It’s almost the Jewish holiday of Purim (coming up on March 8th, 2012), so I decided to make the traditional Purim treat – humentaschen! Plus, they are one of Matt’s favorite foods, so I end up making them a few times a year even without the holiday. Hamantaschen symbolize the 3 cornered hat that Haman, the villain of Purim, wore, although I’m sure there are multiple explanations for why they are eaten during Purim. I have a feeling it’s mainly because they are delicious!
Raspberry, Peach, and Nutella Humentaschen
Adapted from an index card in my Mom’s recipe box
- 2 sticks salted butter
- 8 oz cream cheese
- 1 cup sugar
- 2 eggs
- 4 cups flour
- 2 teaspoons baking powder
- any filling you think would taste delicious! I used peach and raspberry preserves, and nutella
1. Making the hamantaschen dough
Let butter and cream cheese soften at room temperature. When they are softened, mix them together in a large bowl. Next, add the sugar, and then the eggs, one at a time. Then, mix in the four cups of flour, one at a time, and the baking powder. Mix until a dough ball forms. Wrap the dough in parchment paper, and place in the freezer for 30 minutes.
2. Cutting humentaschen circles
Cut your ball of dough into 2 or 3 pieces. Using two pieces of parchment paper, under and on top, roll out one of the balls of dough until it’s about 1/8th to 1/4 of an inch thick. Use a glass as a cookie cutter, and form circles from the dough. Roll up the leftover dough, re-roll it out, and create more circles. Repeat this process until you are out of dough. I ended up making about 60 circles (60 humentaschen), but it will vary depending on how thick your slab is, and the size of the cup.
3. Folding the hamantaschen
Line cookie sheet with parchment paper. Take a circle. Following the diagram above, use your finger to line the outer circle of the hamantaschen with water, which will help the edges stick together. Place one teaspoon of your filling (in my case, raspberry preserves, peach preserves, and nutella), in the middle of the circle. Fold two sides in and pinch them together. Then, fold up the remaining side. Make sure that your corners are pinched enough that they won’t open up while baking.
4. Baking the hamantaschen
Place hamantaschen on your cookie sheet with about an inch or so between each other. Bake at 350 degrees for 16-18 minutes, or until they look ready! Depending on how many baking sheets you have, this may take a few rounds. It took me 4 rounds of baking, with about 12 hamantaschen on each baking sheet.
All in all, this made 60 delicious hamantaschen, and it took about 3 or 4 hours to make, including the time the dough spent in the freezer (although might be quicker, since I was taking photos of each step!). For those of you counting your calories, each hamantaschen is roughly 110-115 calories.
Chag sameach purim! (Happy Purim!)
About Diana [knitandbake.com]By day, I have my dream job, photographing musicians and celebrities, shooting ad campaigns, editorial work, and more. I live in New York City with my high-school sweetheart and husband Matt <3 When I need to de-stress from the craziness of everyday life, I love knitting, baking, cooking, making photo books, organizing & making gifts for the people I love. This blog is a collection of my projects and recipes, both original and borrowed. xo, Diana