Hamantaschen of New York

These are not your grandmother’s hamantaschen. In fact, these are nothing like your grandmother’s dry, sugar cookie dough-filled triangles. These are my grandmother’s hamantaschen; made with sour cream, butter and yeast. Three ingredients that scream deliciousness.  More flaky breakfast pastry than dry, prune-filled biblical villain cap, this recipe is a family classic. Every year, my mom, my brother Micah and I would roll up our sleeves and make these. While my mom and I produced perfect three-cornered pastries, Micah’s resembled unidentifiable shapes more octagon than triangle. But, he turned out OK, despite his baking deficiency. While this recipe requires a bit of forward thinking and planning (the dough needs to rise overnight),  it is well worth the time and effort and the results will blow your friends and family away. They will never feel the same way about Purim again with these hamantaschen in their lives. I went with the classics on filling; apricot, cherry and poppy seed (the Justin Bieber of filling and my personal favorite), but feel free to get creative and use whatever filling you love. This recipe makes A LOT of hamantaschen, which is slightly problematic as my hamantaschen to friend ratio is pretty disproportional. Oh well, I guess I’ll just have to eat more… Happy Purim!

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Grandma Rosen’s Hamantaschen

3-1/2 cups flour
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1/4 cup sugar


1 tsp salt


1 cup room temp. butter (2 sticks)


3 egg yolks (save whites)


1 cup sour cream


3/4 oz cake yeast 


1/4 cup warm water


Eggs whites mixed well


Fillings of your choice (I used apricot preserves, poppy seed and cherry pie filling)

Chopped walnuts (optional)

Mix flour, sugar, salt and cut in butter until crumbly. In a separate bowl, dissolve yeast in warm water and set aside. In a bowl separate the whites from the egg yolks and put the egg whites in the refrigerator.  Then mix yolks with sour cream and combine with yeast mixture. Now add that to the flour mixture. Knead dough until spongy and springs back. (Punch it for like 20 minutes, great rage reducer). Cover with plastic wrap and refrigerate overnight.

Next day: take dough pieces the size of a whole shelled walnut and roll out into little circles and fill with about a teaspoon of filling. Use flour on rolling pin and wax paper to prevent sticking.  Dip in egg white and then chopped walnuts if you want. Or brush with egg whites for a nice sheen. Bake on a cookie sheet lined with parchment paper at 350 degrees for about 15-20 minutes. My Grandma Marge added a little honey, golden raisins and a touch of milk to the poppy seed filling and a little bit of lemon juice and golden raisins to the apricot filling. #grandmas #littletouches
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4 thoughts on “Hamantaschen of New York

  1. I’ve always loved these hamentaschen when I got them for mishloach manot. So happy to have the recipe. I will definitely try them out, maybe next Purim in Jerusalem.

    Thanks.

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