I took the day off for Becca's dance medal exams, and I was able to prepare a double batch of dough in between trips to the studio today. As soon as I finish this pictorial step-by-step on how to make my great-grandmother's hamentashen recipe, I am sitting down to watch Storage Wars with Becca and Carlo, and indulging in some hamentashen and tea...yumm!
I have to say, that out of all the wonderful culinary delights my mother whipped up over the years, her hamentashen is my all time favourite recipe to prepare. Without fail, every time I prepare these pillowy cakes of goodness, I am transported back to Mom's kitchen. As I work the dough, cut the circles and pinch them into triangles I feel like Joychee is with me every step of the way. From my family to yours: Hamentashen 101!
|Soak 2C dried apricots in cold water overnight|
Next day: drain, using immersion blender, blend with
1C honey, 1 tbsp orange rind & juice from orange
|Beat 4 eggs in mixing bowl|
|Add 3/4 C sugar|
|Add 1 tsp vanilla|
|Add 3/4 C oil|
|Blend in mixture of 3C flour, 2 tsp baking powder, 1 tsp salt|
|Roll dough into ball (add enough flour to mixture so |
dough can be handled), chill in fridge for minimum 1 hour
|Roll dough to thin layer|
(it puffs up when baked)
stamp out circles with wide mouth cup
|Drop 1/2 tbsp topping on each dough circle|
Shaping your hamentashen, the video
|The finished product - B'Tayavon & Buon Appetito!|
Until next time, I wish you a wonderful day filled with family, fun, friends and fantastic food! B'Tayavon & Buon Appetito!