Prep 1 hr 15 mins
Cook 30 mins
A classic Jewish pastry, traditionally served on the holiday of Purim. The word means "Haman's Ears" but they're supposed to represent Haman's tricornered hat. They are traditionally filled with mohn (poppy seed and honey), lekvar (prune butter), apricot jam or raspberry jam. Mohn can be purchased in cans in grocery stores, usually near the marzipan and pie fillings in the baking aisle. You can also use Honey Walnut Filling for Hamantashen or Prune Filling for Hamentashen,
- 2 1⁄4 teaspoons active dry yeast (1 package)
- 1⁄4 cup lukewarm milk
- 2 cups sifted all-purpose flour
- 2 tablespoons sugar
- 1⁄4 teaspoon salt
- 1⁄4 lb cold butter, cut in small dice
- 1⁄2 cup sour cream
- 2 eggs, well beaten
- 1⁄2 cup apricot jam or 1⁄2 cup raspberry jam or 1⁄2 cup prune butter
- 1 egg yolk
- 1 tablespoon water
- Dissolve yeast in milk. Let stand 10 minutes until frothy.
- Meanwhile, put flour, sugar and salt into a food processor and pulse briefly to combine. Add butter and pulse several times, until mixture resembles peas.
- Add yeast, sour cream and eggs and process just until mixture forms a ball. Turn out onto plastic wrap, wrap tightly, and refrigerate at least 2 hours, up to overnight.
- Dust a work surface and rolling pin with flour. Roll dough to 1/4" thickness. Cut 4" circles with floured cookie cutter or rim of glass. Re-roll scraps and cut again.
- Place about 2 tsp of filling on each circle, and fold to form triangles (there should be a gap exposing the filling). Carefully pinch each corner to seal.
- Beat egg yolk and water in a small bowl. Arrange on greased cookie sheet or Silpat. Set in a warm place to rise one hour. Brush exposed pastry with egg wash. Bake in a preheated 350°F oven for 20-30 minutes until edges are golden.