refrigerate.
- To make the poppy seed filling, grind the poppy seeds in a coffee grinder almost to a powder. Put the milk, sugar, vanilla seeds and the pod, and orange zest in a pan and bring to the boil. Fish out the vanilla pod and discard. Pour in the poppy seeds and raisins and turn the heat down so it just simmers. Stir every now and then and cook for about 15 minutes until almost all the liquid is absorbed and the poppy seeds thicken considerably. Add the lemon juice, the brandy and the butter, stir in and cook for another 3-4 minutes until the mix reaches thick, spreading consistency. Leave to cool.
- Each of the above amounts of filling is enough to fill all the cookies so if you’re making a mix, you’ll have quite a bit of leftover filling, which can easily be frozen. Otherwise halve the ingredients.
- When you’re ready to make the biscuits, bring the pastry to almost room temperature, otherwise it will be impossible to roll out.
- Preheat the oven to 180C/350F/gas 4. Line at least 2 baking sheets with parchment paper (this amount makes 35 biscuits so you’ll probably need to re-use the sheets).
- Roll out the dough to about 3mm thickness – if it’s too thick it will crack when folding the edges.
- Cut out circles with a 3 inch pastry cutter. Put a heaping teaspoon of the poppy seed filling or a blob of marzipan the size of a walnut in the centre of each. Brush the edges with the beaten egg and fold the sides to form a triangle.
- Brush the tops with beaten egg. - Bake until golden and firm all the way through, about 15-20 minutes. Cool on a wire rack.
Depending on the ingredients used in the dough, the consistency of the finished hamantaschen can range from dry and crumbly like to a shortbread, to soft and cakey like a black and white cookie, to firm and crisp like a butter cookie. To make the Filling: Place the ingredients in a saucepan and bring to a boil. I've found that fruit filling, poppy seed filling, and cream cheese-based fillings tend. Rabbi Olitzky's Chocolate Chip Cream Cheese Filling. For my Dairy Free Hamantaschen dough, click here.
So that is going to wrap it up for this exceptional food hamantaschen recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
