How To make Hamantashen
FILLING:
3/4 c Pitted prunes
1/3 c Raisins
1/3 c Coarsely chopped apple
1/4 c Walnut pieces
2 tb Sugar
2 tb Fresh lemon juice
1 ts Lemon zest
COOKIE DOUGH:
1/2 c Sugar
1/4 c Vegetable oil
preferably canola 2 tb Butter or margarine
:
at room temperature 1 lg Egg
1 ts Pure vanilla extract
2 c All-purpose white flour
1 ts Baking powder
1 pn Salt
"The traditional cookie for Purim, hamantashen is Yiddish for "Haman's pockets". They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther." To make filling: In a small saucepan, combine prunes, raisins and l/2 c. water. Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes. In a food processor, combine the prune mixture, apples, walnuts, sugar, lemon juice and lemon zest; process until smooth. Transfer to a small bowl and set aside. (The filling can be made up to 2 days ahead and kept, covered, in the refrigerator.) To make cookies: In a medium-sized bowl, using an electric mixer on medium speed, cream sugar, oil and butter until smooth. Add egg and beat until smooth. Add vanilla and beat until blended. In another medium-sized bowl, sift together flour, baking powder and salt. Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap, and flatten slightly. Refrigerate for 2 to 3 hours or overnight. Line 2 baking sheets with baking parchment or coat with non-stick cooking spray. Set aside. Preheat oven to 350 degrees F. Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of 1/2" inch. Using a 2 1/2" diameter cookie cutter, cut the dough into circles. Place l/2 tsp. of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal. Place about 1 1/2" apart on the prepared baking sheets. Bake for 10 to 15 minutes, or until the tops are golden. Transfer to racks to cool. Repeat with the remaining dough. (Store cookies in an airtight container for up to 3 days. Freeze for longer storage.) Nutritional information per serving: 58 calories each; 1 g protein; 2 g fat; 6 g carbohydrates; 13 mg sodium; 9 mg cholesterol. Posted by Al Rice of Alaska. Formatted by Cathy Harned.
How To make Hamantashen's Videos
How to make Hamantaschen! #shorts
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Hamantash Recipe #Shorts | BenGingi
#hamantashen #cookies #shorts #youtubeshorts #bengingi
Hamantash
This year I will celebrate both my birthday and purim on the same date. For that reason I decided to upload a basic recipe a little in advance. With that being said I will keep posting interesting variations for this recipe until we will get to Purim day. The classic ones for me are with chocolate so let’s start with Nutella filling!
Ingredients:
300 gr pastry flour
200 gr super cold butter cut to cubes
100 gr powdered sugar
60 ml milk (I use almond milk, it’s more sexy in my opinion)
Teaspoon of vanilla extract
5 gr salt
5 gr baking powder
Nutella
Preparation steps:
- Cut the butter to cubes and place in the freezer 10 min before start making the dough.
- In a food processor blend flour, powdered sugar, salt and baking powder.
- Add the vanilla extract and the butter. Blend to crumbs (around 10 sec).
- Add the milk. Blend until dough is getting together. Don’t work it too much, it will result in hard hamantash.
- Wrap and place in the fridge for at least 3 hours. Better overnight.
- The following day, open the dough with a rolling pin (or a bottle of wine) on a floured surface.
- Cut the dough with a glass. I used small one because I prefer to eat more hamantashes hahah.
- Place the cut dough on a baking sheet and place in the freezer for 10 min.
- Take out of the freezer. Using two spoons- put the Nutella on the dough and shape to hamantash.
- Preheat the oven to 180C or 356F. In the meantime, place the hamantash in the freezer.
- Bake for 12 min or until the edges start to change colour. Remember- the hamantash is not brown!
- Take out of the oven, cool down for 10 min.
- Sprinkle powdered sugar on top.
- Share with your lovers!
