Hamantaschen (Tricorn Purim Pastries) is a traditional Israeli recipe for a classic pastry with a sweet filling that's traditionally served for purim. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Tricorn Purim Pastries (Hamantaschen).
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Purim is a spring holiday on the Jewish calendar commemorating Queen Esther’s rescue of Persian Jews from mass slaughter at the hands of the evil Haman. Ashkenazi Jews traditionally celebrated the two-day holiday with mohntaschen, 'poppyseed pockets', a simple pastry sweet. Over time this three-cornered confection took on the name of the nemesis in the Torah story. The three sides are said to represent the patriarchs Abraham, Isaac and Jacob.
Ingredients:
2 eggs, beaten
150g Sugar
pinch of Salt
175g Butter, margarine or shortening, cut into pieces
300g plain flour
1 tsp Baking powder
500ml Filling (see variations)
Poppy seed filling.
250g poppy seeds
250ml water
125ml honey
50g sugar
pinch of salt
60g finely-chopped walnuts (optional)
In a large bowl, sift together the flour and baking powder then set aside.
Combine the eggs, sugar and salt in a bowl. Beat with a whisk until the sugar has dissolved and the mixture becomes light in colour. Add in the butter, margarine or shortening and continue beating until incorporated. Now, whilst beating slowly gradually add the flour, continuing to beat just until the whole mass comes together.
Turn the dough out onto a lightly-floured work surface and knead once or twice. Flatten into a disc, wrap in clingfilm and chill for at least 2 hours.
In the meantime, prepare your choice of filling: Poppy seeds are perhaps the most traditional filling. Combine the poppy seeds, water, honey, sugar and a pinch of salt in a saucepan. Bring to a boil and reduce the heat to medium, stirring often to prevent burning, until thickened. Stir in 1/2 cup of finely chopped walnuts if you like.
Prune filling, known as povidle is also very common. Combine the pitted prunes with 125ml water in a saucepan. Bring the mixture to a slow simmer and cook until the prunes are very soft (about 8–10 minutes). Stir in the sugar, return to a simmer and cook for another 3–4 minutes. Take off the heat and set aside to cool. Once cold purée in a blender or food processor. Adjust the sweetness to taste. You can also stir in 60g of finely chopped walnuts if you like. Add some breadcrumbs if the prune purée is too thin.
For date filling: Combine the pitted dates with 125ml water in a saucepan. Bring the mixture to a slow simmer and cook until the prunes are very soft (about 8–10 minutes). Stir in the sugar, return to a simmer and cook for another 3–4 minutes. Take off the heat and set aside to cool. Once cold purée in a blender or food processor. Adjust the sweetness to taste. You can also stir in 60g of finely chopped walnuts if you like. Add some breadcrumbs if the date purée is too thin.
For apricot filling, heat the apricot preserves gently to make it more easily spooned then stir in some finely-chopped walnuts, if desired, to add texture.
In the meantime, pre-heat your oven to 180C. Transfer the chilled pastry to a lightly-floured work surface and roll out to about 6mm. Cut into 8cm rounds. Place a scant tablespoon of your chosen filling in the middle of each round. Bring up three sides of the dough to form a triangle, gently pinching the corners together to seal.
Arrange the shaped and fillet pastries on a baking tray. Set in the centre of your pre-heated oven and bake for 12–15 minutes, or until lightly browned.
Remove from the oven, transfer to a wire rack and allow to cool completely before storing in an air-tight container.
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