Hamentashen
Hamentashen Recipe: Delicious and Easy to Make
Hamentashen is a traditional Jewish pastry that is typically eaten during the holiday of Purim. These triangular-shaped cookies are filled with a variety of sweet fillings, such as poppy seed, prune, or chocolate. If you're looking for a delicious and easy-to-make dessert, then this Hamentashen recipe is perfect for you!
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Filling of your choice (poppy seed, prune, chocolate, etc.)
Instructions:
1. Preheat your oven to 350°F (180°C).
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, and beat well after each addition.
4. Add the flour, baking powder, salt, and vanilla extract, and mix until a dough forms.
5. Divide the dough into four equal parts and roll each part into a ball.
6. On a floured surface, roll out each ball of dough to a thickness of about 1/8 inch.
7. Using a round cookie cutter or a glass, cut out circles of dough.
8. Place a teaspoon of filling in the center of each circle.
9. Fold the edges of the circle up to form a triangle, pinching the corners together to seal the filling inside.
10. Place the Hamentashen on a baking sheet lined with parchment paper.
11. Bake for 15-20 minutes, or until the edges are lightly golden.
12. Let the Hamentashen cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Appearance and Taste:
Hamentashen are a beautiful and delicious treat that are perfect for any occasion. These triangular-shaped cookies are golden brown on the outside and filled with a sweet and flavorful filling on the inside. The dough is soft and buttery, and the filling is rich and satisfying. Whether you choose poppy seed, prune, or chocolate filling, you're sure to love these delicious treats!
Type of Dish: Traditional Pastry
Main Ingredients: Flour, Butter, Filling
