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Hamantaschen

By The Canadian Living Test Kitchen

Tested till perfect

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Hamantaschen

Hamantaschen
Photography by Yvonne Duivenvoorden

This recipe makes 50 servings

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Nutritional Info

Per cookie: about -
cal 130
pro 2 g
total fat 5 g
sat. fat 3 g
carb 19 g
fibre 1 g
chol 21 mg
sodium 42 mg
% RDI: -
calcium 5
iron 5
vit A 4
folate 10

Hamantaschen (also called Haman's Ears in Israel, or Haman's Hat in North America ) are filled triangular cookies baked especially for Purim, a joyous Jewish festival celebrating the overthrow of the evil Haman. Children don costumes and deliver gifts of food, such as these cookies, to family and friends. The cookies are delicious, so even if you aren't celebrating Purim, make some to share.

Ingredients

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 2 tsp grated orange rind
  • 2 eggs
  • 3-3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Poppy Seed Filling:
  • 1 cup poppy seeds
  • 1 cup milk
  • 1/4 cup hot water
  • 1/2 cup granulated sugar
  • 1/4 cup finely chopped raisins
  • 2 tbsp liquid honey
  • 1 tbsp grated orange rind
  • 1/4 tsp cinnamon
  • 1 pinch salt
  • Egg Wash:
  • 1 egg

Preparation

Don't miss our step-by-step photographs of this Hamantaschen recipe! >>

1. Poppy Seed Filling: In clean coffee grinder, grind poppy seeds. In saucepan, bring milk and water to boil; stir in poppy seeds, sugar, raisins, honey, orange rind, cinnamon and salt. Return to boil; reduce heat to medium and simmer, stirring often, until dry and stiff, about 18 minutes. Let cool.

2. In large bowl, beat butter, sugar and orange rind until fluffy; beat in eggs. In separate bowl, whisk flour, baking powder and salt ; stir into butter mixture in 2 additions to make smooth dough.

3. Divide dough into thirds; form each into disc. Wrap each and refrigerate until firm, about 1 hour.

Line 2 rimless baking sheets with parchment paper; set aside.

4. Between waxed paper, roll dough to generous 1/8-inch (3 mm) thickness. Using 3-inch (8 cm) round cookie cutter, cut out rounds, rerolling scraps.

Egg Wash: Beat egg with 1 tbsp (15 mL) water; lightly brush over edges of rounds. Place heaping 1 tsp (5 mL) filling onto centre of each.

5.
Fold up 3 sides to make 3 corners; pinch corners to seal and leave pea-size opening in centre. Place, 2 inches (5 cm) apart, on prepared baking sheet. Refrigerate until firm, about 30 minutes.

6. Brush with egg wash. Bake in 350°F (180°C) oven until golden, 15 to 20 minutes. Transfer to rack; let cool.

Additional information : Tip: You can layer the hamantaschen between waxed paper in an airtight container and store for up to 2 days or freeze for up to 1 month.

Variations
Prune Filling: In food processor, finely chop 2 cups (500 mL) pitted prunes; 1 cup (250 mL) raisins; ? cup (125 mL) walnuts; 2 tbsp (25 mL) granulated sugar; 1 tsp (5 mL) grated lemon rind; 2 tbsp (25 mL) lemon juice; and 1 tbsp (15 mL) water until thick and stiff, about 1 minute.

Apricot Filling: In saucepan, soak 1-1/2 cups (375 mL) finely chopped dried apricots in 1-1/2 cups (375 mL) hot water for 20 minutes. Bring to boil; cover and simmer over low heat until softened and almost no water remains, 30 minutes.

Stir in 2 tbsp (25 mL) liquid honey; 2 tsp (10 mL) grated orange rind; and 4 tsp (20 mL) orange juice; cook, stirring constantly, for 5 minutes. Refrigerate filling until cold. In food processor, pulse until coarsely chopped.

Source : Canadian Living Magazine: March 2008

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