Plum hamantaschen

    2 hours

    The triangular shape of this traditional Purim pastry starts with cutting out circles of dough whose sides are folded over, leaving the centre with the jam filling open.

    2 people made this

    Serves: 20 

    • 180g butter
    • 1 lemon
    • 300g plain flour
    • 1/2 teaspoon baking powder
    • 120g caster sugar
    • 2 egg yolks
    • 1 jar plum jam or apricot jam

    Prep:45min  ›  Cook:15min  ›  Extra time:1hr chilling  ›  Ready in:2hr 

    1. Cut the butter into cubes and leave it out on the kitchen counter until softened. Zest and juice the lemon.
    2. Sift the flour and baking powder in a bowl. Add sugar and butter and swiftly mix with your hands.
    3. Add egg yolk, lemon zest and juice and mix until just incorporated and the dough forms a ball. Do not overmix or the dough will be dense. Wrap in cling film and place in the fridge for 1 hour.
    4. Preheat the oven to 200 C / Gas 6. Roll out the dough 2 to 3mm thick and cut out circles of 7 to 8cm in diametre. Place a spoonful of plum jam in the centre of each circle and fold the dough over on 3 sides to form a triangle, leaving the centre open.
    5. Place the pastries on a baking tray lined with baking parchment. Bake in the preheated oven for 10 to 15 minutes.

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