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.

 

Dough	To 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