Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, hamantaschen. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Hamantaschen is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Hamantaschen is something that I have loved my entire life.
Leave it to the Jews to have a cookie inspired by cultural annihilation! Hamantaschen are the triangular pastries associated with the holiday of Purim, when Jews read from the Book of Esther, the Megillah, and celebrate the triumph of good (Esther) over evil (Haman, who planned to destroy the Jewish people). This Yiddish word is pronounced huh-min-tah-shun, and while technically the plural.
To begin with this particular recipe, we have to first prepare a few components. You can have hamantaschen using 22 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Hamantaschen:
- Get For the pastry:
- Prepare 170 g (1 cup) icing sugar
- Prepare 2 large egg yolks
- Prepare 227 g (8 ounces) unsalted butter at room temperature, in small pieces
- Make ready grated zest of 1 lemon
- Take 360 g (2 1/4 cups) plain flour
- Get dash salt
- Get 1 large egg, beaten, for the glaze
- Take For the poppy seed filling:
- Make ready 1 cup milk
- Prepare 1/2 cup sugar
- Prepare zest of ½ orange
- Make ready 1 vanilla pod, cut open and seeds scraped out
- Prepare 1 cup poppy seeds
- Prepare 1/2 cup raisins
- Get juice of ½ lemon
- Take 1/2 tablespoon brandy
- Make ready For the marzipan filling:
- Prepare 100 g ground almonds
- Make ready 100 g icing sugar, plus extra to dust
- Make ready 2 free-range egg yolks
- Prepare 2 tbsp. lemon juice
Sweet hamantaschen are typically made with a dough containing butter or, less-commonly a pareve dough containing oil. I've found that fruit filling, poppy seed filling, and cream cheese-based fillings tend. The most traditional filling in hamantaschen is poppy seed so that's the filling I use for this recipe. For the best flavor use freshly ground poppy seeds.
Instructions to make Hamantaschen:
- To make the pastry, beat the icing sugar and the egg yolks in a food processor or with an electric mixer. Add the butter and lemon zest and beat to blend. Gradually add the flour and the salt, mixing until it forms a ball. Wrap it in cling film and refrigerate for an hour or overnight.
- To make the marzipan, put the ground almonds, icing sugar and egg yolks in a bowl. Mix with a spatula, gradually adding the lemon juice, until the marzipan is smooth with a doughy consistency. Form a ball or a long sausage shape on a surface liberally dusted with icing sugar, wrap in cling film and refrigerate.
- To make the poppy seed filling, grind the poppy seeds in a coffee grinder almost to a powder. Put the milk, sugar, vanilla seeds and the pod, and orange zest in a pan and bring to the boil. Fish out the vanilla pod and discard. Pour in the poppy seeds and raisins and turn the heat down so it just simmers. Stir every now and then and cook for about 15 minutes until almost all the liquid is absorbed and the poppy seeds thicken considerably. Add the lemon juice, the brandy and the butter, stir in and cook for another 3-4 minutes until the mix reaches thick, spreading consistency. Leave to cool.
- Each of the above amounts of filling is enough to fill all the cookies so if you’re making a mix, you’ll have quite a bit of leftover filling, which can easily be frozen. Otherwise halve the ingredients.
- When you’re ready to make the biscuits, bring the pastry to almost room temperature, otherwise it will be impossible to roll out.
- Preheat the oven to 180C/350F/gas 4. Line at least 2 baking sheets with parchment paper (this amount makes 35 biscuits so you’ll probably need to re-use the sheets).
- Roll out the dough to about 3mm thickness – if it’s too thick it will crack when folding the edges.
- Cut out circles with a 3 inch pastry cutter. Put a heaping teaspoon of the poppy seed filling or a blob of marzipan the size of a walnut in the centre of each. Brush the edges with the beaten egg and fold the sides to form a triangle.
- Brush the tops with beaten egg. - Bake until golden and firm all the way through, about 15-20 minutes. Cool on a wire rack.
You can grind them yourself at home using a coffee or spice grinder. Once ground, freeze the ground seeds until you're ready to use them. If you don't feel like making the poppy seed. In a large bowl, beat the eggs and sugar until light and fluffy. Stir in the oil, vanilla and orange juice.
So that’s going to wrap this up with this special food hamantaschen recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
