As promised, I spent the afternoon whipping up some lemon and apricot hamentashen for Purim. The addition of some home-made lemon curd and a new folding technique that I discovered completely revolutionized my hamentashen-making experience. Growing up we always pinched the edges of our hamentashen shut but they would usually flop open allowing all of the filling to leak out. The folding technique (as pictured above) holds the filling in tight and looks much more attractive. My mom especially appreciated the gluten-free batch I made for her, by simply substituting a gluten-free flour, which turned out surprisingly well. Chag Purim Sameach (Happy Purim)!
A Guide to Purim Hamentashen
½ cup Canola oil
¾ cup Sugar
1 ½ tsp Baking powder
¼ tsp Salt
1 tsp Vanilla
2 ¾ cups All purpose flour (or all purpose gluten-free four)
Beat eggs in a large mixing bowl.
Beat in oil, sugar, baking powder, salt and vanilla.
Add flour gradually, blending well after each addition.
Turn out dough onto a floured surface. Knead until smooth, adding more flour if necessary.
Roll dough until about 1/4in thick, cut 3in circles with a wide rimmed cup.
Place a teaspoon of prepared filling in the center of each circle.
Fold edges around filling as pictured above to form a triangle. Place on a cookie sheet.
Bake at 350° for about 25 minutes or until nicely browned.
Lemon Curd Filling Ingredients:
1/2 cup white sugar
1 egg plus 1 egg yolk
1/2 cup fresh lemon juice (2-3 lemons)
2 teaspoons lemon zest (1-2 lemons)
3 tablespoons butter or margarine, melted
Whisk together the sugar and eggs in a microwave proof bowl until combined.
Add lemon juice and zest, whisk until combined, then add butter and continue to whisk until smooth.
Microwave at 1 minute intervals, stirring in between until it is thick like custard (about 5 minutes).