hamantaschen serious eats

Because my Jewish grandmother would have killed me if I threw out the dough, I salvaged it by adding another beaten egg. But this has in no way made them less enjoyable. I also like that your recipe doesnt have shortening in itthats just not something I have on hand or want to have left over. I seem have much better luck with a Marcy Goldman recipe that has butter and shortening in it from A Treasury of Jewish Holiday Baking than the cream cheese versions I have triedI use jam and not her fillings. Stir with a fork and set aside. I neverrrr bake like this. Thank you for this wonderful blog, your stories, beautiful photography and recipes!! They are bland and meh (cause thats how they were growing up from our local Jewish deli in LA in the 70s) and taste like Crisco and industrial size vats of apricot jam. I tried to describe how I fold my hamantaschen, but in the end I realized that it was better to go find a schematic online: http://theshiksa.com/2012/03/01/how-to-make-perfect-hamantaschen/. I prefer to refrigerate overnight. Delicious. p.s. Refrigerate until cold. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. a question of moisture content in the filling? Youve probably seen the nytimes article, but if not : http://www.nytimes.com/2011/03/16/dining/16purimrex1.html?ref=dining. I can even make lemon curd filled ones, which are notorious for falling apart. In a separate bowl, sift together the flour, salt, and baking powder. I havent frozen them but would expect them to freeze fine. although the jam bubbled over a bit in some. So I just completed this recipe this evening and I was super careful at every step in order to prevent opening (and, lets be honest, disapointment): Record the pronunciation of this word in your own voice and play it to listen to how you have pronounced it. Finally, add the flour. As an avid cook the recipes are wonderful and the photography is to die for. I made some too this year, my recipe called for honey instead of sugar. Hindi very sad song for broken heart by ganga jani. It was hard coming back, but better for the waistline!! Can they be frozen? Made a filling with dried apricots, walnuts and honey. I used Marcys recipe last year and it was a huge sucess( although I did make the fillings). Its much whiter and softer than yours, I think, but its all a matter of taste. hey! Try this: That allowed me to wait only 15min to start working with it. I just came back from Ft. Laud, FL where there is a huge Jewish population. But my quibble with the folding technique is that although its obviously more effective, the cookies are supposed to resemble a traditional three cornered hat! I guess Im asking if you recommend your own recipe, or if in the years since you usually end up using someone elses Would love to know what you recommend : ) hope that doesnt sound rude! Our privacy policy. Much easier to pack and eat that way, and I do believe it retains the triangular shape much better. per batch. Hamantaschen is a traditional and symbolic cookie made to celebrate the Jewish holiday of Purim. OMG, lets just say there wasnt many left after I baked these little babies! and Id like to use it. Step-by-Step 72-hour Dough Day 1 Add the flour, yeast and salt to a large bowl or food-grade plastic container with lid [click to shop, opens in new tab]. Keep em coming, Deb. Over here. Okay, disclaimer over now for the results. But I did have 1 problem with the dough recipe (from the cookbook)it was too dry and I had a hard time rolling it out (even with wet hands, had to cobble it together a bunch). Ive made it for three years now, several times with kids. You should invent a baking grid of triangles to set on a cookie sheet so you can have perfect triangles with whatever dough is most delicious. Previous post: caramel walnut upside down banana cake, Next post: chicken with almonds and green olives. I used a scalloped-edged cookie cutter and they came out so pretty. These cookies will keep in a covered container for three to five days. Hooray for the Russian black bread! Let cool 5 minutes on baking sheets, then transfer to wire rack and let cool completely. It makes a fine dough, very flavorful, and it does not fall apart or collapse. Hi, I make hamantashen with my Sunday School kids. Hamantaschen are still a bane for me. It is a very soft dough and bakes up with a wonderful texture. Food Styling by Susan Ottaviano. pleeeeeeze??? Wondering if we can make the dough and then refrigerate for a day (or even 2?) Just made them for the first time, cant go wrong here :) I did use my grandmas advice about folding them. I'm looking forward to it. For some reason, every time my efforts hit the heat, they just sigh and sprawl out like a cat taking a nap in the sunniest spot of the living room rug. i used the same folding method ive used with great success for years, but the dough puffs up more, and almost all of them fell open. Ive never heard of these before although they look familiar. My daughter has the same problem, learnoff. http://www.recipezaar.com/55454, ive never made them Mix until the dough comes together, adding more flour if needed, until the dough is pliable (it will be slightly sticky). Recipe comes from Claudia Rodens The Book of Jewish Food which is THE authority on all things Jewish cooking. Then I baked them. Do you think it will be too watery when I defrost it to use as filling? I only just last week received some raspberry jam from a local farm sugary sweet but still tart, and the best raspberry jam Ive ever tasted (though