I’m just gonna say it: Nobody. Likes. Hamantaschen.
Why not, you lucky, uninitiated few ask? Well, to put it politely, they’re dry and crumbly and they lack sweetness. And to put it less politely, THEY TASTE LIKE SAND. (No offense to sand.)
Just take my word for it. They’re to be avoided at all costs.
But these ones — the ones I introduce you to in the video above and the recipe below — are different. No, really. I promise! They’re loaded with more butter, for one thing. And a generous coating of egg wash makes them more reminiscent of a flaky French pastry than the hard-as-rocks cookie you remember from your Hebrew school days. Last but certainly not least, the dried fruit fillings of your nightmares have been replaced with flaked coconut, caramel, chocolate chips, and all sorts of other deliciousness.
If that’s not enough to get you excited about hamantaschen, invite some friends over and see if you can rediscover the traditional cookie’s magic together. Or, well, discover it for the first time. Either/or. Click here to find my full how-to for throwing your very own hamantaschen-baking party over at MarthaStewart.com (more on that in the video above!).
And as always…subscribe, subscribe, subscribe!
Happy Purim, everyone!
Makes 4 discs of dough
Recipe adapted from Dawn Perry of Bon Appetit
WHAT YOU’LL NEED:
- 1½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 4 cups all-purpose flour, plus more for surface
- 2 sticks unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- Jam(s) and toppings of your choosing
WHAT YOU’LL DO:
- Whisk baking powder, salt, and flour in a medium bowl. In a separate bowl, use an electric mixer to beat the butter and sugar for about 7 minutes or until the mixture becomes fluffy. Add 2 eggs, one at a time.
- Gradually, add your dry ingredients. Use your hands to bring the resulting mixture together until it resembles a dough. Divide it into as many discs as you’ll need for your party (you may need to double the recipe if you’ll be hosting more than 4 people) and pat each down until it’s about ¾ of an inch thick. Cover in plastic wrap and chill for at least 2 hours.
- About an hour before you’ll be using the dough, let it sit outside the refrigerator until it reaches room temperature. Preheat your oven to 350° and roll the dough out on a lightly-floured surface until it’s about ¼ of an inch thick. (Use as little flour as possible! The dough will already be pretty dry.) Cut out circles with a cookie cutter, about 3½ inches in circumference. Transfer to 2 parchment-lined baking sheets.
- Beat an egg in a small bowl to create your egg wash; then, brush the edge of the rounds with egg, place about a teaspoon of filling in the center of the circle, and fold and gently pinch the sides to make a triangle shape. Leave a small area of the surface of filling exposed. Tip: Keep a bowl of water nearby to wet your fingers every so often (this will help to avoid crumbling as you manipulate the dough).
- Brush the sides of the folded and completed cookies with egg wash, then bake the cookies for about 18-22 minutes, rotating your baking sheets halfway through. Once time’s up and/or the cookies are golden brown, let them cool — then serve! You can save the cookies (and the dough!) for a few days.