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Sunday, February 26, 2012

HAMANTASHEN FOR PURIM OR ANY TIME




Hamantaschen
More Hamantaschen


(adapted from NY Times and 2nd Avenue Deli Cookbook)

 Here is the recipe. I will be making some before March 7th.

Taking orders in advance: $24 per pound, plus shipping. Scroll to the bottom of this posting for more specific instructions for ordering.

Almond Dough
3 cups flour
2 teaspoon baking powder
1/2teaspoon salt
1 cup pulverized almonds (Trader Joe's Ground Almonds)
Mix the above together.
1 cup or less of sugar
1 stick unsalted butter
Beaten together, then add
3 eggs, beaten
1 teaspoon lemon zest
1 teaspoon vanilla
1 teaspoon almond extract
Add dry to wet. Mix until it forms a ball then take out and knead.

Egg glaze:
1 egg, beaten with 1 tablespoon heavy cream

Divide the dough into four sections. No, you don't have to refrigerate it first. Roll each section to about 1/4-inch thick. Cut  into 4 inch diameter rounds. Put about a teaspoon of filling in the center. Moisten the edge of the circle with a bit of water so that the dough holds togethere. Fold two sides together and pinch. Fold up bottom but leave an opening in the center so you can see the filling. Brush with egg glaze. Sprinkle with sugar.
Do the same to the rest of the dough and re-roll the scraps. Place on a greased or parchment covered sheetpan. Bake 20 minutes at 350 F.  until golden. Cool. Serve with some powdered sugar sprinkled on top, if you like.
POPPY SEED FILLING

The Filling:
3/4 cup poppy seeds
3 tablespoons honey
¼ cup brown sugar
grated zest of ½ orange
2/3 cup raisins
juice of ½ lemon
2 teaspoons lemon zest
½ tablespoon brandy
½ tablespoon cointreau or other orange liqueur
1-1/2 teaspoons vanilla extract
Soak the poppy seeds in boiling water then drain. Process with honey, brown sugar, raisins, juices, zests, liqueurs, vanilla extract. If you are not thrilled with how ground up the poppy seeds are then put the entire mixture into a large mortar and grind away with a pestle until you love what the mush has become. Then put it into a saucepan and cooked it until all the ingredients are melded together.
BALL OF ALMOND DOUGH
FILLING THE DOUGH
TO ORDER: via Paypal: to Phyllis Segura. If I know you sending a check is fine. Contact me at PHcookies@gmail.com.

2 comments:

  1. Hi Phyllis, these look gorgeous! love that you use almond flour :)
    Mary x

    ReplyDelete
    Replies
    1. Thanks for your message, Mary. Ground almonds were used here but almond flour would work just as well. Happy baking!

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