It's the Jewish holiday of Purim so it's time to make hat cookies....or something like that.
The Shiksa in the Kitchen wonderful tips on making hamantaschen. I adapted two of her recipes below in flavor only. Her blog is wonderful and I highly recommend a visit over there.
Evil Haman's three cornered hat - bad never tasted so good. The spelt demerara sugar added deep caramel flavor and the tart sweetness of the red curreant agave filling was the perfect complement.
Now everyone make some noise.
Spelt Brown Sugar Hamantaschen
with Red Currant Filling
For the spelt brown sugar dough:
- 2 cups Spelt flour
- 1/4 cup AP flour
- 1/4 teaspoon salt
- 3/4 cup Butter cut into pieces
- 2/3 cup Demerara sugar
- 1 teaspoon vanilla
- 1 egg
- Sift together the flours and salt and set aside.
- Cream together butter and sugar.
- Mix in vanilla and egg.
- Turn mixer on a low speed and add dry ingredients until the dough is crumbly.
- Remove dough from mixer and knead by hand just until a smooth dough forms.
- Form into a disk, wrap in plastic cling film and refrigerate at least 3 hours.
For the Red Currant Agave filling:(Adapted from Apricot Hamantaschen Filling from The Shiksa in the Kitchen)
- 2 cups red currants
- 1 cup water
- 1/4 cup orange juice
- 1/2 cup agave syrup
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- Place all ingredients in a saucepan and bring to a boil.
- Reduce heat, cover and simmer for 30 minutes.
- When mixture has cooled, puree in food processor.
- This mixture will be very sticky, almost a hard consistency but it works perfect in the hamantaschen.
Making the Hamantaschen:
For a great comprehensive tutorial on forming the hamantaschen see How to Make Perfect Hamantaschen from The Shiksa in the Kitchen.
- Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper.
- Remove dough from fridge and roll out thin (about 1/8 inch thick).
- Cut with a 3" round cookie cutter.
- Place a teaspoon of filling in the middle and fold the left and right corners over the filling tucking one corner under the other.
- Fold the bottom piece up and tuck the corners under the others on top.
- Bake for 10-12 minutes or until the edges start to brown.
- Remove from oven and transfer to a wire rack to cool completely.
- The is recipe makes about 3 dozen hamantaschen.