I do take a particular liking to anything raspberry-ish). It's easy to find these fillings in the baking aislesthey're typically a canned productalthough some grocery stores will sell it packaged in plastic containers, too. You take 100 photos hoping to get a handful of decent ones, and you make 100 hamantaschen with the same hope. We made them with the second-grade religious school class I teach and they came out greatIll have to ask my co-teacher (who was in charge of the folding part of the project) exactly how he did it. 2 things: The second didnt I pinched them harder and had the heat a tiny bit lower. costumes! Sketchy. Im definitely going to use your cream cheese dough recipe, though to make them more rugelach-like. Ideally it would come apart for easy cleaning and close down for easy storage but be able to be locked open for baking. Robin uses oil for butter to make it parve but feel free to substitute if you're good with buttery dough. For Purim this year, Orwashers has hamantaschen filled with apricot, raspberry, and prune, but you don't have to choose just one since they sell a half-pound of assorted hamantaschen for $12. :). Delicious in the end, but seriously mis-shapen, ugly and not one cookie resembled the other not presentable to company, but just fine for my belly! Fast Download speed and ads Free! As long as they taste good, thats really all thats important. Like earlier comments said, rolling it thinner kept them from falling open while naturally puffing up during the baking process. If you want them to come out properly you have to fold the edges over one another instead (imagine closing a three-sided box), as others on here have mentioned. So I had to make another batch hence the blueberry hamentaschen. This is a really good recipe, and I found that they dont open (just squeeze them well, and use a chilled dough). Cookies can be assembled 3 days ahead; store airtight at room temperature. :) But I aaaaalways fill mine with homemade poppy seed filling. To wrap up the history lesson and get to the cookies, we have: evil Haman, not-so-bright Ahasuerus, Jewish Queen of Persia Esther, and her cousin Mordechai. Keep up the amazing. Shakshuka. Note this recipe has butter and should not be served to observant Jews along with meat. Combine flour and baking powder; stir into batter to form a stiff dough, adding more flour if needed. How could I not trust him!? Vashti is already out of the picture. And now I still have no clue how to say it! WOW those look yummy. Recipes you want to make. Bake one tray at a time for 15 minutes at 375 F. After 15 minutes, remove the tray from the oven and brush each cookie with the egg wash. Return to the oven for 5 minutes, or until the cookies are lightly golden-brown. I refrigerated for 2 hours first. It commemorates the (Divinely orchestrated) salvation of the Jewish people in the ancient Persian empire from Hamans plot 'to destroy, kill, and annihilate all the Jews, young and old, infants and women, in a single day. Place racks in upper and lower thirds of oven; preheat to 350. You are awesome!!! No way. My whole family says yum. 28 Potato Recipes for Dinner That You'll Eat Right Up Mashed, fried, baked, smashedthe humble potato can take on many forms and is always satisfying. I found they baked a little quicker than the recipe said (my oven was on convection) so I brushed them with egg wash at 13 minutes and then gave them 3 more minutes. There wasnt as much flavor as I would have liked, but I think she was close to getting it just right! Named after Haman, the antagonist of the Purim story, these triangular cookies are shaped like his infamous hat. Thanks! The more this dough is handled, the more it will warm and become difficult to use. Any tips?! Finally, after shamed too admit how many tries, figured out the mystery of hamentashen spreading. Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375 F. Roll out one piece of dough on a floured surface until 1/8 inch thick. From this weirdo 90s cookbook my mom sent me. Any idea why that may have happened? Ho, those look so pretty! I tried an old Hamantaschen recipe that worked out really well very easy, in fact foolproof if you keep the dough chilled. I agree that I think youre over-filling the hamantaschen, which is part of the reason theyre busting open. Bake cookies, rotating baking sheets top to bottom and front to back, until bottoms are golden brown, 18-22 minutes. The mixture should come together and be a tad sticky. Have you thought about updating it with weight measurements? Your blog has inspired me to try cooking many new things. Cut out 3 1/2" rounds with cutter and, using an offset spatula or bench scraper, transfer to 2 parchment-lined baking sheets. If you want to make and chill the dough ahead of time, be sure to let the chilled dough sit at room temperature for at least 30 minutes before rolling out. She uses Lekvars Prune Butter and mixes that with some sugar, some ground walnuts, some orange juice and orange zest and WOW incredible.. Slowly add water, using a wooden spoon mix thoroughly. They are easy to make, delicious and only one turned into the dreaded pancake. I am happy to report success in case this is of use to anyone looking to bake without egg. 1/4 teaspoon salt, Various jams (we used raspberry, blackberry and apricot, but my favorite is this stuff) or prepared fillings (such as poppy seed or prune pastry filing). i didnt have cream cheese so i used an extra 6 tbsp butter, and it worked out fine.

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