Get ready to get blown away by this delectable Jewish treat. Maybe you’ve seen them in Jewish deli’s filled with poppy seeds. They are the triangular pocket-filled pastries that resemble a famous man’s hat. All you need to know is that they melt in your mouth when eaten.
Today, Daryl taught us this family recipe. Daryl and I have cooked many times together in person where she taught me rugelach, matzo Brei and other Jewish recipes. (She was also my sous chef for a pop up dinner in Argentina 😄🙏🏻)
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| Daryl and me cooking in Cordoba, Argentina |
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This is yet another simple, delicious Jewish recipe that will be loved by all. I know my family is addicted. You can fill them with whatever you like- jelly is the most common but peanut butter and chocolate can be used too. With under 10 ingredients, I’ll be making this a go-to recipe for brunch or tea time.
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I served mine with Armenian coffee, a rich, fine powder coffee served in espresso cups. It was the perfect pair for this middle eastern afternoon coffee break. Stay tuned for next post to learn how to make Armenian coffee.
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This is yet another simple, delicious Jewish recipe that will be loved by all. I know my family is addicted. You can fill them with whatever you like- jelly is the most common but peanut butter and chocolate can be used too. With under 10 ingredients, I’ll be making this a go-to recipe for brunch or tea time.
.
I served mine with Armenian coffee, a rich, fine powder coffee served in espresso cups. It was the perfect pair for this middle eastern afternoon coffee break. Stay tuned for next post to learn how to make Armenian coffee.
.
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Hamantaschen by Daryl
Ingredients:
- 2 cups sifted flour (240 g) + more for rolling out dough
- 2 tsp (9.58g) baking powder
- ½ tsp salt
- ½ cup (113g) unsalted butter or margarine
- 1 cup (198g) sugar
- 1 medium egg
- 1 Tbsp. (15ml) milk (or apple juice for paerve)
- 1 tsp. (5ml) vanilla extract
- Fruit filling or other fillings of choice
From Daryl: “You call fill with pie filling, jelly, chocolate, peanut butter. Whatever! I know I’ll have chocolate chips, peanut butter, and raspberry jelly for sure”
Directions:
Preheat oven to 375F (190.5 C)
1. In a medium bowl, whisk the butter and sugar with an electric mixture for a couple minutes.
2. In a separate bowl, sift the dry ingredients together: 2 c flour, 2 tsp. baking powder, ½ tsp. salt.
3. Then, mix the egg into the creamed butter and sugar mixture and mix briefly with a whisk. Add ⅓ of the dry sifted flour mixture into the egg mixture and whisk a minute or two. Then, add the milk and vanilla. Add another ⅓ of the flour mixture. Whisk. Then, add the remaining flour mixture and whisk until a sandy consistency.
4. If dough is very soft, place in the fridge a couple minutes.
5. Roll out dough into a ¼” thickness with a rolling pin. Use a little flour to prevent it from sticking to the surface.
6. Using a cup or circle cookie cutter, cut out circles in the dough. Then, place 1 tsp. filling of your choice in the center of the circle.
7. To fold, pinch one side, and then pinch the two other sides to form a triangle. Pinch well to close. Place on a baking sheet. Repeat with all the dough. At the end, ball up dough and roll out dough to get about 15-16 hamantaschen. I fit 8 on one baking sheet.
8. Bake at 375F (190.5 C) for 10-12 minutes, or golden brown.
Enjoy, but wait until they cool completely. The jelly is crazy hot right from the oven!
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| on the Simple Cooking Cooking Show |
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| see full video below |
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| hand painted espresso cups from Armenia |
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