While you have eaten your weight in Hamantaschen over the years, you’ve never actually made the delicious little tri-cornered darlings yourself.
You eschew traditional poppy seed filling in favor of lemon curd and Boysenberry jam.
You realize four hours before judging that you have neither the called-for lemon nor the ambition to go get one.
You swap in a clementine.
You bake up delicious Hamantaschen.
You win the bake-off!!!
You feel slightly like a fraud, since your ‘taschen are, like yourself, all Gentile.
But you still won.
You feel compelled to share the recipe you tweaked.
Bragworthy Tiny ‘taschen
adapted from the Smitten Kitchen recipe
1 c. confectioners sugar
2 c. flour
1/4 c. white whole wheat flour
1/2 t. kosher salt
zest of 1 clementine
2 sticks unsalted butter, room temp., diced
2 eggs, separated
a splash of milk
lemon curd (I used Dickinson’s that I bought at Stop & Shop)
boysenberry jam (I used Trappist*, cause the monastary is near where I grew up.)
Bust out your food processor, plunk sugar through zest in and pulse it to blend. Your Small Sous Chef can help with the pulse button. Buttons, as we all know, are awesome. Now, get your button pusher to switch to On.
With the machine running, pour in your yolks and cubed butter and let it go until the dough comes together in a mass. Have your child stop the machine, then disappoint him by not allowing him to
play with the wicked sharp blade remove the dough.
Wrap the dough in plastic wrap and chill for an hour at least.
Roll the dough out less that 1/4″ thin. Have your Small Sous Chef help you cut 2 1/2″ rounds with
the rim of a wineglass a cutter. Transfer your rounds to two parchment lined trays.
We yielded 4 dozen plus a small ball of raw dough for Mark to sample.
Now, fill half of them with approximately a teaspoon of lemon curd and half with approximately a teaspoon of jam. Mix your reserved eggwhite with a spash of milk. Brush the edges of the ‘taschen with this egg wash. Pinch the sides into three corners. Brush the tops and sides lightly with more egg wash.
Chill for 20 minutes while you preheat the oven to 350 degrees.
I baked mine for 15 minutes per tray, one tray at a time.
When they’ve cooled a little, transfer to a cooling rack.
Bring them to a bake-off and bring home your bragging rights!