Hamantaschen

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The Jewish holiday of Purim is right around the corner.  The three cornered cookies called Hamantashen are traditional this time of year. Their triangular shape is said to invoke the memory of the evil Haman’s hat.  This cute triangular pastry can be found with all different types of filling: chocolate filling, prune, apricot, poppy seed, marmalade, or jams.  Here is my Bubbie’s Hamantaschen recipe below with a poppy seed filling (my favorite type). I have also included my recipe for Vegan Hamantaschen. They are equally as delicious!

Dough:

2 cups all purpose flour

1 teaspoon baking powder

pinch of salt

1/2 cup sugar

1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

2 eggs lightly beaten

1 teaspoon lemon zest

Directions:

Combine dry ingredients in the bottom of a food processor and pulse a few times until combined.  Add butter and pulse until the dough is in crumbly and butter is the size of peas.  Add the eggs and lemon zest and pulse until the dough forms into a ball.  Wrap in plastic wrap and chill for at least an hour.

Poppy Seed Filling:

1 cup milk

1 cup poppy seeds

2 tablespoons butter

2 tablespoons honey

1/4 cup sugar

2 teaspoons lemon juice

1 teaspoon grated lemon zest

Directions:

Bring milk, poppy seeds and butter to a boil. Reduce heat and add honey and sugar.  Simmer mixture until it become thick and all the milk is absorbed.  Stir lemon juice and zest.  Allow to cool completely.

Roll out chilled dough into 1/8-1/4 inch thickness.  Cut into 3 inch circles and place a teaspoon of cooled poppy seed filling into the center of each circle.   Bring the three edges to the center, pinching edges together tightly to form a closed triangle over the filling.

Place on a parchment lined baking sheet and bake in a 350 degree oven for 15 minutes or until golden brown.  Allow to cool.

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Vegan Hamantaschen

Dough:

3/4 cup whole wheat pastry flour

3/4 cup all purpose flour

2 tablespoons sugar

1/4 teaspoon baking powder

1/4 teaspoon cinnamon

pinch of sea salt

1/3 cup coconut oil, room temperature, not liquefied

1 tablespoon vanilla extract

2 tablespoons maple syrup

3-5 tablespoons ice cold water

Filling:

Apricot Preserves

Directions:

Preheat the oven to 350 degrees F.

In a medium bowl, sift together dry ingredients.

Add oil to the dry ingredients and using a pastry cutter (or fork) blend the oil into the flour.  Dough should have course sand like consistency.

Add vanilla, maple syrup and one tablespoon of water.  Mix to combine with a wooden spoon.  Slowly add water to dough on tablespoon at a time until the dough just holds together.

Wrap dough in a plastic wrap and refrigerate for 15 minutes.

When dough is chilled roll out on a flat surface. Roll to 1/4 inch thickness and out cut 3 inch circles.

Place rounds on a parchment lined baking sheet. Refrigerate dough for another 15 minutes.  Remove from the fridge and place 1 teaspoon of apricot preserves in the center of each circle. Fold up three corners to create a triangle shape. Make sure to pinch each corner so the filling does not leak.

Bake for 10-15 minutes in the oven or until they are a light golden brown. Allow to cool completely.

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