Well, Purim has already come and gone, and while I planned to publish a recipe for hamantashen before the holiday this year, it’s now so late that I think it’s reasonable to say I’m really really early for next year’s celebration.
I’ve never had much luck with hamantashen, but I was inspired by Breads‘ apple and marzipan varieties of the three-cornered treats and decided to have a go at it. My first instinct was to commandeer a recipe for sweet tart dough (pâte sucrée) and wrap it around diced apples and cinnamon, like little triangular apple tarts. But despite my best efforts to fold and seal the edges, the dough wouldn’t hold together and there just wasn’t room for enough apple filling for the pastries to taste like much of anything.
Frustrated, but not defeated, I made a pistachio filling, based on a recipe for frangipane almond cream. I flavored the pistachio with rose water as an ode to my favorite Persian flavor combination; last year, I made pistachio rose biscotti for my mishloach manot.
After a bit of research, I turned to my friend Leah‘s dough recipe and everything quickly came together. (Check out her cookbook that will be released tomorrow – it’s a keeper!) After a few practice runs, I figured out a few tricks for hamantashen success that I’m sharing now so you’ll have more than enough time to practice before next Purim rolls around.
First, make sure to roll out the dough quite thin – Leah suggests 1/8-inch. I initially had a difficult time getting my dough thin enough. It’s not that I measured, but after baking off the first few tashen, I noticed that the cookie to filling ratio was too high and the cookie part was nicely golden on the outside but undercooked in the middle. I found it much easier to roll out no more than a quarter of the batch at a time. Then smoosh the scraps back together and roll it out again, adding a knob of dough, bit by bit, until you finish the batch. As a general rule, I like to roll dough on a sheet of parchment (or between two sheets) so I don’t need to use extra flour.
Now, let’s chat about the fillings. Most importantly, only use a teaspoon of filling for each 3-inch round. You will want to add more. Don’t or you’ll have a difficult time folding the dough and and the filling will leak out any which way it can. If you use jam that’s liquidy, like my jam was, no matter how good you are at folding, the jam will make a mess.
I like the caramelized jam, and was peeling it off the parchment and eating it like candy, but it would have been nice if it had stayed put. So either use a thicker jam, or strain some of the juice out. The pistachio filling that I made was pretty thick, and baked up almost cookie-like, so once I got the folding down, it behaved and even rose a bit as it baked, filling out the hamantashen. I suspect brownie batter would work quite well too. Just saying.
As for closing up the hamantashen, I vote for folding up the sides and weaving the three flaps one over another as if closing a cardboard box without tape. Then pinch the points to seal everything in. Also, while you’re folding up your hamantashen, I highly recommend humming La Kova Sheli Shalosh Pinot / לכובע שלי שלוש פינות (check out this stylized version) or, in English, My Hat It Has Three Corners.
Before we get to the recipe, here’s a little fun reading for your week.
The New York Times on shooting food porn.
Pistachio rose hamantashen
Makes about 36 hamantashen (depending on size)
- 1 batch hamantashen dough (below)
- 1 batch pistachio frangipane (below)
Prep. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.
Roll and cut. Remove a quarter of the dough from the refrigerator, making sure to wrap the remaining dough well. Roll the dough out on a sheet of parchment (or between 2 sheets) to 1/8-inch thickness. Use a 3-inch round cookie cutter – I actually used a 3 1/2-inch glass because that’s what I had – to cut out as many circles as possible and transfer them to the parchment-lined baking sheet. Cover the circles with plastic wrap or a sheet of parchment paper to prevent the dough from drying out. Re-roll the scraps and additional dough from the refrigerator until you fill the baking sheet.
Fold. Spoon 1 teaspoon of pistachio filling into the center of each dough circle. Fold the left side over on an angle, followed by the right side. Fold the bottom flat up, tucking one end under the side flap to make a triangle-shaped pocket. The filling should be visible in the center. Pinch the seams firmly to seal.
Repeat. Repeat the process with the remaining dough and filling.
Bake. Bake until lightly golden and browned at the corners, about 15 to 18 minutes, until the cookies are cooked through. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool slightly.
Store. Store in an airtight container for up to 3 days.
Makes enough dough for about 36 hamantashen (depending on size)
- 2 eggs
- 1 T water, plus more if needed
- 1/4 C vegetable oil
- 1/2 C sugar
- 2 1/2 C flour, plus more if needed
- 1 t baking powder
- 1/2 t kosher salt
Whisk. In a large bowl, lightly whisk the eggs. Continue whisking in the water, vegetable oil, and sugar until combined.
Mix. You could mix the flour, baking powder and salt together in a second bowl. But rather than dirty another bowl, just pour about half the flour into the bowl on top of the egg mixture. Sprinkle the baking powder and salt over the flour and use a fork to mix together the dry ingredients without disturbing the wet ingredients below. Then, with a spatula or large spoon, stir everything together. Add in the remaining flour and mix until the dough begins to come together. Turn the dough out onto a flat surface and knead a few times with your hands until it is smooth, but not sticky. (If the dough appears too dry, knead in more water, 1 teaspoon — and no more! — at a time. If it looks too wet, knead in up to 1/4 cup more flour, 1 tablespoon at a time, until you reach the right consistency.)
Chill. Gather the dough, then divide it in half with a knife and form into two flat disks (to make it easier to roll out later). Wrap each disk tightly in plastic wrap and refrigerate for at least 3 hours, or up to overnight.
Frangipane is an almond pastry cream. Here I replaced the almonds with pistachios and added rose water for a baklava-like flavor. I based the recipe off of my pear frangipane tart and Cannelle et Vanille‘s mini peach and pistachio frangipane tarts. You can make the recipe parve by replacing the melted butter with vegetable oil.
Makes about 2 cups
1 3/4 C unsalted shelled pistachios
2/3 C sugar
1/2 t salt
2 t rose water
3 T melted butter
1/4 + 2 T C flour
Pulse. In a food processor fitted with a metal blade, pulse the nuts, sugar, and salt until the mix is ground to the consistency of a fine cornmeal. Don’t let the nuts turn into a paste just yet.
Process. Add the eggs and pulse to combine. Then add rose water and melted butter and mix until the consistency of cake batter. Add flour 2 tablespoons at a time and mix until all the flour is integrated and the paste starts clumping up over the blade and rolling around the bowl.
Store. Keep the pistachio paste in the refrigerator. If you have any left over, you can bake up tablespoonfuls of paste into cookies (350ºF for about 12 minutes).