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Hamentaschen recipe

These filled pastries are traditional on Purim. As well as the traditional prune filling given here, Hamentaschen are often filled with either a prepared poppy-seed mixture or with any sort of preserve.

Ingredients for the dough:

4 eggs
225 g sugar
125 ml vegetable oil
3 tbsp lemon juice
grated rind of 1 lemon
1 tsp vanilla essence
2 tsp baking powder
600 g wholemeal flour

Ingredients for the filling:

675 g prune butter
175 g seedless raisins
125 g chopped walnuts
grated rind of 1 lemon or orange
1 tbsp vegetable oil

Beat the eggs in a mixing bowl and gradually stir in the sugar. Gradually mix in the oil, lemon juice, lemon rind and the vanilla essence. Add first the baking powder and then the flour. Turn the dough out on a floured surface and knead (add more flour if necessary) until a stiff, non-sticky dough is formed.

To make the filling mix all the ingredients together well.

Preheat the oven to 190 C.

Roll out the dough until thin and cut 2,5 cm circles of dough. Place 1 tsp of the filling in the center of each dough and pinch together 3 points on the circle tightly to make a triangle.

Place the hamentacshen on a greased baking sheet and bake 20 minutes.