I like to call these beautiful hamentashen…Royal hamentashen! Not only did I make royal icing to decorate the tashen with, but it IS Purim time after all and Queen Esther was…royalty!
For these royal hamentashen, I decided to make minis! It was a little tricky finding the perfect amount of filling so that the hamentashen didn’t open with jam spilling out. After the first batch flopped ( tasted great but popped open) I decided on 1/2 tsp filling in each triangle, and it was perfect.
3/4 cup sugar
1/2 cup vegetable oil
1 tsp vanilla
1/4 cup lemon juice
5 cups flour
1/2 tsp salt
2 tsp baking powder
1 cup of jam/preserves
1 beaten egg
With a balloon whip attachment or beater, beat eggs until frothy. Beat in sugar and then fold in oil, vanilla, and lemon juice. In a separate bowl combine flour, salt and baking powder. Blend both mixtures together, cover and refrigerate for 2 hours. * This recipe needs refrigeration or the mixture will be too sticky to handle.
Preheat oven to 350.
Thaw dough for 5 minutes, and sprinkle flour on your work surface. Use the rim of a glass cup ( I used a small jam jar), and cut circles in your dough.
Place 1/2 teaspoon of jam in the center of your circle. Use beaten egg to wet the edges of your circle.
Fold sides towards center and bottom towards top, and pinch. Place hamentashen on a parchment lined baking sheet and bake for 7-8 minutes.
* If you want to decorate with royal icing like I did, here are the tips. It’s very easy and looks stunning.
You will need:
1 cup confectioners sugar
1 large egg white
With a balloon attachment, combine with sugar and egg white in a bowl and beat on low speed. Turn the speed up to high and whip for 3 minutes. Drizzle back and forth over hamentashen and let dry. * Royal icing hardens very quick, so use immediately.
~ Recipe submitted by Hilary Goldstein of mywifethechef.com