← All recipes

Hamantaschen (Jewish Purim pastries)

A home-style Hamantaschen (Jewish Purim pastries) made with Flour, Caster Sugar, Milk, Salt, and Yeast. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 lb
• 2 oz
• 1/2 pt
• Pinch Salt
• 1/2 oz
• 2 oz
• 1

Method (preview)

1. 1

   Cream yeast with a teaspoonful of the sugar. Melt the margarine in the milk and when just lukewarm, pour it onto the creamed yeast.

2. 2

   Sift flour and salt into a _warm_ bowl, make a well in the center and pour in the yeast mixture.

3. 3

   Gradually work in the flour from the sides and knead to a smooth dough; cover and leave in a warm place to rise 1-1/2 to 2 hours.

4. 4

   Then add sugar and beaten egg and knead thoroughly.

5. 5

   Roll out and use as required.

6. 6

   For hamentaschen, roll out the dough to 1/4 inch thick, cut into 4-inch rounds, and brush edges with melted margarine or oil.

7. 7

   Spread with desired filling and fold edges to form three-cornered cakes.

8. 8

   Brush the top with warm honey, [I'd go with egg wash] leave in a warm place to rise till bulk is doubled, then bake in a moderately hot oven (400 F) till golden brown.

9. 9

   Prune filling: Remove pits and chop 1/2 lb. cooked prunes; add grated rind and juice of half a lemon. (Can also be combined with poppy-seed filling.)

10. 10

    Cream cheese filling: Add a little sugar and a few currants or raisins to soft cream cheese.

11. 11

    The edges of the yeast dough are pinched shut, forming seams, then usually brushed with an egg wash and poppy seeds (or chopped nuts, perhaps) sprinkled on top.