You can find me on Instagram @bengingi
Or on Tiktok @bengingi
#breadmaking #artisan #artisanal #artisanbread #baker #fermentation #food #homemade #homebake #fresh #recipe #easyrecipe #short #shortvideo #baking #homebaking #BenGingi #bengingibaking #bengingibaked #bensimantov #shorts #youtubeshorts #hamantash #cookies #nutella #purim
Black&White Hamantash Recipe #Shorts | BenGingi
#hamantashen #shorts #youtubeshorts #bengingi
Black&White Hamantash
Another Hamantash recipe, this time with a coco dough and white chocolate ganache filling. As I said in the previous hamantash recipe, this year Purim will be celebrated on the same day of my birthday. Exciting!!
Note!! You can also prepare the dough in advance and keep it in the fridge for 2-3 days. Or even better- Shape them to hamantash, place in the freezer, and bake them freshly for your munchies.
Ingredients:
For the dough-
230 gr pastry flour
70 gr cocoa powder
200 gr super cold butter cut to cubes
100 gr powdered sugar
60 ml milk (I use almond milk, it’s more sexy in my opinion)
5 gr salt
5 gr baking powder
For the filling-
200 gr white chocolate
50 ml heavy cream
10 gr butter
Preparation steps:
- Cut the butter to cubes and place in the freezer 10 min before start making the dough.
- In a food processor blend flour, cocoa powder, powdered sugar, salt and baking powder.
- Add the butter. Blend to crumbs (around 10 sec).
- Add the milk. Blend until dough is getting together. Don’t work it too much, it will result in hard hamantash.
- Wrap and place in the fridge for at least 3 hours. Better overnight.
- The following day, prepare the filling- place a bowl on boiling water (bain-marie) and melt the white chocolate and the heavy cream.
- When almost completely melted, remove from the bain-marie and mix the butter in. Let it cool down before used.
- Open the dough with a rolling pin (or a bottle of wine) on a floured surface.
- Cut the dough with a glass. I used small one because I prefer to eat more hamantashes hahah.
- Place the cut dough on a baking sheet and place in the freezer for 10 min.
- Take out of the freezer. Using two spoons- put the Nutella on the dough and shape to hamantash.
- Preheat the oven to 180C or 356F. In the meantime, place the hamantash in the freezer.
- Bake for 10 min. Remember- these hamantash are black so we won’t see them changing in colour!
- Take out of the oven, cool down for 10 min.
- Sprinkle powdered sugar on top.
- Share with your lovers!
You can find me on Instagram @bengingi
Or on Tiktok @bengingi
#breadmaking #artisan #artisanal #artisanbread #baker #fermentation #food #homemade #homebake #fresh #recipe #easyrecipe #short #shortvideo #baking #homebaking #BenGingi #bengingibaking #bengingibaked #bensimantov #shorts #youtubeshorts #hamantashen #cookies #pastry #chocolate
The Perfect Hamantaschen Recipe
Hamantaschen are the signature food eaten by Jews celebrating Purim.
Here’s how to make them.
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Homemade HAMANTASCHEN Recipe | Tradition in the Kitchen
Today on Tradition in the Kitchen we bake hamantaschen! My grandma, Gigi, and I have been baking hamantaschen for Purim for as long as I can remember. It has become our special annual baking tradition. This is Gigi & Tobi's hamantaschen recipe! Follow along as we make this delicious Purim treat.
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**All videography, photography, and editing done by Tobi
Hamantashen - Best Recipe
Hamantashen filled with fruit or nuts are a nice Jewish Purim treat. Watch as an easy and foolproof recipe is used to make these traditional triangular cookies. Almond, Poppy Seed, and Plum (or Prune) cake and pastry fillings are used to make these beautiful and tasty cookies.
If you enjoyed this video, please subscribe, give us a Like and comment below.
Recipe:
Ingredients
3 large eggs
1 C sugar
1 C vegetable oil
1/4 C OJ
zest from 1 orange
5 C flour
2 tsp baking powder
1 tsp salt
Preheat oven to 375
Beat the eggs gently
Mix in the sugar until blended well
Mix in the oil until emulsified (on high baby)
Add in OJ and orange zest, mix
Add in the flour, baking powder and salt
Transfer dough and refrigerate for a couple hours
Roll and cutout smallish circles, fill and fold
Bake for 20 to 30 minutes. Filling will bubble, edges will brown perfectly
Enjoy
#sweetspotkitchen #hamantashen #purim
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