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Hamantaschen
From The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden
Servings: 20 hamentashen
Ingredients
  • Dough
  • 250 g 1-3/4 cup flour
  • A pinch of salt
  • 2 tablespoons sugar
  • 2 or 3 drops of vanilla extract
  • 150 g 5oz unsalted butter or margarine, cut into small cubes
  • 1 egg yolk
  • 2-3 teaspoons milk or water if necessary
  • Egg wash 1 egg + a teaspoon of water
Instructions
  1. Mix the flour, salt sugar and vanilla extract. Add the butter or margarine and mix in with your fingers to resemble cornmeal. Mix in the egg yolk and form the dough into a ball. Try not to overwork the dough. Cover with plastic film and put in the refrigerator for about 30 minutes.
  2. Cut the dough into four parts, roll one part at a time to about 1/8 inch (3mm) thick. Cut circles with a 3-inch (7-1/2 cm) round cookie or American biscuit cutter.
  3. Hamantaschen Dough
  4. Place 1 heaping teaspoon of filling in the center of the dough and pinch three sides together to form a triangle. Make sure that you pinch the ends well. Place them on a cookie sheet, preferably with a silpat liner and brush the dough with the egg wash.
  5. Hamantaschen Jewels
  6. Bake at 375 F (190C) for approximately 15-20 minutes or until golden brown. Let them cool on the tray for about 10 minutes before moving them to a cooling rack.