Three Cornered Hats
Its time to make the Jewish Purim cookies! Hamantashen, the three cornered hat. I usually make mine with a poppy seed and apricot filling. But this year, I decided to make mine with a cherry almond and prune filling. I finally found a dough for the hamantashen that I love. Not too bready. Not too much like a cookie either. Perfect cakey dough wrapped around any delicious filling of your choice. Thank you Gail for this great recipe for hamantashen dough.
1 c. sugar
1/2 c. butter
2 eggs
2 T. sour cream/yogurt
1 t. vanilla
2 1/2 c. flour
1/2 t. salt
1/2 t. baking soda
Mix sugar, butter, eggs, sour cream ( I used yogurt. just make sure you drain it. let it sit in a sieve for an hour) and vanilla together. Slowly stir in flour, salt, and baking soda. Mix well, wrap in wax paper and refrigerate overnight.
Preheat oven to 400 degree. Roll out dough to approximately 1/4 inch in thickness. Cut out circles of about 4 inches in diameter. Fill with whatever you like (use less than you think you need) and fold. To fold, take the circle of dough at 1 and 11 o'clock, make an upside-down "V" with top part of the circle, and pinch together to make the top corner. Then fold the bottom part of the circle up and pinch the bottom two corners together. You should end up with a triangle. Cook on a greased sheet for approximately 10 minutes or until the bottoms turn golden brown. (makes about 15-20)
Prune Filling - Baking with Julia Cookbook
1 c. prunes
1 c. water
1 c. sugar
2 T. lemon juice
1/2 t. cinnamon
1/2 t. vanilla
Microwave prunes water and sugar for 10 min (take out and stir every couple minutes). Add lemon juice, cinnamon and vanilla. Puree in food processor. Bring to room temp before filling the pastry. Otherwise you can store it in the frig for up to 2 weeks.
1 c. sugar
1/2 c. butter
2 eggs
2 T. sour cream/yogurt
1 t. vanilla
2 1/2 c. flour
1/2 t. salt
1/2 t. baking soda
Mix sugar, butter, eggs, sour cream ( I used yogurt. just make sure you drain it. let it sit in a sieve for an hour) and vanilla together. Slowly stir in flour, salt, and baking soda. Mix well, wrap in wax paper and refrigerate overnight.
Preheat oven to 400 degree. Roll out dough to approximately 1/4 inch in thickness. Cut out circles of about 4 inches in diameter. Fill with whatever you like (use less than you think you need) and fold. To fold, take the circle of dough at 1 and 11 o'clock, make an upside-down "V" with top part of the circle, and pinch together to make the top corner. Then fold the bottom part of the circle up and pinch the bottom two corners together. You should end up with a triangle. Cook on a greased sheet for approximately 10 minutes or until the bottoms turn golden brown. (makes about 15-20)
Prune Filling - Baking with Julia Cookbook
1 c. prunes
1 c. water
1 c. sugar
2 T. lemon juice
1/2 t. cinnamon
1/2 t. vanilla
Microwave prunes water and sugar for 10 min (take out and stir every couple minutes). Add lemon juice, cinnamon and vanilla. Puree in food processor. Bring to room temp before filling the pastry. Otherwise you can store it in the frig for up to 2 weeks.
posted by Elaine at 4:31 PM
3 Comments:
Elaine, these look good. I will try these with Hugo tomorrow...may not look as pretty though so might not post them but i will let you know what they are like.
Just had another look and I would like to do the almond cherry filling. Do you use ground almonds and get a jammy type paste?
You can just use a cherry jam or pastry filling that they sell in a can and added almond extract. Maybe even fold in/sprinkle some slivered almonds but Mike's mom hates nuts so I resisted.
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