Created by Rachelle D. Ferneau, Pastry Chef/Owner, Eden Cake
This fabulous dough produces tender, cookie-like hamantaschen. The dough is versatile and can be used with any filling flavor you choose. Two pie-inspired filling to try are Apple Pie and Pecan Pie.
2 and 3/4 cups flour
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted margarine, cold
1 teaspoon pure vanilla extract
1-1/2 to 2 tablespoons soy milk
1 egg beaten with 1 tablespoon water, for brushing
Cinnamon sugar, for sprinkling (Apple Pie Hamantaschen)
6-ounces bittersweet or semisweet chocolate, melted, for drizzling (Pecan Pie Hamantaschen)
Apple Pie or Pecan Pie filling (recipes below)
Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside.
In the bowl of a food processor, place the flour, sugar, salt and baking powder and pulse to combine. Stop the food processor, add the cold margarine in chunks, and process the mixture until it resembles coarse cornmeal. Stop the processor again and add the eggs, vanilla and 1 ½ tablespoons of the soy milk, then process the mixture until it comes together and forms one large ball of dough, adding ½ teaspoon more soy milk at a time if more moisture is needed. Remove dough and knead briefly to bring it together. Divide the dough in half, wrap each half in plastic wrap and refrigerate for 10 minutes.
Working with one half of dough at a time, roll out the dough between 2 large pieces of parchment paper, wax paper or plastic wrap to a thickness of about ¼ inch. Using a lightly floured 3-inch round cutter, cut as many circles as possible from the dough, place a scant teaspoon of filling in the center of each circle (do not overfill), then bring the edges of the circle together towards the center to form a triangle, pinching the corners of the triangle together. If the dough becomes too soft to work with easily during this process, place it in the freezer for a few minutes to firm up and then continue. Transfer assembled hamantaschen to the prepared baking sheets, placing about 2 inches apart, and brush exposed dough with egg mixture. Repeat with remaining dough. For Apple Pie Hamantaschen, sprinkle liberally with cinnamon sugar over dough and filling before baking.
Bake 18 to 20 minutes or until light golden brown. Allow to cool on sheets for about 5 minutes, then transfer to a rack and cool completely. For Pecan Pie Hamantaschen, drizzle with melted chocolate before serving.
Apple Pie Filling
4 large granny smith apples, peeled, cored and cut into chunks
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon light corn syrup
¼ teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon vegetable oil
In a non-reactive saucepan, toss the apple chunks with the sugar and lemon juice. Cover the saucepan and cook the apples over medium heat until softened, stirring occasionally, about 10 minutes. Remove the pan from heat and stir in the remaining ingredients. The mixture should resemble a thick and chunky applesauce. Taste the filling and add another tablespoon of sugar if needed. Allow the filling to cool completely before using. Refrigerate if not using immediately.
Pecan Pie Filling
2 cups chopped pecans
1/4 cup light brown sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1 tablespoon vegetable oil
1 egg yolk
Combine all ingredients thoroughly in a large bowl. Refrigerate if not using immediately.
Yield: Makes about 3 dozen hamantaschen.
Recipes: Desserts, Purim, Hamantaschen, Parve, Kosher