The Hamantaschen is a delicious triangular pastry associated with the Jewish festival of Purim when the Book of Esther, the Megillah, is read to celebrate the triumph of good (Esther) over evil (Haman, who planned to destroy the Jewish people).
Thanks to Sydney’s Emanuel congregation for this recipe, from their recipe book, Emanuel Eats.
250 g butter
2 cups castor sugar
2 tsp vanilla
Juice of 1 lemon
1 tsp baking powder
½ tsp salt
4 cups plain flour
For poppy seed filling
200 g poppy seeds
250 ml milk
11 g sugar
100 g sultanas
50 g butter
1. Preheat oven to 170 degrees C
2. Cream butter and sugar
3. Beat in eggs, vanilla and lemon juice
4. Combine flour, baking powder and salt. Mix into butter mixture. Add more flour if too sticky.
5. Roll out, using a part of the dough at a time. Cut into 4cm circles with cookie cutter. Put a little filling in and pinch edges together to form a triangle, leaving centre open slightly to expose filling.
6. Bake about 18 minutes until lightly browned.
To make poppy seed filling
1. Cover poppy seeds with lots of cold water. Bring to boil. Let stand for an hour.
2. Drain, add milk, sugar and butter and cook until thick. About 10 minutes before cooking has finished, add sultanas.
Serve to friends with love.
Hamantashen will keep for up to 1 week in an air tight container stored at room temperature
If you are interested in learning more about the Jewish festival of Purim watch this YouTube video by Blossom aka Mayim Bialik aka Amy Farrah Fowler in the Big Bang Theory.
She also shares her own personal favourite Vegan Hamantaschen recipe here.