It’s hamantashen time at our place.
The Jewish Festival of Purim falls on Sunday 23rd Feb this year. Hamantashen is the name for the sweet three-cornered filled pastry served at Purim, representing the ears of Haman, the villain of this festival.
Here is our wonderful recipe for fail proof hamantshen. Fill them with chocolate, jam, povidl (buy at gourmet produce stores or make your own), walnuts and sugar, poppyseed (my favourite filling is in Elisabeth’s beigli in our book), nutella and sultanas…whatever takes your fancy! We are sharing Merelyn’s mum Yolan’s fabulous hamantashen filling below – dried fruit with a hint of chocolate.
Our dough recipe appears in “Monday Morning Cooking Club – the food, the stories, the sisterhood”. The new softcover edition of the book will be available on our website and in all good book stores across Australia from 26th Feb.
Evy’s Hamantashen (from page 221 )
225 g (1 ½ cups) plain flour
1/4 teaspoon baking powder
1/4 teaspoon finely grated lemon zest
100 g unsalted butter, at room temperature
2 egg yolks
1/4 teaspoon vanilla extract
60 g (1/4 cup) sugar
75 g sour cream
To make the dough, combine all the dough ingredients either in a food processor or by hand. Form the dough into a ball, wrap in plastic wrap and rest in the fridge for 1 hour.
Line a baking sheet with baking paper.
Roll the dough out to a 3 mm thickness. With an 8–9 cm diameter cookie cutter or glass, cut out circles from the dough. Place a teaspoon of your filling on each circle. Bring the three sides of the circle up into the centre (leaving a small opening at the top if you wish) to form a triangular pastry, pinching the three ‘joined edges’ to seal.
Place on the prepared baking sheet and refrigerate for 15 minutes while you preheat the oven to 180°C.
Bake for 20 minutes until golden.
Makes about 20
- A lovely fruity filling for these 3 cornered pastries
- 100 g Sultanas
- 100 g currants
- 100 g pitted dates
- 70 g walnuts
- 30 g peanuts
- 1 tsp vegetable oil
- 1 tsp jam
- 40 g dark chocolate
- Process all ingredients together in the food processor until you have a chunky paste. Use 1 teaspoon to fill your hamantashen.
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(All photos here by Alan Benson)