Hamantaschen is a filled pocket or pastry recognizable for its triangular shape, usually associated with Jewish holiday of Purin. The shape is achieved by folding in the sides of a circular piece of dough with a filling placed in the centre. Hamantaschen are made with many different filling, including poppy seed(the oldest and most traditional variety), prunes, nut, date, apricot, raspberry, raisins, apple, fruit preserves, cherry, fig, and chocolate.
- 2 cups all purpose flour
- 1/2 cup granulted sugar
- 4 tsp poppy seeds
- 1 tbsp lemon or orange zest
- 1/ 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2 egg yolks
- 1 egg
- 1 tsp vanilla
- 2/3 cup apricot or raspberry jam
- 1 tbsp milk
- Whirl flour, sugar, poppy seeds, lemon zest, baking powder and salt in a food processor.
- Add butter and pulse until coarse crumbs form.
- Whisk yolks, egg and vanilla in a bowl and pour through feed tube. pulsing until dough starts to come together.
- gently knead into a ball and divide in half.
- Wrap in plastic wrap and press into discs. refrigerate at least 1 hour or unto 3 days.(bring to room temperature before rolling).
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
- Roll dough on a lighty floured surface to1/4” thickness. Use a 3” round cookie cutter to cut out dough, rerolling scraps. Scoop a scant 1 tsp jam into centre of each round.
- Lightly brush edges of rounds with milk. Pinch in 3 corners to seal, forming a triangle, leaving jam centre open.
- Refrigerate for 15 min.
- Bake in a preheated oven until golden brown, about 20 minutes.