Visual Step by Step Hamentaschen for Purim

March 30, 2012

Visual Step by Step Hamentaschen for Purim

Ever wonder how they get those delicious fillings into the sweet pastry dough? well look no further because below is a step by step slideshow on how to assemble these tasty triangle treats as well as written step by step instructions and recipe below. enjoy!



Healthy Hamentaschen
Dietary Considerations/ Can be made to be; Dairy Free, Gluten Free, Nut Free, Whole Wheat, Low Fat

Makes 2 dozen cookies

2 cups whole wheat flour (substitute Bob's Mill Gluten free flour mix for gluten free Hamantaschen)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup earth balance (or butter if health and or a bikini is of no concern :D)
1 cup sugar
1 large egg
2 teaspoons packed finely grated fresh orange or lemon zest
1 tablespoon fresh orange juice
fillings of your choice (in this post I used my lemon curd recipe and also a mix of chocolate and caramel)

Into a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer beat earth balance, sugar, and egg at medium speed until light and fluffy. Add zest and juice and beat until incorporated. Add flour mixture, stirring, until a smooth dough is formed. Gather dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, at least 3 hours and up to 2 days.

Preheat oven to 375° F. Halve dough. On a lightly floured surface roll out half of dough (keeping other half wrapped and chilled) 1/4 inch thick. With a 3-inch cutter cut out as many rounds as possible. Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. Re-roll scraps and cut out more rounds. Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.)

Bake hamantaschen in middle of oven 20 minutes, or until pale golden. Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely. Make more hamantaschen with remaining dough and filling in same manner. Hamantaschen keep in an airtight container at room temperature 5 days. ENJOY!

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