Jump to Main ContentJump to Primary Navigation

Recipe: Hamantaschen

A filling treat with three kinds of hamantaschen

Prep:

Cook:

Serves:

    Choose one or all of the three different fillings I have invented for these quick and easy hamantaschen. Each recipe is enough for 25-30.

    Basic hamantaschen

    Ingredients
    ● 450g ready-rolled puff pastry
    ● 1 egg yolk mixed with a dash of water
    ● 1 quantity of filling

    Method
    ● Preheat your oven to 180˚C and line two large baking sheets with baking parchment.
    ● Cut the dough into an even number of 6cm triangles. Place half of them on the baking sheets and prick with a fork. Bake for around eight minutes until slightly crisp.
    ● Remove from the oven and spoon a teaspoonful of filling on each. Don't overfill.
    ● Cover with an uncooked triangle. Brush the top with a bit of egg yolk to make them shiny if you like.
    ● Bake for 20 minutes until puffed and golden.
    ● With a sharp knife, carefully dig a small hole in the top of each hamantaschen and spoon in a little more filling.

    Salted caramle and chocolate

    Ingredients
    ● 300g caster sugar
    ● 25ml single cream
    ● ½ tsp sea salt
    ● 20g salted butter
    ● 200g milk chocolate

    Method
    ● Put the sugar in a large pan and add a splash of water and the butter.
    ● Put on a low heat. When the butter has melted, turn the heat to medium and cook, stirring constantly, until it is a golden caramel colour.
    ● Carefully add the cream, then, still stirring, cook until the consistency of honey. Add a half teaspoon of salt and stir again. Cool then refrigerate to harden a little before using.
    ● Melt the chocolate gently in a double boiler. Spoon caramel and drizzle the chocolate between the layers and on top of each hamantaschen.

    Spicy plum compote

    Ingredients
    ● 225g mixed dried fruits
    ● 200g red plums
    ● 1 vanilla pod

    Method
    ● Put all the fruit in a pan with the vanilla pod cut in the middle and cover with water.
    ● Boil and then simmer for 30-50 minutes until all the fruit is soft. This keeps in the fridge for up to a week.

    Creme patissiere

    Ingedients
    ● 250ml milk
    ● 3 egg yolks
    ● 75g caster sugar
    ● 25g plain flour
    ● ½ vanilla pod

    Method
    ● Slit the vanilla pod and put in a pan with the milk. Bring to the boil and immediately turn off the heat.
    ● Whisk the sugar and yolks in a large bowl until they turn white. Add the flour and mix. Have ready a clean bowl with a sieve over it.
    ● Pour the boiled milk over the egss and sugar and stir. Pour everything back in the pan and cook over a medium heat and whisking all the time. Make sure that the custard doesn't catch on the base or edges of the pan.
    ● When the custard is thick and as soon as it boils, pour it into the clean bowl.
    ● Put cling wrap directly on the surface to stop it getting a skin as it cools.

    Method
Recipes

Seared sesame asparagus

Silvia Nacamulli

Thursday, May 11, 2017

Seared sesame asparagus
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Recipes

Cauliflower and asparagus quiche

Lisa Roukin

Friday, April 14, 2017

Cauliflower and asparagus quiche
Recipes

Tenderstem broccoli sauteed with ginger, lime a...

Silvia Nacamulli

Thursday, May 11, 2017

Tenderstem broccoli sauteed with ginger, lime a...
Recipes

Pollo alla cacciatora (spicy chicken with rosem...

Silvia Nacamulli

Friday, April 14, 2017

Pollo alla cacciatora (spicy chicken with rosem...
Recipes

Recipe: Grain-free chocolate cake with chocolat...

Lisa Roukin

Thursday, December 1, 2016

Recipe: Grain-free chocolate cake with chocolat...
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Recipes

My mother Fortunee’s shakshuka

Fabienne Viner Luzzato

Friday, April 14, 2017

My mother Fortunee’s shakshuka
Recipes

Recipe: Piquant chicken with pickled plum slaw

Denise Phillips

Thursday, December 1, 2016

Recipe: Piquant chicken with pickled plum slaw