A true grandmother's recipe for soft, delicious hamantashen – just in time for Purim!
My friend Jared Gaev is the Concert Catering Chef exclusively for Live Nation Concerts so he has the opportunity to show his skills off to musicans who play for our city.
His grandma passed away when he was only six years old. Unfortunately, he didn't get a chance to cook with her, but she did leave a lot of great recipes. "I made her matzah ball soup for Barbra Streisand and it was a huge hit!" he said proudly.
Here's his grandma's hamantaschen recipe just in time for Purim, which begins on Saturday, February 23:
1 1/4 cup all-purpose flour
1 1/4 cup bread flour
2 1/4 tsp. baking powder
1/2 tsp. salt
zest 1 lemon
10 tbsp. unsalted butter, unsalted
2/3 cup sugar
1 tsp vanilla
3-4 16 oz. can of your favorite pie filling or preserves: cherry, lemon, or poppyseed. (The Bubbi Project spin would be to think outside the triangle and add Nutella and peanut butter or fig spread and Spanish marcona almonds.)
1) Preheat oven to 375˚.
2) Combine dry ingredients by sifting together flours, baking powder and salt. Add lemon zest.
3) Using hand or standing mixer, beat butter and sugar until fluffy, about 1-2 minutes. Add eggs one at a time until mixture is smooth, about another 1-2 minutes. Add vanilla.
4) With mixer on low speed, begin adding flour mixture and beat for another 2-3 minutes, or until dough forms and doesn't stick to the edge of the bowl. Add more flour if necessary.
4) When dough is formed, remove from bowl an place onto a floured flat surface. Knead into a ball 1-2 times. Wrap in plastic wrap and refrigerate for about 30 minutes (Alternately, you can freeze for up to one week.)
5) Working on a floured, flat surface, roll dough out to about 1/8 of an inch (no thicker than 1/4, for larger cookies).
6) Using a 3 1/2-inch round cookie cutter, cut out cookies. Dough can be remolded and rolled out until all cookies are cut. Use a pint glass or something larger, if desired.
7) To assemble cookies, drop about a teaspoon of filling in the center of each circle (adjust acordingly for larger cookies).
8) Fold circle "sides" into each other, pinching the dough to form the classic triangle shape. Note: this may take a few trials, but there is such thing as too much filling.
9) On a greased cookie sheet, parchment paper or silicone mat, place cookies about 2 inches apart, as they will expand.
10) Bake for 15-18 minutes or until slighty browned. Let cool and transfer to cookie rack.
makes 30 soft cake-like cookies
Don't forget your gragger,
The Bubbi Project