Hamantaschen - The finished product and recipe review
|Purim Hamantaschen 2013|
The Husband is much better rolling dough out than I am - I'm impatient. He is also better with the technique of folding these little hats - so from now on, I am giving him this
The dough can be hard to work with at first - you have to really pound it out. But it doesn't take long for it to comply.
Buttery Hamantaschen has a buttery taste with just a hint of the orange zest. I liked the texture of this recipe. This is a keeper!
Ready to fold - which is a technique unto itself. I tend to add too much apricot filling. I will add, this filling is much better than using apricot preserves which runs out of the cookie part when baking.
Lekvar Apricot Butter Filling - is delish. The recipe makes enough for 2 dough recipes. I have a lot leftover that I won't throw out -
Those yellow flecks are the orange zest added to the dough - yummy!
The folding process looks easy until you do it. The Husband does a good job!
A good-looking pre-cooked, perfectly folded hamantaschen.
350 degrees at around 20 minutes - I need a new oven so I really had to watch them. They could of been a bit more golden brown on top - I was afraid I would burn the bottom. I have a oven thermometer in the oven and my oven was off by 25 degrees and more! Next year - A NEW stove and OVEN!!!
Ta Dah! The finished product! These are soooooooooo good. Great with a cup of coffee or tea.
Esther 4:14 "For if you remain silent at this time, relief and deliverance for the Jews will arise from another place, but you and your father's family will perish. And who knows but that you have come to royal position for such a time as this?"