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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
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