Traditional Hamantaschen Recipe at MyDish

Traditional Hamantaschen

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Method

  • 1. Pre-heat the oven to 400ºC/200ºF/ Gas mark 6.

  • 2. Make the pastry by mixing all the ingredients together in a food processor.

  • 3. Wrap in cling film and flatten. Leave to rest for 30 minutes.

  • 4. Add the sultanas, cinnamon, chopped walnuts, sugar, and butter to the food processor and pulse gently to combine.
  • 5. Stir in the grated apple.

  • 6. Roll out the pastry on a floured surface so it is 0.3cm (¼ inch) thick.

  • 7. Using a 7.5 cm (3 inch) cutter make round templates.

  • 8. Put a spoonful of filling into each circle.

  • 9. Draw up the sides to form a triangle, pinching the edges firmly together in the shape of a tricorn hat.

  • 10. Line a baking tray with baking parchment paper.

  • 11. Transfer the Hamantschen and glaze with egg white.

  • 12. Sprinkle with poppy seeds and hundreds and thousands and bake for 15 -20 minutes or until golden brown.

  • To serve the stylish way: Dust with icing sugar.

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    Ingredients

    •  
    • FOR THE PASTRY
    • 285g(10oz) Plain flour
    • 150g(5oz) Unsalted butter or margarine
    • 1 Zest of lemon
    • 2 tsp Lemon juice
    • 1 Egg
    • 75g(3oz) Caster sugar
    •  
    • FOR THE FRUIT FILLING
    • 75g(3oz) Sultanas
    • 50g(2oz) Chopped walnuts
    • 1 tsp. Ground cinnamon
    • 1 Eating apple – Peeled and grated
    • 50g(2oz) Soft brown sugar
    • 50g(2oz) Unsalted butter or margarine
    •  
    • FOR THE GLAZE
    • 1 Egg white – lightly whisked
    • 2 tbsp. Poppy seeds
    • 2 tbsp. Hundreds and thousands

    By Views 1387  Added Tue Jan 26 2010


    Hamantaschen can be made with yeast dough, a sour cream dough, a rich short crust or biscuit pastry.
    I have chosen to use a rich short crust pastry.

     

    Hamantaschen pasties traditionally ‘hide’ their fillings. The legend behind this is that God always had a plan for the future of the Jews future even if the Jews could not see it clearly themselves! The word hamantaschen is tied at the root Read More