The other day I went to a Purim Party to make hamantashen.
From the About.com article What are Hamantashen?
Hamentaschen are triangular-shaped pastries that are traditionally eaten during the Jewish holiday of Purim.
“Hamantaschen” is a Yiddish word meaning “Haman’s pockets.” Haman is the villain in the Purim story, which appears in the Biblical Book of Esther. In the story, Haman is the Grand Vizier of Persia and a rabid anti-Semite. When Mordechai, a Jewish member of the king’s court and relative of Queen Esther, refuses to bow down to Haman, the Grand Vizier plots to have all the Jews in the kingdom massacred. However, Queen Esther and Mordechai discover Haman’s plot and are able to foil it. In the end, Haman is executed on the gallows he planned to use on Mordechai.
Jews eat hamantaschen on Purim as part of the celebration of the holiday, which commemorates how Jews escaped Haman’s dastardly plans. One explanation for the triangular shape of these pastries is that Haman wore a three-cornered hat. Another explanation is that the three corners represent Queen Esther’s strength and the founders of Judaism: Abraham, Isaac and Jacob. Popular fillings for hamantaschen are fruit marmalade, cheese or poppy seeds. The poppy seeds are sometimes said to represent all the bribe money Haman collected.
Hamantaschen are also called “oznay Haman,” which means “Haman’s ears” in Hebrew. This name comes from the old practice of cutting off criminals’ ears before they were executed by hanging.
What You Need:
- 2 ½ cups flour
- ½ cup sugar
- 2 yolks
- ¼ cup orange juice, milk, or brandy
- 1 tsp vanilla extract
- 1 tbs lemon zest
- a little salt
- 2 sticks of margarine softened
- filling: jam, chocolate, or poppy seed filling
- greased cookie baking tray
Gluten-Free, Wheat-Free Variation:
- substitute 2 cups of buckwheat flour and 1/2 cup of milled flax seed for the white and wheat flour (make sure the buckwheat flour you use is wheat-free/gluten-free! Sometimes buckwheat flour is mixed with white or wheat flour. The Hodgson Mill buckwheat and flax linked above are gluten-free and have reliable kosher certification.)
- reduce the baking powder to 1 tsp.
**For more Gluten-Free recipes check out the blog Tayler Made by Tayler Lofquist.
How to Make Them:
- Mix dry ingredients.
- Mix wet ingredients.
- Mix dry and wet ingredients together to make a ball of dough.
- Roll the dough to 1/8 inch thick on floured board.
- Cut the dough into 3-inch circles (find a cup or a glass that is that size).
- Put 1 teaspoon filling on each circle.
- Bring edges together to form a triangle.
- Make a small opening in center of each.
- Pinch edges together to seal.
- Bake on tray in oven at 370 degrees for 20 minutes.
The Preppy Post Grad