Fig Jam Hamantashen

Just incase you want to whip up some Hamantashen for Purim this week, this is a fantastically easy Hamantashen dough which you can use as a base for any sort of filling. My preference is fig jam but I’ve tried halva, nutella, poppy seeds, fruit and many others. It’s the perfect little bake to have a play with. Happy Purim.


Evy’s Hamantashen dough (recipe from Monday Morning Cooking Club)
Makes about 20
225g (1 ½ cups) plain flour
1/4 tsp baking powder
1/4 tsp finely grated lemon zest
100g unsalted butter, at room temperature
2 egg yolks
1/4 tsp vanilla extract
60g (1/4 cup) sugar
75g sour cream
Whole Fig Jam (this one from Harris Farm is really good)
To make the dough, combine all the ingredients either in a food processor or by hand.
Form the dough into a ball, wrap in plastic wrap and rest in the fridge for 1 hour.
Line a baking sheet with baking paper.
Roll the dough out to a 3 mm thickness. With an 8–9 cm diameter cookie cutter or glass, cut out circles from the dough. Place a teaspoon of fig jam on each circle. Bring the three sides of the circle up into the centre (leaving a small opening at the top if you wish) to form a triangular pastry, pinching the three ‘joined edges’ to seal.
Place on the prepared baking sheet and refrigerate for 15 minutes while you preheat the oven to 180°C.
Bake for 20 minutes until golden.




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