This year, in honor of this food blog, I made hamentashen for the first time. This is a recipe that I found on line. The title naturally appealed to me.
It reminds me of my sugar cookies and I liked the fact that I didn’t need to roll out the dough. Other than that, hamentashen are not for the time challenged and best shared as a fun group and not solo activity.
Lazy Hamantaschen – Not
1 cup oil
2 cups sugar
1 teaspoon vanilla
4 cups flour
Using food processor:
Mix eggs, sugar in a food processor until blended. Slowly add oil through the feed tube and then add the vanilla.
Add flour and pulse until just blended.
I use plastic wrap to shape dough into 3 logs. I then wrapped them in parchment paper and foil and froze them until ready I was ready to assemble and bake them.
Before assembling the hamentashen, thaw slightly and slice dough approximately 1/4 inches thick.
I flattened the dough, placed the filling in center of dough and then pinched it together to create a triangle.
Bake at 350°F until done, about 20 minutes.
Source: “The Jewish Holiday Do-book”
This is my own recipe that I made up as a filling for the hamentashen.
Raisin-Date- Apricot Filling for Hamantaschen
2 cups pitted dates (approximately)
1 box (15 oz.) sultana raisins
1 cup dried apricots (approximately)
1 lemon zested and juiced
1/2 cup coarsely chopped walnuts
1/2 cup water (approximately)
1/2 teaspoon of cinnamon (optional, but I thought it made it taste better)
Boil all ingredients in a pot until soft. Be careful not to add too much water.
Blend using an immersion blender until smooth. The mixture should be quite thick.
Mixture can be prepared in advance and refrigerated for several days, or frozen.
Here are the pictures:
Preparing the dough:
Shaping the dough into logs:
This is the filling:
Et voilà! The final outcome:
Outcome: my husband’s response to the cookies was pretty funny.
He said, “they may not look good, but they taste great!”
Raizel said: “they are hard, but they taste great!”
In particular, Jay loved the filling. Any leftovers can be used as jam.
Jay also thought that the filling would make a great glaze for chicken.
I was very happy that the cookies held their shape. I guess that’s why the dough is so stiff. Plus, since it was homemade, the ingredients were all natural with no dyes, additives or preservatives.
Hopefully, others will enjoy them too.