These are wonderful hamentashen. Most hamentashen dough is parve and fairly bland. These are very dairy, buttery, flaky and full of flavor.
Mis en place.
Some of the fillings. Every one already has favorites, so I did not make the one from the recipe.
Some characters from the Purim story. The concept is that Divine intervention is not mentioned in the story, even though it was obvious divine influence. The moral being to recognize the hidden divine influence in ones own every day happenings. So the theme is 'hidden', such as the name "Esther", which means hidden, children wearing costumes and um, foods that have a stuffed 'hidden' center (kreplach are another).
Omi-girl is already in costume. :)
I do not have a dairy food processor so I ground the turbinado in my coffee grinder...
…and mixed the flour and butter with the hand mixer...
…until it was 'pebbles'.
I multiplied the recipe x 4. Then I realized we would need more for the holiday and made another x4 batch. Everyone is obligated to gives gifts of ready to eat gifts of food to friends and neighbors ('shalach manos'). Hamentash are often a traditional part.
After the hand mixer reached this point, I kneaded for a minute by hand until it came together.
It is a lovely, workable dough.
I use this cup that has a rounded lip. If you push down right it creates a vacuum that pops the cup back up when you push down and leaves the dough-round unattached to the cup. If it sticks to the cup, I use a knife around the edge to loosen it and let it drop.
I did not put it in the fridge for any rest. I rolled it right away and did not have any problem.
The 'mun' (poppyseed) filling is wonderful. Apricot lekvar is also classic. It seems Rose's version is a combination of the two.
We like to experiment a little with different filling.
All the kids like chocolate chip hamentash. However, chocolate chips do not melt in the oven. Next time, I'll have to make a ganache. We skipped the egg glaze.
We made a large assortment, with many different flavors. You can use any fruit preserves as long as they are not too watery.
If you use watery jam, such as the cherry on the bottom left, it bleeds all over. :)
Poppy, prune and apricot.