You may or may not have ever heard of Hamantaschen.
Hamantaschen is a triangular shaped cookie with filling in the middle.
How to make Hamantaschen
If you have ever heard of Purim then you have probably heard of Hamantaschen.
Hamantaschen is a popular cookie, or to some a pastry, that is eaten this time of the year.
It is shaped in a triangle. The center of the triangle contains some kind of a filling.
Even though Hamantaschen is shaped in a triangle, it is actually a circle shaped dough with the sides folded over into the shape of a triangle.
The folded sides make it possible for the filling to stay in place.
The triangle does have a more symbolic meaning, and is not just meant to hold filling. That symbolic meaning has to do with the holiday of Purim, which is celebrated this time of the year.
What do you use for filling the Hamantaschen?
Poppy seed is the most traditional filling that is used. Also popular are fruits such as dates, prunes, apples etc. These days, probably the best cheat out there would be to use preserves or jelly in your Hamantaschen.
To be honest, I enjoy a Hamantaschen with chocolate in the middle… Technically, you could probably use what you fancy if you want to. I’m at the moment fantasizing about a pizza-like Hamantaschen.
There are some tricks of the trade to follow when you make Hamantaschen.
Because Hamantaschen has been made for probably hundreds of years, there are a few tricks of the trade that have been handed down through the generations.
- The dough should be the right temperature when it is rolled out. If it is too warm it can be too soft to use and if it is too cool you will have problems rolling it out.
- The thickness of the dough matters too. About 1/8-1/6th of an inch is ideal thickness to prevent uneven baking or cracking.
- Use a filling that is thick and by ‘thick’ I mean not watery thereby seeping through the corners.You can also refrigerate the filling prior to adding it.
- Do not add too much filling as filling has a tendency to bubble or boil while baking and can seep over the edges of your Hamantaschen. About a teaspoon each is all you really need.
- Proper edge pinching of the dough is essential for keeping your filling where it belongs.
- Use a round cookie cutter or cup to cute out your dough circles. 3-3 1/2 inch is ideal.
What would be a good cheat for this recipe?
I know people who have used a hazelnut spread or preserves for their filling. I am not condoning this idea but, a pre-made cookie dough may help out if you are in a pinch.
What do your serve this with?
Milk or water are good choices but, I think it really depends upon what kind of filling you have used.
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