Every Spring, I don't celebrate Pi Day by making a pie nor do I bake green treats St. Patrick's Day but I do bake the triangle shaped cookies Hamantaschen for Purim. And since last year I realized the cookies needed to be chilled before baking to keep the triangles intact, I now feel extra excited to bake these cookies!
This year's dough was a simple butter filled one but I went a little semi-homemade with the filling: red bean spread from World Market and when that ran out, I reached for a jar of nutella in my pantry.
The Recipe: Buttery Hamantaschen from Tori Avey filled with about a teaspoon of red bean spread or nutella (I omitted the orange zest from the dough but in hindsight, that would have combined well with the fillings).
Recipe Notes: Chill your hamantaschen for at least 30 minutes to overnight once filled and formed into triangles. This will help keep the shape while baking.
The Results: Both fillings were delicious but the red bean one had a tendency to spread when it got too hot in the oven. I may need to go the route of making my own red bean filling in the future if I want it to stay put. Both these fillings were a little on the sweet side but were tasty nonetheless.
Post a Comment