Hamantaschen 2017


 Ready to bake your
hamantaschen; poppy and prune lekvar? Nope! Those are soooo yesterday! Nowadays
hamantaschen have taken on a life of their own and show up in food publications
in all sorts of flavors from cookies & cream to bagel & lox. You can
actually plan a Purim menu with hamantaschen for every course. Imagine if your
meal went like this:

Hamantasch-shaped Challah

Appetizer—Taco Hamantaschen with Guacamole

Soup—Roasted Vegetable Soup with Hamantaschen
Croutons

Entrée—Open-Face Beef Wellington Hamantaschen with
sautéed mushroom hamantaschen in puff pastry, Hamantasch Potato Knishes and
Mini Broccoli Quiche Hamantaschen

Dessert—Cookies an Cream Chocolate Hamantaschen
with Marshmallow Filling or Cherry Pie Hamantaschen in a Cookie Dough Crust

A bit much wouldn’t you say?

So, while you don’t have to go overboard, you can
incorporate some Hamantasch variety into your meal. Just don’t go overboard!

This makes the perfect finger-food for guests who drop
by to bring you mishloach manos.

Dough:
1 tablespoon kosher salt
2 cups flour
1 teaspoon baking powder
1/2 cup water
1/3 cup canola oil

Filling:

1/2 pound ground chicken or veal
1 1/2 tablespoons pomegranate molasses

1 cup parsley, checked and roughly chopped or one
tablespoon dry
2 tablespoons pine nuts
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon cumin
1/4 small red onion, minced fine
1 egg, beaten with a splash of water to form an egg wash

Make the dough:
Mix all of the ingredients together in a large bowl, kneading until it
forms a smooth, soft dough. Cover and let relax for at least half an hour.

Make the filling:
Mix all of the ingredients together in a small bowl, until the seasonings
have been worked into the ground meat.

Preheat your oven to 375 degrees F, and lightly dust your
countertop with flour. Line two rimmed sheet pans with parchment paper or
silicone mats

Roll out the dough until it’s very thin, less than ¼ inch.
Cut out 3-inch circles, and place a tablespoon of filling in each circle.
Gather the scraps of dough; knead back together, and cover and let sit.

Brush the edges of the filled circles with the egg wash, and
then fold the edges over to create a hamantaschen shape, leaving just a bit of
filling peeping through the center. Press the corners to seal. Repeat with the
remaining dough and filling.

Transfer the shaped hamantaschen to the lined pan. Brush
the dough with the remaining egg wash, and bake until the filling is cooked and
the dough is lightly browned, about 15-20 minutes. Serve warm.

Olives and tomato sauce make this hamantasch tangy and
tart

Dough:

1 tablespoon kosher salt
2 cups flour

1 teaspoon dried basil

1 teaspoon dried oregano
1 teaspoon baking powder
1/2 cup water
1/3 cup good quality olive oil

Filling:

8 ounces ground beef
1/2 small yellow onion, diced
1 garlic clove, crushed
1/4 cup diced pimiento-stuffed green olives
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 cup tomato sauce
1 tablespoon honey
kosher salt and freshly ground black pepper

Make the dough:
Mix all of the ingredients together in a large bowl, kneading until it
forms a smooth, soft dough. Cover and let relax for at least half an hour.

Make the filling:

Combine the ground beef, onion, garlic, olives, oregano,
paprika, tomato sauce, and honey in a medium bowl. Sprinkle generously with
salt and pepper, then mix the filling with your hands until well combined
before filling hamantaschen.

Preheat your oven to 375 degrees F, and lightly dust your
countertop with flour. Line two rimmed sheet pans with parchment paper or
silicone mats.

Fill as directed above. Bake 20 minutes or until filling
is cooked.

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