Hamentaschen (Oznei Haman)

These triangular pastries are traditionally enjoyed at Purim.

Every family has their own version of Hamentaschen – and on the holiday, these treats are often baked and then packed up and brought to family, friends, and neighbours as part of the tradition of “Mishloach Manot”.

You can make them with different kinds of filling. I usually make them with either poppy-seed filling or chocolate filling. Since some family members prefer poppy-seed filling, and others prefer chocolate filling, I usually make both versions.

Ingredients:

For the dough:

• 250 grams (8.8 oz) butter
• 150 grams (5.2 oz) powdered sugar
• 3 egg yolks
• 3 cups flour

For the filling, poppy-seed option:

• 2 cups CRUSHED poppyseeds 
• 3/4-1 cup milk
• 1 cup sugar
• 2 Tablespoons butter

For the filling, chocolate option:

• Nutella chocolate spread

Preparation:

1. If making poppy-seed filling, make it first, so it has time to thicken and cool:
   • Have the poppy-seeds finely crushed at the bakery or spice shop. Put all poppy-seed filling ingredients into a small and heavy pot. Cook until it is all incorporated, and until it is thick; Stir every few minutes and make sure that it doesn’t stick to bottom of pot.
   • When the filling is thick – and ready – transfer it to a container with cover, and refrigerate it till you fill the Hamentaschen.
   • If using chocolate filling, just open the jar of UNREFRIGERATED Nutella chocolate spread.
2. Make dough:
   • Into a food processor, put all the dough ingredients. Process only until the ingredients form a dough. Remove from food processor and put into the refrigerator, covered, to rest for a least an hour, or overnight.
3. Form the Hamentaschen:
   • On a floured surface, or on floured baking paper, carefully roll out the dough until quite thin. With a cookie cutter or glass, cut circles of dough – about 8 cm (approx 3 inches) diameter. 
4. Prepare baking pan with a sheet of baking (parchment) paper.
5. Preheat the oven to 180 C (350 F).
6. On each circle of dough, place a teaspoon of filling – either poppy-seed filling or chocolate filling.
   • Lift up the left and right sides, and bring them to meet at the center, above the filling.
   • Then bring the other flap down to meet the two sides. Pinch together.
7. Put on prepared pan which has been lined with baking paper.
8. Bake for about 15-17 minutes till it begins to get golden brown; do not overbake.
9. Remove from oven, allow to cool to room temperature.
10. When cool, lightly sprinkle the hamentaschen with powdered sugar.
11. Happy Purim!