How do I keep my hamentaschen from puddling in the pan?
Any hamentaschen bakers out there? No matter what recipe I use, while baking they melt down into a puddle-ish cookie shape instead of keeping that more 3-dimensional, raised-in-the-middle shape. Solutions? Or recipes that don't melt down?
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2 cups unbleached flour
1 tsp baking powder
Pinch of salt
½ cup sugar
8 tbsp butter (1 stick) – cold, cut into small pieces
2 eggs, lightly beaten
1 tbsp grated lemon peel
Sift flour, baking powder, salt, and sugar in large bowl. Work butter in using a pastry blender. Add the eggs, mixing in with pastry blender. Add lemon peel. Form into a ball and wrap in wax paper. Refrigerate for at least an hour.
When you get ready to bake, preheat oven to 350. Grease a cookie sheet. Roll out dough on floured board to 1/8 to ¼ inch thickness. Easiest if rolling between two sheets of waxed paper. Cut into 3 or 4 inch circles (use a jar top if you don’t have a cookie cutter). Fill each cookie with a heaping teaspoon of filling. Pinch in three corners and fold over to form the triangular shape. Brush dough with egg wash. Bake on cookie sheet for up to 30 minutes but check for doneness at 20 minutes. It is done when they look light brown and crispy. Makes about 30.
What filling are you using? Is it wet? It should be more of a thick paste. I used to make them with Sunday school kids and we never had a problem - even with heavy handed little bakers. I'll look for a recipe.