Hamantash Bake and Recipe!

We are going to be having a Great Purim Hamantash Bake this Sunday morning at the Shul. We are aiming to bake 1800 Hamantashen to be given out on Purim by the teenagers of the Shul to a host of beneficiaries around Cape Town including the Red Cross Children's hospital, family centers in the townships and Highlands House for the elderly. 

We are spreading the joy of Purim to those who need it most - reaching out to the entire Cape Town community, and the fun will start at the bake on Sunday with some famous faces like celebrity chef Jenny Morris from gigglinggourmet.com joining in for the action.    

To make sure there are no glitches on Sunday I had to sample the Hamantashen recipe and my daughter Laya was only too happy to help me. I chose the recipe below from the Purple Spice and Spirit Cookbook.

The first batch I made didn't quite work out as anticipated. I mixed all the ingredients together in the bowl but the Hamantashen all opened in the oven and didn't stick together. I then tried with mixing the eggs and sugar together and then mixing after adding every other ingredient and the dough came out much better. The finished product was delicious! 

Traditional Hamantashen Recipe:

4 eggs

1 cup sugar

1/2 cup oil

juice of 1 lemon

Rind of lemon grated

1 tsp. vanilla essence

5 cups flour

2 tsp. baking powder.

Fillings:

1 pound poppy seed or

chocolate/ rainbow sprinkles or

chocolate spread/pralinutta or

Strawberry/ Apricot jam

Method:

Preheat oven to 180

Grease Cookie Sheet

Beat eggs and sugar. Add remaining ingredients and mix well.

roll out the dough and use a round cutter or I used the top of a glass to cut out a circle.

Fill in your desired filling and lift up the corners to make the shape of a triangle.

If glaze is desired, brush with a beaten egg.

Yields 45 Hamantashen

Enjoy!

 

 

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 This is how it should look after rolling the dough out and making the circle cut outs.

This is how it should look after rolling the dough out and making the circle cut outs.

 Laya chose Rainbow Vermicelli as her filling.

Laya chose Rainbow Vermicelli as her filling.

 This is how it looked after coming out the oven.

This is how it looked after coming out the oven.