Purim Hamentashen

    Purim Hamentashen

    1save
    4hr45min


    4 people made this

    About this recipe: This is an easy Hamentashen recipe, traditional Jewish pastries enjoyed for Purim, and kids will have fun cutting out the circles of pastry. If you wanted to save time you could use shop bought fillings instead of making your own.

    Ingredients
    Serves: 24 

    • 10 pitted prunes
    • 4 tablespoons finely chopped walnuts
    • 2 tablespoons honey
    • 1 tablespoon lemon juice
    • 20 chopped dried apricots
    • 4 tablespoons finely chopped walnuts
    • 2 tablespoons honey
    • 1 tablespoon lemon juice
    • 250g plain flour, or more if needed
    • 2 teaspoons baking powder
    • 1/8 teaspoon salt
    • 110g butter, softened
    • 2 tablespoons vegetable margarine
    • 375g caster sugar
    • 1 large egg
    • 1 tablespoon milk
    • 1 teaspoon vanilla extract
    • 1 beaten egg
    • 4 tablespoons demerara sugar for sprinkling

    Method
    Prep:45min  ›  Cook:1hr  ›  Extra time:3hr chilling  ›  Ready in:4hr45min 

    1. To make fillings, cover prunes with water in a saucepan, bring to the boil over medium heat, cover, reduce heat to a simmer and cook for 10 minutes. Drain the liquid, and mash the prunes with a potato masher. Stir in 4 tablespoons of walnuts, 2 tablespoons of honey and 1 tablespoon of lemon juice. In another saucepan, cover apricots with water, bring to the boil, cover and simmer 10 minutes; drain liquid. Mash apricots with 4 tablespoons walnuts, 2 tablespoons honey and 1 tablespoon lemon juice. Set both fillings aside.
    2. For the hamentashen pastry, stir together the flour, baking powder and salt in a bowl until well mixed.
    3. In another bowl, place the butter, margarine and sugar, and mash them together with a spoon until the mixture is completely combined and creamy. Beat the egg, milk and vanilla extract into the butter mixture. Beat the flour mixture gradually into the butter mixture, while sifting the flour mixture in through a sifter. Turn the pastry out onto a well-floured surface, and knead a few times, until smooth and easy to handle. If pastry is too sticky, knead in additional flour 1 tablespoon at a time. Cut the pastry into two portions, wrap each portion separately, and refrigerate at least 3 hours.
    4. Preheat oven to 180 C / Gas 4. Line baking trays with baking parchment.
    5. Roll a portion of dough out on a floured surface to 3mm thick, and cut into 12 circles with a 7.5cm round cutter. Place 1 heaping teaspoon of prune filling into the centre of a pastry circle, and pinch the pastry together to form a triangle, with the centre open to expose the filling. Repeat for the rest of the circles.
    6. Brush the pastries with beaten egg and sprinkle with sugar, if desired. Bake in preheated oven until the pastry is lightly browned, 18 minutes. Remove from oven and let cool for about 5 minutes before removing to finish cooling on rack.
    7. While the prune pastries are baking, repeat the process with the second refrigerated portion of pastry, rolling and cutting as before, and filling each with 1 heaping teaspoon of apricot filling. Pinch the pastries into triangles, brush with egg and sprinkle with coarse sugar as before, and bake the apricot pastries in the preheated oven for 18 minutes. Cool as for prune pastries.

    Note

    For pareve pastry, substitute margarine for butter and substitute orange juice for milk.

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