I know this does not look like the chicken soup recipe I promised you on Tuesday. I totally forgot that tomorrow is Purim and Purim without Hamentashen is like Easter without the Easter Bunny, bagels without lox, franks without beans, New Year’s Eve without the Times Square Ball Drop. If you are not familiar with Purim (or Hamentashen), it is a holiday when the story of Queen Esther (who risked her life to go to Persian king Ahasuerus and inform him that his prime minister Hamen (who wears a 3 cornered hat) is planning on hanging all the Jews in the land..) is retold. And as you can sum up so many Jewish holidays: They tried to kill us; They failed; Let’s EAT – Hamentashen is what we eat. So I hope you haven’t taken that leftover chicken out of the freezer yet. Leave it there and you will see chicken soup next week – and aren’t you glad I finally made a dessert?
Everyone likes different fillings for their hamantashen. The most traditional ones are prune or apricot lekvar (a thick jam made from dried fruit) or poppyseed pie filling. More modern fillings include raspberry, chocolate, and peanut butter. Use whatever strikes your fancy. I used dried cranberries, dates, and peaches – the recipe follows.
1 1/3 cups gluten-free oat flour
2/3 cup masa harina (corn flour)
1/4 teaspoon salt
1/2 cup coconut oil
1/2 cup sugar
1 egg, room temperature
1/3 cup milk substitute, room temperature
1 cup fruit filling (below) or prune or apricot lekvar
1. In a medium bowl or on a piece of waxed paper, stir together both of the flours and salt.
2. In a large bowl, cream the coconut oil with the sugar. Beat in the egg, and milk. Beat in the flour mixture.
3. Flatten dough into two 6-inch disks; cover with wax paper and chill until firm, about 1 hour or until fairly firm.
4. Preheat oven to 325°F. Grease 2 large cookie sheets or line with parchment paper. Roll 1 of the chilled dough disks, between 2 pieces of waxed paper, until it’s about 1/4-inch thick; using new sheets of waxed paper when the old ones gets wrinkled. Using a 2-inch round cookie cutter, cut the dough into circles.
Place 1 teaspoon of the filling in the center of each cookie.
Brush the edges of the dough with water.
Lift the sides of the dough so that it forms a triangle where the filling shows through the center; pinch the edges of the dough to seal.
Place on greased cookie sheets (or lined with parchment paper).
Reroll any dough which was left after cutting out the circles; cut out additional circles to make cookies. Fill and fold as described. Repeat with remaining chilled dough.
5. Bake 20 to 25 minutes or until lightly browned on bottom.
Makes: 3 1/2 to 4 dozen cookies
Filling for Hamentashen
Any dried fruits are good for this filling. I tend to use the ones I’ve bought and never got around to using. If you think the filling is too sweet (this one isn’t because of all the cranberries), just add a little lemon juice until it tastes right to you.
1/2 cup dried cranberries
1/2 cup dried peaches, quartered
1/2 cup pitted dates
1 cup water
2 tablespoons sugar
1. In a 1-quart saucepan, combine the dried fruits. Add the water and sugar and stir. Bring to a boil over high heat. Reduce heat and simmer, uncovered, 20 minutes or until the fruits are soft and most of the liquid has evaporated.
3. Transfer contents of pot to food processor.
4. Cover and process until smooth.
Makes: 1 generous cup