Which one would you prefer to eat? Please leave any remarks (no disparaging ones, however) in the comments.
Yesterday, Babka Nosher related her hamantaschen making tales. Stapling and velcro are discussed as options for making these little triangular critters. But I steered myself for my own baking exploits.
I’m a lazy baker. I don’t like following recipes. So I took my apple pie crust recipe and added a bit of baking powder. Then I made a little circle for each pastry, threw in some cinnamon and sugar covered chopped apples and folded the sides so it looked like a hamantaschen. Baked at 350° a little longer than my other hamantaschen, for about 20 minutes.
Then last night we had a family affair in the kitchen as my husband, middle son and daughter prepared the more classic hamantaschen, with the rolling and the circle cutting and the careful folding of each flap. I supervised. Thanks, family! (my eldest played computer games–he’s a teenager, whadya want).
Have a Happy Purim! If you don’t celebrate this holiday, find one of your neighbors that do and mooch some hamantaschen. Good stuff.
8 oz. Earth Balance Natural Buttery Spread
1 cup sugar
2 tsp. baking powder
1/2 tsp salt
1 tbsp. vanilla extract
3-4 cups flour
Combine first three ingredients, then add remaining ingredients. Mix until doughy consistency (add fourth cup flour if necessary). Roll dough out flat to 1/4 inch thickness. Use a floured drinking glass to cut out 3-inch circles. Put one teaspoon of filling in center of each dough circle and fold up corners to make a triangle. Bake at 350° until lightly browned (about 8-10 minutes).