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Author Notes: A Purim favourite, Hamantaschen is a delicious pastry named after Haman's three-cornered hat. Though yeasted and cream cheese doughs can be used, I prefer Pâte sucrée (a sweet pastry for tarts) which is similar to a sablé or butter cookie. —olinsloan
- 5.25 ounces (2/3 cup or 150 g) unsalted butter, softened
- 3.5 ounces (100 g) granulated (caster) or confectioners (icing) sugar
- 1 ounce (3/8 cup or 30 g) ground almonds
- Pinch salt
- 1 large egg or 2 egg yolks and 2 t orange blossom water, milk, rum or water
- Rind of 1 orange or lemon, grated or 1/2 t (2.5 ml) vanilla essence
- 9 ounces (250 g) pastry flour or plain flour, sifted
- In an electric mixer blend together until smooth the butter, caster or icing sugar, ground almonds and salt.
- Add the eggs or 2 egg yolks and 2 t orange blossom water, milk, rum or water, lemon zest or vanilla and mix.
- Add the the flour and mix until just incorporated.
- Form the dough into a ball, wrap in clingfilm and chill for at least an hour.
- 1 pâte sucrée (use recipe above)
- 1 batch apricot or prune lekvár (use food52 recipe search to find my recipe) or mohn (poppyseed), cheese or walnut filling or pastry cream
- 1 egg and 1 egg yolk or 1-2 tablespoons milk or water
- Divide the dough into 2 or 3 flattened discs and work with one portion at a time. Roll out the dough on a lightly floured board to a thickness of 1/8 inch (3-4 mm), cut into 3 inch (8 cm) rounds and set aside to cool.
- Preheat the oven to 325 F (160 C). Line 2 large baking sheets with parchment paper. Brush each round with egg wash. Fill with a generous teaspoonful of the desired filling; do not overfill or the pastries will leak. Draw 3 sides of each round together into the centre and pinch the corners together so that the Hamantaschen are triangular in shape.
- Brush the pastries with egg wash. Bake 25-30 minutes, until golden. Transfer to racks to cool.
- Note: The Hamantaschen can also be baked at 350 F (180 C) for 15-20 minutes or at 375 F (190 C) for 10-15 minutes.