Hamantaschen – Texas style!

By Carra Kane
DSC_0617revMaking Hamantaschen is something I only started doing since becoming a parent. When Jadyn was in Reception, I knew the best way for the little ones to remember me and the Jewish stories I read to them, was through food! I pre-made the dough, rolled it out and made dozens of “pre-cut” circles, so each child only had to scoop their favourite flavoured jam into the centre, then I helped them pinch the corners. Instant success…

It seems I am always looking for a good dough to make and recently a friend in Houston (that briefly lived in Wimbledon) sent me the recipe that her synagogue sisterhood used for their Annual Purim Hamantaschen Fundraiser. Beth Israel is the oldest synagogue in Texas and where my father’s family has a long history. When I went to the synagogue’s website, I was reading about the history of the sisterhood and at the end of the article I discovered it was written just a few years ago by my Great Aunt Virginia, who is now 97 years old. I was amazed to read the synagogue membership is currently over 1700 households! I wonder how many Hamantaschen they managed to bake…

Here is the recipe:

  • 1lb (454g) salted butter (room temperature or softened)
  • 2 cups (450g) sugar
  • 4 eggs
  • 2 teaspoons (10ml) vanilla extract
  • 1/4 cup (60ml) milk
  • 2 teaspoons baking powder
  • 7 cups (875g) flour (sifted)

Combine butter and sugar. Add eggs, vanilla and milk. Combine baking powder with the presifted flour and stir into batter. Divide into 2 or 3 “balls” and wrap them in cling film or wax paper and put them in a bag. Keep the dough refrigerated overnight or make a few days ahead and freeze it.

When you are ready to bake, be sure to roll out your dough to about 1/8 inch thick (or even thinner).

Use a 3 inch cookie cutter (or larger) or even the rim of a cup, to cut your circles out of the dough.

Place no more than a teaspoon of filling into the centre of each circle. Be careful not to overfill, or you risk opening during baking!

Either pinch your corners or fold to make the 3 points.

If you would like professional looking Hamantaschen, brush with egg just before baking.

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Bake for 10-15 minutes (or until golden brown) on 180C. If you are making large quantities, I recommend lining your trays with baking paper! This saves time when removing each tray from the oven. You can just slide the entire sheet off and put the next set in once the tray cools. Allow Hamantaschen to cool before eating.

Come along on Wednesday morning, 13th February from 10 am and join us as we bake Hamantaschen to share with others in the community and by the end, we will all be professionals 🙂 Bring the little ones and grandma too, nothing beats homemade biscuits!

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2 thoughts on “Hamantaschen – Texas style!

  1. Pingback: Hamantaschen – WimShul style! « Wimshul Cooks

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