We are all "Hamentashening" for Purim – let's do it well

March 2019

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You know how there are certain holiday foods that each year, when it comes round to making and eating them again, you enjoy it so much that you don’t understand why are you not having them all year round?

That is hamentashen for me. Since basically they are cookies. Really really yummy and delicious cookies. And I LOVE cookies. So why am I not making Oznei Haman = hamentashen = translates into Haman’s ears all year round you ask?

Because maybe, just maybe the anticipation makes them even yummier….

Makes 40 – 50 (they are disappearing quickly…)

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What will you need?

200 gr/7oz. unsalted butter cold and cut into cubes
2 cups / 300 gr / 10oz. plain flour
1/2 tsp baking powder
100 gr / 3.5 oz. powdered sugar
1 tsp vanilla extract
1/4 tsp salt
1/4 – 1/3 cup milk
for the filling: dates/chocolate/jam/nuts/
powdered sugar for dusting

How to make it?

1.      In a food processor, process together butter with flour, baking powder, powdered sugar, vanilla extract and salt to a crumbly mixture.

2.     Add in the milk gradually and process until a unified dough is formed. Begin with a 1/4 cup of milk, if dough is still dry and crumbly add in the remainder of the milk. Try and process as little as possible

3.     Wrap the dough in plastic wrap and refrigerate for 1-2 hours.

4.     Heat the oven to 180C/350F/gas5

5.     On a parchment paper roll out the pastry 3mm thick. With a cookie cutter or a glass stamp out 8 cm/3 in rounds.

6.     Place about a 3/4 tsp of filling in the center of the round and pinch the sides into a shape of a hamentashen.

7.      Place on a baking paper lined baking sheet, spaced evenly apart and bake for appx. 15-20 minutes until the edges are golden but the hamentashen is still light.

8.     Cool down to room temperature, dust with powdered sugar and serve.

9.     Keep in an airtight container in room temperature. 

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