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Classic Buttery Hamantaschen


© 2023 | http://angiesrecipes.blogspot.com




© 2023 | http://angiesrecipes.blogspot.com


Hamantaschen, triangular-shaped cookies stuffed with any of a variety of fillings, are a traditional treat often served during the Jewish holiday Purim. But you can always bake them any time when those cravings hit. They are most often filled with fruit preserves, chocolate, or poppy seed fillings.
The dough is easy to make and yields a rich, buttery, lemon-scented cookie that is full of flavour. It keeps the shape during the baking, as long as you don’t overfill your cookies and your filling has the proper thick texture. Another tip to keep hamantaschen in shape is to CHILL them overnight before baking. You can use any hamantaschen filling you like, poppy filling is our favourite.

 
DoughTo Seal and Glaze
  • 200 g Plain flour
  • 115 g Unsalted butter, slightly softened
  • 35 ml Heavy cream
  • 2 Egg yolks
  • A large pich Salt
  • 2 tbsp Lemon zest
  • 45 g Fine granulated sugar
  • 250 g Poppy date filling or regular poppy filling (or nutella and jam)
  • 1 Egg yolk
  • 1 tsp Heavy cream or milk
  1. To make the dough, mix all the ingredients together with your hands to form a dough. Cut it in half and form into two discs. Wrap the discs and chill for about 1 hour.
  2. In a small bowl, whisk together the egg yolk and cream or milk.
  3. Remove a disk of dough from the refrigerator and roll out between two pieces of plastic film until it's about 3mm / 1/8inch thick. It’s important to keep it thin or the hamantaschen will be too chunky once folded. Cut out circles of the dough using a 8cm / 3inch cookie cutter.
  4. Gather up the scraps and knead them together lightly. Shape into a flat patty, wrap in plastic wrap, and refrigerate until firm enough to reroll. Repeat with the remaining disk of dough.
  5. Brush the outer edge of each dough circle with a thin coating of egg glaze. Place 2 teaspoons poppy seed filling or jam in the center of the circle.
  6. Firmly pinch the dough together at three equally spaced places to form the triangular effect. Place them on a parchment-lined baking tray and chill the cookies for 30 minutes to firm up or up to overnight.
  7. Preheat the oven to 180C/350F. Bake the cookies in the middle of the hot oven for 18-20 minutes until lightly golden. Transfer to a wire rack to cool.

© 2023 | http://angiesrecipes.blogspot.com





© 2023 | http://angiesrecipes.blogspot.com



© 2023 | http://angiesrecipes.blogspot.com


34 comments:

eileeninmd 15/9/23 12:38

The cookies looks delicious, a yummy treat. Thanks for sharing your recipe!
Take care, have a great day and happy weekend.

[Reply]
Tom 15/9/23 15:33

...my mother made a similar cookie for Christmas.

[Reply]
Balvinder 15/9/23 15:42

They looked so good. I'll try this with my recipe of Linzer cookies.

[Reply]
Lola Martínez 15/9/23 16:07

Estos bocados dulces son muy golosos sin dejar de ser saludables, me gustaría probarlos.

[Reply]
Bill 15/9/23 18:37

They look wonderful and tasty.

[Reply]
savorthebest 15/9/23 19:44

these are among my favorites! I can never get enough

[Reply]
DEZMOND 15/9/23 19:53

Looks lovely, i like the photo under instruction number 7 best. My country of Vojvodina uses poppy in sweets traditionally as well because we inherited a lot of German words and food from the time we were a part of the vile Hapsburg Empire.

[Reply]
Cooking Julia 15/9/23 23:32

I have never heard of these but I know I would love eating one or two!

[Reply]
David 15/9/23 23:35

Angie, I've never heard of these cookies and I certainly can't pronounce their name! The look tasty though... Take Care, Big Daddy Dave

[Reply]
roentare 15/9/23 23:46

A new name to learn but the desert looks wonderful to eat

[Reply]
Brian's Home Blog 16/9/23 00:51

I didn't know what Hamantaschen was but those look delicious!

[Reply]
Norma2 16/9/23 00:58

This weekend I will prepare them.

[Reply]
J.P. Alexander 16/9/23 04:03

Gracias por la receta. Se ve muy rico.

[Reply]
Citu 16/9/23 04:05

Gracias por la receta. Te mando un beso. https://enamoradadelasletras.blogspot.com/

[Reply]
Veronica Lee 16/9/23 06:18

I didn't know what Hamantaschen was but these look divine 😋
Happy Saturday, Angie

[Reply]
Anonymous 16/9/23 13:01

Judee from GF A-Z Blog: Guess what I might be one of your only commenters who does know what Hamantaschen are. We've been making them for Purim ever since I was a little girl! Our favorite filling in prune (lekvar) that we used to get from the Hungarian spice shop!

[Reply]
COCINA Y REPOSTERÍA DE ANTAÑO 16/9/23 14:18

¡Qué buena pinta! . Te han quedado deliciosas. Un beso

[Reply]
speedy70 16/9/23 16:45

Favolosi, da fare, grazie!!!

[Reply]
Whats Cookin Italian Style Cuisine 17/9/23 00:27

great flavors and a wonderful holiday cookies for us here

[Reply]
Jeff the Chef 17/9/23 01:05

What a gorgeous cookie it looks delicious

[Reply]
My name is Erika. 17/9/23 03:38

These look amazing. I've never had one or made one but I'd like to try. Hope you're having a great weekend. hugs-Erika

[Reply]
Pattie 17/9/23 07:35

These cookies look delicious! They’re so beautiful, and I am quite a fan of dates, so I know that I would love that date filling.

[Reply]
Sherry's Pickings 17/9/23 10:08

oh yes a poppy seed filling or the queen of spreads Nutella for me! Love your photos Angie.

[Reply]
Happy Retiree's Kitchen 17/9/23 10:16

I've never heard of these but they look delicious Angie.

[Reply]
choupette88 17/9/23 11:32

Coucou ! Un petit concours sur mon blog avec mon partenaire XXSEL. Tu as juste à y mettre un commentaire : Je participe.
Je compte sur toi ? Bon dimanche. Bisous

[Reply]
foodtravelandwine 18/9/23 03:31

I love hamantaschen!!....the dough is so soft that it melts in the mouth!.....beautiful!......Abrazotes, Marcela

[Reply]
Pam 18/9/23 22:41

I've never had these treats before. They look and sound delicious.

[Reply]
Cocoa and Lavender 25/9/23 00:49

I love hamantaschen and have never made them. I love the poppy seed filling, but also the prune and apricot. I will definitely look forward to making these for Purim in March (but maybe sooner becase, well, they are soooo good!).

[Reply]


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