Purim Resources
Traditional Poppy Seeds Mohn Hamantaschen
By Miriam Szokovski
Dough Ingredients
½ cup sugar
¼ cup oil
2 eggs
1 tsp. vanilla
2-2½ cups flour
1 tsp. baking powder
Dough Directions
Mix the eggs, sugar, oil and vanilla.
Add 1 cup of flour and the baking powder. Mix.
Add the remaining flour until the dough forms a soft, but not sticky ball.
Roll out the dough and cut out circles.
Put a teaspoon of filling in the center of each circle.
Gently fold the sides and pinch shut tightly.
Bake for 10-12 minutes on 350°F.
Yields: 20 Hamantaschen
Filling Ingredients
Note: Very closely based on Tori Avey's recipe
¾ cup poppy seeds
2 tbsp. butter (coconut oil or margarine, for pareve)
½ cup coconut milk
2 tbsp. honey
6 tbsp. sugar
1 egg
Filling Directions
Beat the egg in a bowl and set aside.
Melt the butter/margarine in a small saucepan. Whisk in the coconut milk, sugar, and honey, and simmer over a low flame until the sugar is melted.
Pour half the mixture into a cup or small bowl.
Very slowly drizzle the hot mixture from the cup/bowl into the beaten egg, whisking constantly.
Now slowly pour the egg mixture back into remaining hot mixture in the saucepan, whisking constantly.
Simmer the mixture for 3-4 minutes until it thickens. Remove from fire.
Whisk in the poppy seeds and refrigerate until fully cooled before using.
Healthy Hamantaschen
By Lily Aronin
Ingredients
3 cups 70%–100% sifted whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
4 whipped egg whites
¼ cup raw sugar for the egg whites
½ cup raw sugar
½ cup canola oil
1 teaspoon vanilla extract
1 teaspoon lemon zest
Directions
In a large bowl, whip the egg whites with the ¼ cup of sugar.
Sift together the flour, baking powder and salt.
Beat the oil, sugar, vanilla and lemon zest together.
Fold the egg whites into the oil mixture.
Slowly add the flour mixture to the bowl until it forms a dough.
Wrap in plastic, and let the dough rest for 15 minutes to 1 hour.
Roll out and form the hamantashen. Fill with your favorite filling.
Bake at 350° F (185° C) for 8 minutes, until they look set.
Nutrition Facts: 1 serving
Calories: 157
Fat: 6.1 g
Total carbohydrate: 24 g
Dietary fiber: 2.4 g
Protein: 3.7 g
Tasty Hamantaschen
Ingredients
4 cups flour
4 eggs
3/4 cup sugar
1 cup margarine, softened
1 Tbsp. Orange juice
2 tsps. Baking powder
1 tsp. Vanilla extract
Pinch of salt
1 tsp. Orange rind
1 pound strawberry or apricot preserves
Directions
Preheat oven to 350°.
Grease cookie sheets.
Place all ingredients in a large mixer bowl and beat together. You may add a drop more juice or flour, depending on consistency of dough. Roll dough into a ball. Divide into four parts.
Proceed to assemble and bake according to Hamantashen illustrations.
FUN VARIATION
Put a drop of food coloring into dough, for colored hamantashen, the kids will love it!
Illustrated Guide:
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1. Prepare dough of your choice. Divide into four portions |
2. On a floured board roll out each portion to about 1/8-inch thick. Using a round biscuit or cookie cutter cut 3-inch circles. |
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3. Place 1/2 to 2/3 teaspoon of desired filling in the center of each circle. |
4. To shape into triangle, lift up right and left sides, leaving the bottom down and bring both side to meet at the center above the filling. |
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5. Bring top flap down to the center to meet the two sides. Pinch edges together. |
6. Place on grease cookie sheet 1 inch apart and bake at 350 degree preheated oven for 20 minutes. |
Shushan Hamantaschen
Filling Ingredients:
2 oz / 60g shelled walnuts, finely chopped
1 oz / 30g sultanas (raisins)
1 oz / 30g stoned dates, finely chopped
3 tablespoons sweet red wine
1 teaspoon ground cinnamon
1 tablespoon clear honey
Pastry Ingredients:
4 oz / 115g plain flour
4 oz / 115g self-raising flour
1 teaspoon ground cinnamon
Pinch of salt
1 oz / 30g icing sugar (confectioners sugar)
4 oz / 115g butter or margarine
1 egg yolk
A little beaten egg white, to seal and glaze
Directions:
Put the nuts and fruit together in a bowl with the wine and cinnamon. Warm the honey, add to the bowl and stir well to mix. Cover and leave to macerate for several hours, preferably overnight.
Make the pastry. Sift the flours, cinnamon and salt into a bowl and stir in the icing sugar. Add the margarine in small pieces and rub in with the fingertips. Make a well in the center, add the egg yolk, and 3 tablespoons chilled water, and mix to a soft dough. Leave to rest for about 15 minutes. Preheat the oven to 350ºF/180ºC. Grease a heavy, flat baking tray and dust well with flour.
Roll out the pastry on a lightly floured surface until ¼ inch/5mm thick and cut into 20-25 3 inch 7.5 cm circles with a plain pastry cutter. Put 1 teaspoon of the nut and fruit mixture in the center of each circle, and then brush all the way round the edge of each circle with beaten egg white. Fold the circle over and press to seal.
Twist or crimp the edges. Brush the pastries all over with egg white to glaze. Place the Hamantaschen on the greased and floured tray and bake in the oven for 20 minutes or until golden. Transfer to a wire rack and leave to cool.
Makes 20-25.
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