Plate expectations: Rainbow Hamantashen
Our resident chef Denise Phillips presents this recipe for a very colourful Purim treat
Hamantaschen can be made with yeast dough, a sour cream dough, a rich short crust or biscuit pastry. I have chosen to use a rich short crust pastry. This is made using four colours of pastry, patch worked together, rolled out and then shaped into Hamantaschen.
In addition to the colour, I have flavoured each colour pastry with a different flavouring ~ this is optional but certainly fun!
I have given you four different types of fillings. Make these before you make the pastry as they need to be cool before using.
Get The Jewish News Daily Edition by email and never miss our top stories Free Sign Up
NB: The quantity of pastry is quite substantial – it does work using half!
Preparation Time: 40 minutes plus resting time
Cooking Time: 20 minutes
Makes: Approximately 60
Ingredients
For the Pastry
570g plain flour
300g unsalted butter or margarine
Zest of 2 lemons
4 teaspoons lemon juice
2 eggs
100g caster sugar
Food colours: 4 different eg red, orange, green and purple
Food flavours: 4 different eg vanilla, rose water, orange, chocolate
Plus Your Choice of Fillings:
Fruit Filling
75g sultanas
50g chopped walnuts
1 teaspoon ground cinnamon
1 eating apple – Peeled and grated
50g soft brown sugar
50g unsalted butter or margarine
Method:
Add the sultanas, cinnamon, chopped walnuts, sugar, and butter to the food processor and pulse gently to combine.
Stir in the grated apple.
Apricot
250g dried pitted apricots
60ml water
60ml orange juice
25g caster sugar
1 tablespoon lemon juice
Pinch of salt
Method:
Make the apricot filling by combining all the ingredients together in a saucepan. Stir and bring to the boil, lower the heat and simmer covered for 10 minutes. When there is about 1 tablespoon of liquid left, transfer to the liquidiser or food processor. Remove and transfer to a dish.
Leave to cool and then leave in the fridge until ready to use. It is easier to use when it is completely cold.
Chocolate
Use 1 teaspoon of Nutella in the middle of each hamantaschen.
Traditional Poppy Seed
150g poppy seeds
120ml honey
120ml milk / soya milk/ coconut milk
1 tablespoon fresh lemon juice
1 tablespoon sugar
¼ teaspoon salt
½ teaspoon vanilla extract
Method:
Finely grind poppy seeds in spice mill.
Transfer to a medium saucepan and add honey, milk, lemon juice, sugar, and salt.
Bring to a boil, reduce heat, and simmer, stirring often, until thickened and a spatula holds a trail when dragged across bottom of pan, about 4 minutes; stir in vanilla. Let cool.
For the Glaze
1 egg white – lightly whisked
2 tablespoons – poppy seeds
2 tablespoons – Hundreds and thousands
Final Preparation
Pre-heat the oven to 400ºC/200ºF/ Gas mark 6.
Make the pastry by mixing all the ingredients together in a food processor. Divide the pastry into 4 portions.
Flavour and colour each portion of pastry separately. Add a teaspoon of colour and a teaspoon of flavour –optional to each batch. ( Ensure the food processor is very clean before adding the next pastry dough.)
Wrap each pastry batch in cling film and flatten. Leave to rest for 30 minutes.
To make rainbow hamantaschen, roll out the coloured pastry taking a little of each colour dough and roll so it is about 2cm thick. ~ a patchwork effect is what you want to make.
Using a 7.5 cm (3 inch) cutter make round templates. Repeat with the remaining pastry.
Now add a large tea spoonful of your choice of filling into each circle.
Draw up the sides to form a triangle, pinching the edges firmly together in the shape of a tricorn hat.
Line a baking tray with baking parchment paper.
Transfer the Hamantschen to the baking tray and bake for 20 minutes.
Remove and leave to cool for 5 minutes.
Glaze with egg white and then sprinkle with poppy seeds and hundreds and thousands for a magnificent finale.
To serve the stylish way: Dust with icing sugar.
Thank you for helping to make Jewish News the leading source of news and opinion for the UK Jewish community. Today we're asking for your invaluable help to continue putting our community first in everything we do.
For as little as £5 a month you can help sustain the vital work we do in celebrating and standing up for Jewish life in Britain.
Jewish News holds our community together and keeps us connected. Like a synagogue, it’s where people turn to feel part of something bigger. It also proudly shows the rest of Britain the vibrancy and rich culture of modern Jewish life.
You can make a quick and easy one-off or monthly contribution of £5, £10, £20 or any other sum you’re comfortable with.
100% of your donation will help us continue celebrating our community, in all its dynamic diversity...
Engaging
Being a community platform means so much more than producing a newspaper and website. One of our proudest roles is media partnering with our invaluable charities to amplify the outstanding work they do to help us all.
Celebrating
There’s no shortage of oys in the world but Jewish News takes every opportunity to celebrate the joys too, through projects like Night of Heroes, 40 Under 40 and other compelling countdowns that make the community kvell with pride.
Pioneering
In the first collaboration between media outlets from different faiths, Jewish News worked with British Muslim TV and Church Times to produce a list of young activists leading the way on interfaith understanding.
Campaigning
Royal Mail issued a stamp honouring Holocaust hero Sir Nicholas Winton after a Jewish News campaign attracted more than 100,000 backers. Jewish Newsalso produces special editions of the paper highlighting pressing issues including mental health and Holocaust remembrance.
Easy access
In an age when news is readily accessible, Jewish News provides high-quality content free online and offline, removing any financial barriers to connecting people.
Voice of our community to wider society
The Jewish News team regularly appears on TV, radio and on the pages of the national press to comment on stories about the Jewish community. Easy access to the paper on the streets of London also means Jewish News provides an invaluable window into the community for the country at large.
We hope you agree all this is worth preserving.
-
By Brigit Grant
-
By Laurent Vaughan - Senior Associate (Bishop & Sewell Solicitors)
-
By Laurent Vaughan - Senior Associate (Bishop & Sewell Solicitors)
-
By Laurent Vaughan - Senior Associate (Bishop & Sewell Solicitors)
-
By Laurent Vaughan - Senior Associate (Bishop & Sewell Solicitors)