The Recipe comes from the wonderful Frances R. AvRutick's book, Kosher Cookery, Classic and Contemporary.. I rely on this cookbook quite a bit, and the recipes are reliable. That said-this is a tricky dough to handle. It is very soft, and strangely oily. I understand the reasoning behind using oil rather than butter (if you keep Kosher a butter based pastry couldn't be served after a meat meal) but I must warn you, it is not easy to work with.
I used some of the leftover poppy seed filling I made earlier in the week, and a jar of Danny's (prize winning) Apricot butter from the fair entries. You could use anything you like, and prune is a common filling for hamantaschen. When I was a child, our local bakery only had prune, almond paste, poppy seed, or apricot. I really only liked the poppy seed. Sometimes you couldn't tell by the outside what filling it had, and I'd bite into prune and make a horrible face( as children do). To his credit, my dad always took my bitten into prune hamantaschen and let me search for something with telltale signs of poppy seeds. So he wasn't entirely horrible, at least not when it came to food.
Wear an apron and old clothes to make these because you'll be covered in oil.
You Will Need:
4 large eggs
3/4 cup cooking oil (not a typo)
3/4 cup granulated sugar
Juice and grated rind of a lemon
4 1/2 cups AP/plain flour
3 teaspoons baking powder
1/2 teaspoon salt
1 large egg beaten with 1 teaspoon water for the wash
Combine eggs, oil, sugar, juice, and rind. Beat until smooth. Sift together flour, baking powder, and salt. Combine with egg mixture and mix until a dough is formed. Turn out on a floured board and knead a few minutes until smooth. Wrap in cling film and chill several hours.
Preheat oven to 350 degrees F. Line two baking sheets with parchment. On a floured board, roll out dough to 1/8 inch thickness. With a 3 inch cookie cutter (or whatever you have round-a drinking glass will work) cut out rounds of dough. Fill with a tablespoon of filling in centre, and fold up sides and bottom to form a triangle. I like to chill the hamantaschen on the baking sheet for fifteen minutes before brushing them with the wash and baking. This helps them keep their shape. It isn't in the recipe, but experience has taught me to always do this with filled biscuits/pastry.
Brush lightly with glaze and bake 20-30 minutes or until nicely browned. My oven took just 20 minutes.
Hamantaschen sore well on a plate covered with grease proof paper and a light covering of cling film. You don't want them airtight in a tin, or too open in a crockery jar. They do however freeze well if you find you made too many.