Ideas for exotic hamantaschen fillings?
Its Purim on Friday and I finally managed to re-create my grandmothers hamantaschen dough. Now I am considering fillings and am looking for something new. We are not huge fans of poppyseed and I already have a great recipe for prune (from my grandmother, of course!). I am keen to try out some new fillings and would love to hear your ideas. I like the idea of nice jams but am concerned the jam will ooze out as the hamantaschen cooks.
For those who dont know "hamantaschen" are 3 cornered filled cookiesthat are eaten on the Jewish festival of Purim.
Well, apricot lekvar is not especially exotic, but it's delicious, and not leaky: I made this blogger's dough and apricot filling last night, and it's excellent.
I make the same sort of filling with dried sour cherries, and that's also lovely, especially with a lemon-tinged dough.
This year I'm trying to make a filling with lemons macerated overnight; so far, they're too runny, and arrowroot's not helping. Any suggestions would be greatly appreciated!
Not very original, but have very good success with Solo fillings. They come in different flavors. If you want to use a jam, be sure it is very thick, or you will have ooze. We like poppyseed (we are Hungarian background, lots of poppyseed), but prune, aprictot, raspberry, and cherry are acceptable. Polaner makes a very thick cherry jam (preserve?) that works very well. I have even done hamantaschen "rugelach" style, by sprinkling the dough with sugar, cinnamon & raisins and forming them into the tri corner shape.
This year I made:
red bean and green tea dough with bean filling
The date spread, halvah spread, and chocolate spread came in jars from the local Israeli store and the red bean came out of a can from the Chinese grocery. The strawberry was All-Fruit and really wasn't thick enough. It didn't ooze out of the ones that were properly sealed but I didn't care for the texture too much.
I didn't make it this year, but my most successful exotic version used lime curd.
I had the best hamantashen of my life at Zingerman's Deli in Ann Arbor. Apple, of all things. I was dubious, because I was in the mood for a more intense flavor, but everything that Zingerman's makes is fabulous, so I gave it a try. The flavor was intense, nicely tart, smooth, spicy. I suspect they used an incredible apple butter for the filling. Well worth some experimentation!
I'd love a good hamantashen dough recipe, if you're willing to share.
Yes, very happy to share the dough recipe. You will have to forgive the fact that the measurements are not in US terms.
250g (?8 oz) chilled unsalted butter, cut into pieces
300 ml (?10 oz) sour cream (must be full fat not low fat), liquid drained
3 cups plain flour
The method is simple: whizz the flour and butter in food processor til it resembles breadrcumbs. Add in sour cream and egg. Whizz again til it starts to come togther. Refrigerate dough for an hour (or a day or even freeze it). Then roll out dough as thin as possible , cut out circles and fill with filling. Close up the circle by pinching together to form a triangle. Glaze tops with egg wash.
Place on baking paper covered trays. Bake in moderate oven (350F) for 20-25 minutes.
NB: This dough uses no sugar, but it can be added with the flour if you wish. It is a very "short" crisp dough and the hamantashen keep well - until you eat them all, of course! The reason for no sugar in the dough is because the prune filling I use is very sweet.