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PURIM HAMANTASHEN

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What comes to mind when you think of Purim????

Costumes, the megillah, gift baskets, and of course, those delectable three-cornered pastries, hamantaschen.

Our hero, Queen Esther saved the Jews from the evil villain Haman, so the cookies are shaped to look like Haman’s triangular hat. These delicious little treats are stuffed with a variety of fillings (poppy seeds, fruit, nuts, chocolate or cheese).

My best friend Eddie is going to show you how to make some with your kids. Edva Sims is a talented, creative genius, a crafter, a maker and an awesome mom. Make sure you follow her on Instagram for tons of fun projects, hip ideas and cool stuff.

Wishing you and your family a wonderful Purim.

B’teyavon
xxx Chef MM

CLICK PLAY TO WATCH THE YOUTUBE VIDEO

PURIM HAMANTASHEN

US (Imperial)

Print Ingredients

FOR THE FILLING
2 cups finely chopped dried apricots
⅔ cup honey
1⅓ cups orange juice
Zest of half an orange

FOR THE DOUGH
2⅔ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
¾ cup cold unsalted butter – cut into small cubes
⅔ cup sugar
1 egg
1 egg white
Zest of half an orange

FOR THE COOKIES
1 egg- beaten to seal cookies
2½ inch - round cookie cutter

InstructionsFOR THE FILLING

Place the chopped apricots, honey, orange juice and zest in a small saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes until mixture thickens. Set aside to cool

FOR THE DOUGH

Combine the flour, baking powder and salt in a food processor. Add the chopped butter and pulse (don’t overwork the dough). Whisk together the sugar, egg, egg white and orange zest. Add the liquid mixture to the food processor and pulse to combine.

Place the dough onto a flat surface and divide into 2 disks. Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 350 F

Line 2 baking sheets with parchment paper. Roll the dough out on a floured work surface till it’s ¼ inch thick. Cut out circles and re-roll the scrapes to make more disks.

Place the disks onto the baking sheets. Add 1 teaspoon of filling in the center. Brush the rim of each circle with the egg wash and pinch the 3 corners to seal the cookies.

Bake for 18-20 minutes. Allow to cool. Store in an airtight container.

MAKES 24

EU (Metric)

Print Ingredients

FOR THE FILLING
2 cups finely chopped dried apricots
⅔ cup honey
1⅓ cups orange juice
Zest of half an orange

FOR THE DOUGH
2⅔ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
¾ cup cold unsalted butter – cut into small cubes
⅔ cup sugar
1 egg
1 egg white
Zest of half an orange

FOR THE COOKIES
1 egg- beaten to seal cookies
6.5 cm - round cookie cutter

InstructionsFOR THE FILLING

Place the chopped apricots, honey, orange juice and zest in a small saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes until mixture thickens. Set aside to cool

FOR THE DOUGH

Combine the flour, baking powder and salt in a food processor. Add the chopped butter and pulse (don’t overwork the dough). Whisk together the sugar, egg, egg white and orange zest. Add the liquid mixture to the food processor and pulse to combine.

Place the dough onto a flat surface and divide into 2 disks. Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 175 C

Line 2 baking sheets with parchment paper. Roll the dough out on a floured work surface till it’s 7mm thick. Cut out circles and re-roll the scrapes to make more disks.

Place the disks onto the baking sheets. Add 1 teaspoon of filling in the center. Brush the rim of each circle with the egg wash and pinch the 3 corners to seal the cookies.

Bake for 18-20 minutes. Allow to cool. Store in an airtight container.

MAKES 24

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