KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2021 > 02 > 2021-02-24_Hamentashen.html

Hamentashen

/posts/2021/02/2021-02-24_Hamentashen.html


You are viewing revision c1580138 from 2021-02-25 11:21:56 -0700 (specified "2021-02-25 11:21:56 -0700"). See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have [@rev] links to this revision or add ?rev=c1580138 to a URL. See the help page for more information.


We all made Hamentashen for Purim. We used my dad's Hamentashen Dough[@rev], though see the footnote about flour (we used 480 grams for the 4 cups). It seemed to work well enough.

I had planned to halve it but accidentally didn't halve the sugar so I had to quick soften (pound out) another stick of butter and used that.

I rolled it out with the yellow spacing bands. Based on some searches I think that is 1/8" thick but I could be wrong. I used the second-largest biscuit cutter. Rolling was okay though the dough softened a lot and was hard to get up (maybe it did need more flour?). I used the bench scraper which misformed the circles a bit but it was fine once pinched.

We hand't really planned any fillings other than fig butter so it was a lot of scrounging. Off the top of our head, the list was as follows but this may have missed some:

Meredith was on a tahini kick which worked well though some of the fillings were not very sweet