Flaky Fruit and Chocolate Hamentashen
Experience the delightful crunch and aromatic flavors of these Flaky Fruit and Chocolate Hamentashen, a timeless pastry traditionally enjoyed during the Jewish holiday of Purim. The rich, buttery dough gives way to various delicious fillings, ranging from fruity jams like apricot and raspberry to decadent chocolate chips. These pastries are not just reserved for festive occasions; they make a perfect treat any time of the year. Customize your filling to suit your taste and enjoy the warm embrace of nostalgia with every bite. Ideal for sharing with family and friends, these bite-sized delights will transport you back to your childhood while satisfying your sweet tooth in the most delicious way!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
flour
2.25 (cups)
salt
1 (teaspoon)
sugar
8 (teaspoons)
butter
16 (tablespoons, room temperature)
ice water
6 (tablespoons)
egg yolk
1 (large)
jam or chocolate filling
18 (ounces (e.g., apricot, seedless raspberry, chocolate chips))
Instructions
1
Preheat your oven to 325°F (163°C).
2
In a mixing bowl, combine the flour, salt, and sugar, and pulse twice in a food processor or mix on low speed for about 20 seconds in a stand mixer.
3
Cut the room temperature butter into the dry mixture using a pastry cutter or a fork, mixing until the largest lumps are about the size of a pea.
4
Incorporate the egg yolk into the mixture, stirring until well combined.
5
Slowly add the ice water, one tablespoon at a time, mixing with a wooden spoon or rubber spatula until the dough starts to clump together.
6
Form the dough into a ball, handling it as little as possible to maintain its flakiness.
7
Wrap the dough ball in plastic wrap and flatten it into a disc about 2 inches thick.
8
Chill the disc in the freezer for 10 minutes to firm up the dough.
9
Once chilled, cut the dough in half to make it easier to roll out.
10
Place one half of the dough between two pieces of wax paper and roll it out to about 1/4 inch thick, dusting with flour to prevent sticking as necessary.
11
Using a circle cookie cutter, cut out circles from the rolled dough.
12
Repeat the rolling and cutting process with the other half of the dough.
13
Spoon approximately 1 tablespoon of your chosen filling (jam or chocolate) into the center of each dough circle.
14
Fold the dough over to form a triangle, pressing the edges together to seal securely.
15
Place the formed Hamentashen on a baking sheet lined with parchment paper.
16
Chill the assembled pastries in the freezer for 5 minutes or the refrigerator for 10 minutes to maintain shape.
17
Bake them in the preheated oven for 45 minutes or until they are golden brown.
18
Allow them to cool slightly on a wire rack before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Flaky Fruit and Chocolate Hamentashen?
They are a traditional Jewish pastry enjoyed during Purim, featuring a buttery, flaky dough with fruit or chocolate fillings.
When are Hamentashen traditionally eaten?
Hamentashen are traditionally enjoyed during the Jewish holiday of Purim.
What is the required oven temperature for this recipe?
The oven should be preheated to 325 F (163 C).
What are the primary dry ingredients for the dough?
The dry ingredients include flour, salt, and sugar.
How should I mix the dry ingredients?
You can pulse them twice in a food processor or mix on low speed for 20 seconds in a stand mixer.
What state should the butter be in when starting?
The butter should be at room temperature before being cut into the dry mixture.
How small should the butter lumps be in the dough?
The largest lumps of butter should be about the size of a pea.
How is the egg yolk incorporated into the recipe?
The egg yolk should be stirred into the mixture until it is well combined.
How should the ice water be added to the dough?
Slowly add the ice water one tablespoon at a time while mixing with a wooden spoon or rubber spatula.
How much should I handle the dough?
Handle the dough as little as possible to maintain its flakiness.
How should the dough be shaped before chilling?
Form it into a ball, wrap it in plastic wrap, and flatten it into a disc about 2 inches thick.
How long should the dough chill in the freezer?
The dough disc should chill in the freezer for 10 minutes to firm up.
Why is the dough cut in half before rolling?
Cutting the dough in half makes it easier to roll out.
What should I use to roll out the dough?
Place the dough between two pieces of wax paper and use a rolling pin, dusting with flour as needed.
How thick should the rolled dough be?
The dough should be rolled out to a thickness of about 1/4 inch.
What tool is used to create the pastry shapes?
A circle cookie cutter is used to cut out circles from the rolled dough.
How much filling goes into each Hamentashen?
Spoon approximately 1 tablespoon of filling into the center of each dough circle.
What types of fruit fillings are recommended?
Apricot and seedless raspberry jam are excellent fruit choices.
Can I use chocolate in this recipe?
Yes, chocolate chips are a recommended decadent filling option.
How do I form the triangle shape?
Fold the dough over the filling to form a triangle and press the edges together to seal.
What should the baking sheet be lined with?
The baking sheet should be lined with parchment paper.
Do the assembled pastries need to be chilled before baking?
Yes, chill them in the freezer for 5 minutes or the refrigerator for 10 minutes to maintain their shape.
How long do the Hamentashen need to bake?
Bake them for 45 minutes.
What is the indicator that the Hamentashen are finished baking?
They are done when they have turned a golden brown color.
How should the pastries be cooled?
Allow them to cool slightly on a wire rack before serving.
How many ingredients are in this recipe?
There are 7 ingredients: flour, salt, sugar, butter, ice water, egg yolk, and filling.
Can these be made for occasions other than Purim?
Absolutely, they make a perfect treat any time of the year.
What makes these Hamentashen particularly flaky?
The flakiness comes from cutting in room temperature butter and minimal handling of the dough.
How much filling is required in total?
The recipe calls for approximately 18 ounces of jam or chocolate filling.
Is the egg yolk used as a wash or in the dough?
In this recipe, the egg yolk is incorporated directly into the dough mixture.