Hamantaschen

Prep Time: about 2 hours

Servings: 18

Uploaded by:
   Warren Prince



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Ingredients   

Dough
170gramButter softened
133gramSugar
1eachEgg
4gramVanilla
344gramsFlour, All Purpose
1 1/2gramSalt, Morton Kosher

Instructions

1. 
This is a triple batch

Cream the Butter and sugar, scraping down sides as necessary.

2. 
This is a triple batch

Add egg to running mixer. Scrape down sides as needed. Beat until smooth. Add vanilla.

3. 
This is a triple batch

Sift the flour and salt together. Add to creamed butter a portion at a time.

4. 
This is a triple batch

Mix until a smooth ball forms.

5. 

Flatten dough to about 1 inch thick. Wrap in parchment paper and chill for about 1 hour. Chilling makes the dough easier to work with.

6. 

Roll out dough, between 2 pieces of parchment to about 1/4 inch thick.

7. 

Cut into 3 inch circles. Fill with about 2 tsp. of filling. Crimp 3 corners to make traditional hamantaschen shape (like a triangle). Place on parchment lined cookie sheet spacing about 2 inches apart to allow for spread.

8. 

Chill shaped, filled cookie in refrigerator for about an hour or until well chilled. This is to limit the "melt" of the cookie part when put into the oven.

9. 

Preheat oven to 375. Temperature is a little higher to set the crust before the cookie melts and loses shape.

10. 

Verify that your corner crimps are good and bake until golden. Times will vary with ovens and temperature. Check after 10 minutes.

11. 

Bake until golden on bottom and corners. Times will vary based on how cold the dough is and oven temperature. Start checking after 10 minutes.

2 comments: (You must be logged in to leave a comment.)
Warren said,
about 1 month ago
Hamantaschen

For Purim, I did a 5X and then added a 6th because I had a little raspberry filling left. Also did cherry and poppyseed. I lost count of how many this made, but it was around 9 dozen. Baked them @ 425 F.


Warren said,
3 months ago
Hamantaschen

Made a triple batch of dough today. It was below freezing outside so I let them sit on the picnic table for about 2 hours. I'd guess they were frozen. Turned the oven up to 400 and left the convection fan on for about 4 minutes. Between those 3 changes, they held their shape much better. I'd think the fan was important to try to "set" the outside of the hamantaschen before the sides started to melt. This method would also let me get more on each baking sheet.

The triple batch yielded 40 hamantaschen. I think the dough was a little thicker.


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4poundsCherries frozen
150gramWater
40gramLemon Juice
200gramSugarplus more to taste
45gramCorn Starchsieved to prevent lumps
1/2teaspoonAlmond Extract
1/2teaspoonVanilla

Instructions

1. 

Mix the water, lemon juice, corn starch, and sugar in a 5 qt. pot until corn starch is dissolved (don't worry about the sugar).

2. 

Add cherries and bring to a boil over medium heat stirring frequently. Reduce heat and simmer for 10 minutes, still stirring frequently.

3. 

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100gramSugar
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Instructions

1. 

Remove zest from the lemons and juice them. Reserve 9 grams of the zest and 90 grams of the lemon juice.

2. 

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3. 

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4. 

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5. 

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6. 

Place strips and remaining sugar (50g) in a pan and cook over medium high heat, stirring constantly, until caramelized. Let cool for 2 minutes.

7. 

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1eachEgg

Instructions

1. 

Process the poppyseeds and first sugar till poppyseeds are ground and mixture starts to clump, feeling damp. This may take some time.

2. 

Bring milk and butter to a simmer.

3. 
Picture is for triple batch

Whisk together the remaining sugar and the eggs

4. 

Temper egg/sugar mixture with some of the simmered milk/butter mixture. Mix into remaining milk/butter mixture. Return to heat and cook slowly until thickened.

5. 

Strain into a clean bowl and mix in poppyseed mixture. Cover tightly and chill well.