Not Your Traditional Hamantaschen
One delicious treat that we love to enjoy at Purim is strawberry Hamantaschen! With flaky layers and luscious filling, Hamantaschen is a tasty triangle-shaped pastry that no Purim celebration is complete without.
Hamantaschen for Purim
The Jewish holiday of Purim celebrates Queen Esther’s triumph over the wicked Haman’s plot to destroy the Jewish people in ancient Persia. There are many wonderful traditions that come with this holiday– reading the story of Esther, dressing up in costumes, sending gifts of food to friends and – of course- making and eating some really tasty recipes!
I think that one reason people love Hamantaschen so much is that it is so versatile. You can fill the center of this Purim cookie with almost any kind of filling that you like. That said, one filling that works really well for Hamantschen is strawberry! The taste of strawberries is light, fresh and just right for spring. It also really complements the buttery, flaky outer layers of this pastry. If you’re looking for a great way to make Hamantaschen, you can’t go wrong with this Strawberry Hamantaschen recipe!
What are Hamantaschen?
There are two main parts of of Hamantaschen. The first is the dough for the pastry. This recipe will walk you through making a simple and tasty homemade dough that will work for any variety of Hamantaschen. The second component is, of course, the filling. In this recipe, we’re going to show you how you can simple use a pre-made (or homemade) jam for this part, which makes it quick and easy! (And if you use this recipe, you’ll gain a good idea of how to create other types of Hamantaschen, too!)
How to Make Hamantaschen
To make the dough, you’ll combine the sugar, flour and salt in a food processor. Then cut the butter into small pieces and add those into the food processor, too. Pulse it all together until the mixture resembles coarse sand. Add two egg yolks and pulse to combine. Slowly add the cold water, only adding enough to make the mixture stick together as a dough.
Next, transfer the dough to a lightly floured sugar and knead two or three times, until the dough becomes smooth. Divide the dough in half and wrap each ball in plastic wrap. Refrigerate them both for at least 30 minutes.
When your dough has had time to chill and you are ready to get to baking, line a large baking sheet with parchment paper. To bake the entire batch at the same time, you will need two baking sheets.
Then you’ll roll the dough to ⅛ inch thickness and cut out cirlces using a biscuit cutter, round cookie cutter, or drinking glass. If things start getting sticky, remember that can always coat your hands/work surface with additional flour! Place the circles on the baking sheet. Continue reworking the dough until all circles are cut.
In a small bowl, whisk the remaining egg yolk with a teaspoon of water to create an egg wash. Lightly brush each circle with the egg wash.
After that, drop a teaspoon of your favorite strawberry jam in the center of each dough circle.
Fold the circle into a triangle (folding the circle on three sides) and lightly press the corners into a point.
Before you bake them, refrigerate the cookies for 20 to 30 minutes. This will help them hold their shape better as they bake! When you are ready to finish them, preheat your oven to 375 degrees and bake the cookies for 12 – 15 minutes, or until they are lightly golden.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack. Then enjoy! Happy Purim!
Do you celebrate Purim? What are some of your favorite foods and traditions of the holiday?
Strawberry Hamantaschen for Purim
Description
This Strawberry Hamantaschen is light, flaky and filled with wonderful strawberry flavor! It’s the perfect treat to celebrate Purim this year!
Ingredients
1 cup confectioners sugar
2 ¼ cup flour (plus additional for flouring the surface)
¾ teaspoon salt
1 cup (2 sticks) cold butter
3 egg yolks, divided
2 tablespoons cold water
½ cup strawberry jam
Instructions
- In a food processor, combine sugar, flour, and salt.
- Cut the butter into pieces and add to the food processor. Pulse until the mixture resembles coarse sand. Add two egg yolks and pulse to combine.
- Slowly add the water, only adding enough to make the mixture stick together as a dough.
- Transfer the dough to a lightly floured sugar and knead two or three times, until the dough becomes smooth. Divide the dough in half and wrap each ball in plastic wrap. Refrigerate for at least 30 minutes.
- When ready to bake, line a large baking sheet with parchment paper. (To bake the entire batch together, you will need two baking sheets.)
- Roll the dough to ⅛ inch thickness and cut into a circle using a biscuit cutter, round cookie cutter, or drinking glass. Place the circles on the baking sheet. Continue reworking the dough until all circles are cut.
- In a small bowl, whisk the remaining egg yolk with a teaspoon of water to create an egg wash. Lightly brush each circle with the egg wash.
- Drop a teaspoon of jam in the center of each dough circle. Fold the circle into a triangle (folding the circle on three sides) and lightly press the corners into a point.
- Refrigerate the cookies for 20 to 30 minutes.
- Preheat the oven to 375 degrees.
- Bake the cookies for 12 to 15 minutes or until lightly golden. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack.
