Celebrate Purim with homemade hamantaschen

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Hamantaschen.jpg

They’re delicious enough to eat all year round, but the triangular cookies known as hamantaschen are traditionally connected to the Jewish holiday of Purim, celebrated this year on March 16.Teig.jpg

Ruth Teig of Scarsdale, who’s known for her coffee cake and rugelach, also has a foolproof recipe for hamantaschen. If you plan on serving them Sunday, make sure to prepare the dough in advance, as it needs to be refrigerated overnight before baking.

Happy Purim!

Ruth Teig's Hamantaschen

Ingredients

  • 5 cups flour
  • 1 pound unsalted butter
  • 2 TBS vegetable shortening
  • 3 extra-large eggs
  • 2 TBS baking power
  • ½ cup sugar
  • ½ tsp salt
  • Assortment of fillings: apricot jam or any fruit preserves, poppy-seed filling, chocolate spread (not Nutella—it hardens too much when baking). Teig buys her ready-made hamantaschen fillings at Seasons in Scarsdale.

Instructions

  1. Mix flour with baking powder and salt.
  2. Using an electric mixer, cream sugar with butter and vegetable shortening.
  3. Add eggs to butter-sugar-shortening mixture one at a time.
  4. Add flour mixture in four batches (add some, then mix, then add more, etc.). Once a dough has formed, stop mixing. Do not overmix.
  5. Divide dough into five equal batches. Form each into a ball, wrap carefully in plastic wrap (or foil or wax paper) and refrigerate overnight.
  6. The next day, preheat oven to 375 degrees F.
  7. Take the balls of dough out of the refrigerator and pound a little to “warm them up.”
  8. Flour a flat surface and roll out each ball into a circle about ¼ inch thick.
  9. Using a cookie cutter, or the top of a glass, cut dough into circles about two inches in diameter.
  10. On each circle of dough, place one teaspoon of filling in the middle. Fold dough over filling to make a triangle, being sure to leave the center uncovered.
  11. Bake on greased cookie sheet, or parchment paper, about 25 minutes, until golden brown.
http://food.lohudblogs.com/2014/03/14/celebrate-purim-homemade-hamantaschen/

 

Ruth Teig’s Hamantaschen

Yield: about 100

Ingredients

5 cups flour

1 pound unsalted butter

2 TBS vegetable shortening

3 extra-large eggs

2 TBS baking power

½ cup sugar

½ tsp salt

Assortment of fillings: apricot jam or any fruit preserves, poppy-seed filling, chocolate spread (not Nutella—it hardens too much when baking). Teig buys her ready-made hamantaschen fillings at Seasons in Scarsdale.

 

  1. Mix flour with baking powder and salt.
  2. Using an electric mixer, cream sugar with butter and vegetable shortening.
  3. Add eggs to butter-sugar-shortening mixture one at a time.
  4. Add flour mixture in four batches (add some, then mix, then add more, etc.). Once a dough has formed, stop mixing. Do not overmix.
  5. Divide dough into five equal batches. Form each into a ball, wrap carefully in plastic wrap (or foil or wax paper) and refrigerate overnight.

 

The next day, preheat oven to 375 degrees F.

Take the balls of dough out of the refrigerator and pound a little to “warm them up.”

Flour a flat surface and roll out each ball into a circle about ¼ inch thick.

Using a cookie cutter, or the top of a glass, cut dough into circles about two inches in diameter.

 

On each circle of dough, place one teaspoon of filling in the middle. Fold dough over filling to make a triangle, being sure to leave the center uncovered.

Bake on greased cookie sheet, or parchment paper, about 25 minutes, until golden brown.

Let cool.

Note: dough freezes well. Wrap carefully before freezing.

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About Author

Linda Lombroso has been a staff writer at The Journal News since 1997.

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