The festival of Purim, a joyous Jewish holiday, is a time of celebration, laughter, and delicious treats! One of the most iconic and beloved Purim pastries is the hamantaschen, a mouthwatering, triangular-shaped cookie filled with scrumptious jam. This delightful, three-cornered treat is said to represent the villainous Haman's hat, who, according to the Book of Esther, plotted to destroy the Jewish people. By eating hamantaschen, we celebrate the triumph of good over evil and the resilience of the Jewish people.
Today, we will be learning to make hamantaschen with a delicate, buttery dough and a luscious jam filling. This recipe is versatile, so you can customize it by using your favorite jams or fruit preserves. Whether you're preparing for Purim or simply want a delicious, festive cookie, these jam-filled hamantaschen are sure to delight your taste buds!
There you have it! Your perfectly delightful, jam-filled hamantaschen are ready to be enjoyed. Whether you're sharing these delectable treats with friends and family during Purim or savoring them at any time of the year, the tender, buttery dough combined with the luscious jam filling is sure to satisfy your sweet cravings.
Feel free to get creative with the filling by using a variety of jams, preserves, or even chocolate spreads. You can also experiment with different dough flavors by adding citrus zest, spices, or cocoa powder. The possibilities are endless!
As you master the art of hamantaschen making, don't forget the rich history and traditions behind these scrumptious cookies. Each bite is not only a celebration of culinary expertise but also a reminder of the resilience and strength of the Jewish people. Enjoy these delicious, symbolic pastries with loved ones, and create memories that will last a lifetime.
Ingredients
For the Dough:
2 cups all-purpose flour, plus extra for dusting
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
For the Filling:
1 cup jam or fruit preserves of your choice (e.g. apricot, raspberry, strawberry, or poppy seed)
1 tablespoon cornstarch (optional, for thicker filling)
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the egg and vanilla extract to the butter mixture, and beat until well combined, scraping the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Be careful not to overmix.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. This allows the dough to become firm and easier to handle.
Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch (3mm) thickness. Using a round cookie cutter or the rim of a glass (about 2-3 inches or 5-7.5 cm in diameter), cut out circles from the dough. Gather any leftover dough, re-roll, and continue cutting out circles until all the dough is used.
In a small bowl, whisk together the egg yolk and water to create the egg wash.
If desired, mix the cornstarch with your chosen jam or fruit preserve to create a thicker filling. This step is optional but can help prevent the filling from becoming too runny during baking.
Place about 1 teaspoon of the jam filling in the center of each dough circle. Be cautious not to overfill, as the filling may leak out during baking.
To form the hamantaschen, fold up the edges of each dough circle to create a triangle, pinching the corners together to seal them. Leave a small opening in the center so the filling is visible. Gently brush the edges of the dough with the prepared egg wash.
Transfer the assembled hamantaschen to the lined baking sheets, spacing them about 1 inch (2.5 cm) apart.
Bake the hamantaschen for 12-15 minutes, or until the edges are lightly golden. Rotate the baking sheets halfway through the baking process for even browning.
Allow the hamantaschen to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
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