Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, hamantaschen. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Hamantaschen is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Hamantaschen is something which 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 must 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:
- Make ready For the pastry:
- Take 170 g (1 cup) icing sugar
- Prepare 2 large egg yolks
- Take 227 g (8 ounces) unsalted butter at room temperature, in small pieces
- Take grated zest of 1 lemon
- Make ready 360 g (2 1/4 cups) plain flour
- Take dash salt
- Prepare 1 large egg, beaten, for the glaze
- Make ready For the poppy seed filling:
- Get 1 cup milk
- Get 1/2 cup sugar
- Take zest of ½ orange
- Make ready 1 vanilla pod, cut open and seeds scraped out
- Take 1 cup poppy seeds
- Prepare 1/2 cup raisins
- Prepare juice of ½ lemon
- Get 1/2 tablespoon brandy
- Get For the marzipan filling:
- Take 100 g ground almonds
- Prepare 100 g icing sugar, plus extra to dust
- Take 2 free-range egg yolks
- Prepare 2 tbsp. lemon juice
It's a time for charity, and gifts of food are given to friends and family. Chief amongst these are hamantaschen — buttery triangular cookies, filled with jam or poppy seeds. I've found that fruit filling, poppy seed filling, and cream cheese-based fillings tend. These quick and easy hamantaschen cookies filled with the traditional poppy seed filling can be customized with the filling of your choice.
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.
Hamantaschen, a three-cornered cookie stuffed with any of a variety of fillings, is a traditional sweet often served during the Jewish holiday Purim. This version of hamantaschen feature poppy seed filling; if you're not a poppy seed fan, feel free to substitute apricot or the filling of your choice. In a large bowl, beat the eggs and sugar until light and fluffy. Stir in the oil, vanilla and orange juice. The most traditional filling in hamantaschen is poppy seed so that's the filling I use for this recipe.
So that is going to wrap it up with this special food hamantaschen recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
