Hamentashen

makes about 20 cookies

Dough:
6 large egg yolks
1 large egg
1 cup (200 g) sugar
1 lemon zest
2 tablespoons (28 g) brandy
3/4 cup (130 g) vegetable oil, such as canola
4 cups (600 g) all-purpose flour
1/4 tsp (pinch) salt

Filling:
2 cups (500 g) prune butter
1/2 cup (90g) dried apricots, chopped
1 cup (125 g) walnuts, chopped
1 lemon zest

Egg wash:
1 egg
1 tablespoon water


1. In a large bowl, whisk up the yolks, eggs and sugar.

2. Stir in the zest, brandy, and oil.

3. In 3 additions, stir in the flour and salt. Use your hands to knead it and get it all together into a dough.

4. Wrap in plastic and refrigerate at least 2 hours or overnight.

5. When you’re ready to bake, preheat the oven to 350 degrees F and make the filling.

6. Stir together the prune butter, apricots, walnuts and zest.

7. Grab a piece of the dough, about a third, sprinkle the table and top of the dough with flour, then roll it out until it’s about 1/4″ thick.

8. Cut circles with a cookie cutter about 3″ in diameter. An inverted cup measure also works.

9. Top each circle with a heaping tablespoon of filling, and shape the cookies. Pinch one side closed, and then the pinch the other two corners. the filling should peek out of the top of the triangle.

10. Lay all the finished cookies out onto a parchment-lined baking sheet. Keep rolling the dough and scraps, and filling and forming cookies, until all the dough is used up.

11. Whisk together the egg and water, and brush the sides with the egg wash.

12. Bake in the preheated 350 degree F oven until the cookies are well-golden. This batch took about 40 minutes. You are going for a nice browning, so don’t worry about the time, watch the dough. If yours need 10 more minutes, then so be it. Let cool.

These keep for about 4 days in an airtight container at room temperature.


Printed from PastryPal.com: https://www.pastrypal.com

URL to original: https://www.pastrypal.com/2011/03/hamentashen/

Copyright © Irina Kogan. All rights reserved.