Hamantaschen

Filling of your choice!

Posting this for you all of you, especially those of you who reached out to request a recipe. I was traveling for the last mont so didn’t have time to create original content, but this is my master dough recipe. It’s very malleable and fun to work with, and delicious. I use real butter, but you can try plant-based. Make sure to leave time to chill the dough. U se my folding method, which is folding the sides over one another vs. the standard pinching; they really up hold well. On the eve of Shabbat and what may be a war with Iran (cue Purim symbolism), my thoughts are with all of you and with the people of Iran. Shabbat shalom. Love you.

Hamentashen

Makes 25 to 30

Just back from a trip and posting this for you all! This is my master dough recipe. It’s very malleable and fun to work with, and delicious. I use real butter, but you can try plant-based. Make sure to leave time to chill the dough. U se my folding method, which is folding the sides over one another vs. the standard pinching; they really up hold well. On the eve of Shabbat and what may be a war with Iran (cue Purim symbolism), my thoughts are with all of you and with the people of Iran. Shabbat shalom. Love you.

1 1/2 sticks (170 grams) unsalted butter, softened and cubed

2/3 cup (166 grams) sugar

1 egg

1 teaspoon (5 grams/ml) vanilla extract

2 cups (260 g) plus 2 tablespoons (16 grams) flour, sifted, plus more as needed

1/2 teaspoon (2 g) fine sea salt

1 cup filling of your choice (I used my Blood Orange “Jam” but use whatever!)

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar over high speed until fluffy, 3 minutes. Add egg and vanilla, beat until just combined, reduce the speed to low, add flour and salt, and beat until a sticky dough forms, 2 minutes.

Transfer to a floured work surface. Knead, adding up to 2 tablespoons flour if needed, until smooth but not dry (add water if needed), 2 minutes. Divide into two 5-inch discs, wrap each in plastic, and chill at least 2 hours or up to 48.

Preheat oven to 350°F. Arrange one of the discs on a lightly floured work surface and roll out (no need to let soften) to 1/4 (or just under) inch thickness dusting dough with flour flipping to prevent sticking.

Use a 3-inch cookie cutter to cut as many rounds as possible from the dough (collect scraps, roll and cut again.) Recipe makes around 23-25 total. Arrange a scant 2 teaspoons filling into each hamantaschen (resist the urge to overfill!) Repeat with remaining dough discs.

Pick up a hamantaschen and fold in the left side, fold in the right side, then pull up the bottom, folding each side under another to secure the filling. Press the edges to seal, transfer to parchment-lined baking sheets, and chill (preferably freeze) for 15 minutes. Bake until golden, 16 to 17 minutes.

Cool completely. Store in an airtight container for up to 5 days (or freeze for up to 3 months).