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hamantashen Purim Jewish tradition triangular pastry

Evy’s hamantashen dough

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 20 pastries
Course: Sweet Things
Cuisine: Jewish
Ingredients Method

Ingredients
  

  • 225 g plain flour 1 ½ cups
  • 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 sugar 1/4 cup
  • 75 g Sour Cream

Method
 

  1. To make the dough, combine all the 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.
  2. Line a baking sheet with baking paper.
  3. Roll the dough out to a 3 mm thickness. With an 8–9 cm diameter cookie cutter or glass, cut out circles from the pastry. 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.
  4. Place on the prepared baking sheet and refrigerate for 15 minutes while you preheat the oven to 180°C.
  5. Bake for 20 minutes until golden.