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Easy Hamentashen Recipe

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Easy Hamentashen Recipe


(Picture: Kirsten Nunez) 


Hamentashen are flavorful filled treats eaten for the Jewish occasion of Purim. They can be made with an assortment of fillings, including organic product jelly and poppy seeds. Other mainstream choices incorporate Nutella, dates, and prunes. Nowadays, you can even discover hamentashen with exquisite fillings, similar to goat cheddar and herbs! In any case, you can be certain that your loved ones will appreciate these delicious triangle-molded treats. 



Things You'll Need 

  • 2 cups generally useful flour, in addition to additional for cleaning 
  • 3/4 cup margarine or cubed unsalted spread, room temperature 
  • 1/2 cup sugar 
  • 1 teaspoon preparing powder 
  • 1/4 teaspoon salt 
  • 2 teaspoons vanilla concentrate 
  • 1 egg, room temperature 
  • 1/2 cups filling of your decision 
  • Water or squeezed orange, varying 



Tip: 

For this formula, we utilized Nutella. Be that as it may, you can utilize any filling(s) you like or have close by. 

Elements for hamentashen formula 

(Picture: Kirsten Nunez) 

Stage 1 

In an enormous bowl, join the spread or margarine and sugar. 

Join margarine and sugar 

(Picture: Kirsten Nunez) 

Beat with an electric hand blender until fleecy and joined. 

Beat margarine and sugar 

(Picture: Kirsten Nunez) 

Stage 2 

Include the egg and vanilla concentrate. Beat to join. 

Include eggs and vanilla 

(Picture: Kirsten Nunez) 

Stage 3 

Include the flour, each third in turn, beating continuously. 

Gradually include flour 

(Picture: Kirsten Nunez) 

Stage 4 

Inevitably, you'll have to consolidate the blend by hand. Massage the mixture until it is smooth and tasteless, yet not clingy. In the event that it's excessively wet, include a sprinkle of flour. On the off chance that it's excessively dry, gradually include water or squeezed orange, each tablespoon in turn. 

Spread the mixture and chill for 2 to 3 hours. 

Chill the mixture 

(Picture: Kirsten Nunez) 

Stage 5 

Preheat the broiler to 350° Fahrenheit. Residue your work surface with flour. Fold the batter into a meager sheet, around 1/4-inch thick. 

Roll the mixture 

(Picture: Kirsten Nunez) 

Stage 6 

Utilize an artisan container cover to remove circles. You can likewise utilize the edge of a glass or a 3-inch circle cutout. Re-roll the piece mixture varying. 

Cut out circles 

(Picture: Kirsten Nunez) 

Stage 7 

Spoon 1 teaspoon of filling onto the focal point of each circle. 

Add filling to focus 

(Picture: Kirsten Nunez) 

Stage 8 

Overlap one side of the hover toward the inside. 

Overlap one side 

(Picture: Kirsten Nunez) 

Stage 9 

Overlap the contrary side toward the inside, making a sharp end along the top. 

Overlap inverse side 

(Picture: Kirsten Nunez) 

Stage 10 

Overlap up the base edge, tucking the base left under the main crease you made. This will ensure each of the three edges are tucked under a fold. 

Squeeze the edges to seal. 

Crease base edge 

(Picture: Kirsten Nunez) 

Stage 11 

Move onto a lubed preparing sheet. Rehash with the rest of the mixture and filling. 

Spot on a lubed preparing sheet 

(Picture: Kirsten Nunez) 

Stage 12 

Prepare for 12 to 15 minutes or until the edges are brilliant earthy colored. 

Heat until brilliant earthy colored 

(Picture: Kirsten Nunez) 

Your natively constructed hamentashen treats are prepared to eat. Appreciate! 

Simple hamentashen formula 

(Picture: Kirsten Nunez)

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