Sunday, March 16, 2014

Hamentaschen


You gotta love a Holiday that gets celebrated with a cookie.  And not just any cookie, a 3 sided cookie!  A cookie made to look like the hat of a vanquished villain.  The holiday is Purim, that villain's name was Haman and that cookie is hamentaschen.

While the traditional filling is poppy seed or prune, bakers these days are filling them with everything from chocolate and nutella to savory flavors.  I struck with the more down to earth apricot and raspberry.  Laid out on the counter they somehow remind me of stained glass or modern art.

I researched lots of different recipes for the dough, some with butter and some with oil.  I went with this oil based dough, but I think I might revisit this next year and try one with a mix of butter and oil.  While they aren't the sweetest and most tender cookies in the jar, I do love their egg-y richness, hefty texture and the lovely note of orange rind, besides, any deficit of sugar in the dough is more than made up for in the filling.

It takes a little practice to master the tri-fold, here are some great instructions along with this butter based, recipe


3 eggs
1 cup raw cane sugar
1/3 cup vegetable oil
rind of one orange
4 cups unbleached AP flour
2 teaspoons baking powder
apricot jam
raspberry jam

Preheat the oven to 350 degrees.  In a medium bowl whisk together eggs, oil and sugar; add orange rind.

In the bowl of a stand mixer whisk together flour and baking powder.  Add egg mixture and beat on low until dough forms.  (Not sure if it's because I didn't use white sugar as the original recipe called for but I found I had to coax the dough to form with a few drops of water.)

Cut dough in half, flatten each half and wrap in plastic; chill for half an hour.  Working with one pack of dough at a time roll out on a lightly floured surface to 1/8 inch thick.  Cut out 3 inch rounds (the scraps can be rerolled one time).  Fill each round with one teaspoon of jam.  Fold three sides up over the filling tucking the ends under the next fold  and securing with a dab of water.

Place cookies on parchment lined cookie sheets about 2 inches apart, bake for 15 to 20 minutes or until cookies are lightly golden around the edges.  Makes about 32 to 40 cookies.








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