Wednesday, March 7, 2012

Spelt Brown Sugar Hamantashen with Red Currant Agave Filling


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:

Ingredients:
  • 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

Directions:
  • 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)


Ingredients:
  • 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

Directions:
  • 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.

5 comments:

  1. Oh I just started baking with spelt. These are fabulous.

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  2. I've seen these made by another blogger too. Tale of Overtime Cook, so I've been thinking that I'd like to try these. I love your filling, very original and your Hamantashen dough looks wonderful.

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  3. In college we always used to have a latke v. hamentaschen debate around Purim...i could never choose definitively but I would willingly taste test to the end of time! These sound so delicious!

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  4. Sounds delicious! I've never made anything with spelt before, but it's on my to-try list.

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  5. Holy Moly - I usually make pretty boring hamantashen during Purim. Usually with preserves and, if I'm feeling frisky, halva or chocolate. Currents and agave? Aw yeah. You've really spiced up Purim, my friend.

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Thank you for your comments and feedback. I love hearing from you!