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Bring up the sides of the circle to form a triangle, and squeeze edges together

Hamantashen Competition

The Jewish Festival of Purim falls on Thursday 8th March. Hamantashen is the name for the sweet three-cornered filled pastry served at Purim, representing the ears of Haman, the villain of this festival.

SO, HERE’S HOW OUR FANTASTIC COMPETITION WILL WORK:

1. PRIZE FOR THE BEST HAMANTASHEN FILLING: A copy of ‘Monday Morning Cooking Club – the food, the stories, the sisterhood’ (signed by all 6 of the MMCC girls) and a MMCC Red Silicone Angel Cake Pan
2. PRIZE FOR THE BEST PHOTO OF THEIR HAMANTASHEN: A copy of ‘Monday Morning Cooking Club – the food, the stories, the sisterhood’, signed by all 6 of the MMCC girls

To enter, simply:
Make your own hamantashen using Evy’s dough recipe below.
Create a filling of your choice and then bake away and take a picture
Send us (email to [email protected]) your recipe and photo by 5.00pm Friday 9th March
Ask 5 friends to join our FB page

We will then choose our favourite filling and photograph, and announce the prizewinners on Friday 16th March on FB and twitter.
We will also post the top 5 recipes and all the pics on our FB page and twitter.

Evy’s Hamantashen (from page 221 of the book)

Dough
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

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