Homemade Hamentaschen, a Purim Treat!
On Saturday, Purim will begin at sundown. In order to honor this holiday, I decided to try making Hamentaschen, the filled cookie made by Jewish people for Purim. After received a few recipes I decided to reach out to my husband’s Aunt Carol who graciously shared a recipe passed down to her by her grandfather after her grandmother’s passing. It comes from the book, Love and Knishes. Grandma Jeannie received this book as a gift in the early 1960s and has been in the family since.
Since apricot and poppy seed are the most traditional, I started with those two fillings. Then, since the book had a recipe for cheese, I made a few as well. And, for fun, I put nutella in the last batch. Because, although not at all traditional, nutella just makes everything better.
So, this weekend, whether you are Jewish or not, channel your inner Bubbe and make a few.
Thanks to Jen Gatz for putting them on my radar!!
Apricot Hamentaschen (adapted from Love & Knishes)
2 cups sifted flour
1 ½ teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons shortening
2 eggs, beaten
3 tablespoons vegetable oil
1 egg beaten with 1 tablespoon water for egg wash
Apricot preserves for filling
Preheat oven to 350 degrees.
Sift together dry ingredients. Make a depression in the center and add eggs, oil and shortening. Mix thoroughly and knead into a dough.
Roll out to a 1/8 inch thickness and cut with a 3 inch round cookie cutter. Place a teaspoon of filling into the middle of each circle. Fold up the bottom and then the two other sides to create a triangle. Pinch the edges together to form a slight ridge.
Brush with Egg Wash.
Bake on parchment for 15 minutes until golden brown