Rhubarb and rose custard hamantashen

Breaking with tradition, these open triangles are baked first and the topping added later. The rosewater is optional (but delicious).


Photo: Inbal Bar-Oz

If you want to add a Middle Eastern twist replace 50ml of the milk with rose water. Although do check how concentrated your rosewater is as you may only need a few drops, in which case, use the full amount of milk.


500g rhubarb

For the hamantaschen dough:
250g butter,softened
100g sugar
3 egg yolks (medium eggs)
1½ tsp vanilla extract
500 - 550g plain flour

For the crème patissiere:
3 egg yolks
1 vanilla pod
75g sugar
20g flour
250ml milk

To decorate:
100g shelled unsalted pistachios roughly chopped


  • For the rhubarb: Wash the rhubarb and cut it into 2.5cm-3cm pieces. Cook the pieces in a frying pan over medium heat for 6-8 minutes maximum. You just want to soften them not turn them into compote.
  • Leave to cool then lay the pieces of rhubarb around the oven proof pan
  • For the hamentashen shells: Heat oven to 180°C fan.
  • In a medium bowl, cream the butter with an electric mixer or wooden spoon. Add the sugar and beat until smooth.
  • Add the yolks and vanilla then beat at medium speed until light and fluffy.
  • Add 450g of the flour and blend at low speed until thoroughly combined..
  • Sprinkle flour onto your work surface and using a floured rolling pin, roll dough to ½-cm thickness.
  • Cut circles of 8 - 10cm diameter and place them 2cm apart on an oven tray lined with baking parchment.
  • Re-roll and cut the rest of the dough.
  • Form each circle into a hamantashen shape by folding one side of the circle onto the centre of the circle to make a triangle shape, making sure to leave a flat gap in the middle so you can add the custard and rhubarb topping when baked.
  • Press firmly on the sides of the triangles to make them hold their shapes as they cook.
  • If needed, moisten your fingers with a little water to smear on the edges to help the dough stick.
  • Bake for 12-15 minutes or until the edges begin to brown.
  • Place the milk in a medium-sized pan with the vanilla pod halved down the length of the middle and warm until it starts to bubble around the edges.
  • Place the egg yolks in a bowl then add the sugar and 20g flour. Stir well. Gradually add the warm milk stirring the whole time.
  • Clean out the pan and pour the custard back into it then heat gently, stirring constantly until it starts to thicken. The texture needs to be thick but still spoonable. Add a little more milk if it thickens too much.
  • To assemble:  pipe or spoon about a teaspoon of custard onto each hamantashen and add a little rhubarb on top then decorate with chopped pistachios.

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