Margi’s sweet pastry for hamentashen

(Adapted from Tartine Bakery, by Elisabeth Prueitt and Chad Robertson)

I love using this pastry for my fruit tart shells and for cookies. It also makes beautiful, and beautifully crisp, hamentashen. 

Ingredients:

  • 1 cup plus 2 tbsp. (2 sticks plus 2 tbsp.) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 tsp. finely grated orange rind
  • 1/4 tsp salt
  • 2 large eggs, at room temperature
  • 3 1/2 cups unbleached all-purpose flour, plus more for sprinkling on counter
  • 1/4 cup whipping cream, for brushing pastry
  • 3-4 tbsp. sanding sugar or regular granulated sugar
  • Powdered sugar, for sprinkling

Directions:

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Using a stand mixer fitted with the paddle attachment, place butter, sugar, orange rind, and salt into mixing bowl and mix on medium speed until smooth. Add 1 egg and mix on medium speed until incorporated. Add second egg and mix until smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Sprinkle all the flour over the butter, sugar, egg mixture, and turn mixer to lowest speed. Mix just until combined.

On a lightly floured counter, divide the dough into 4 equal balls, press each ball into a disk 1/2 inch thick, and wrap individually in plastic wrap. Place in refrigerator for at least 2 hours. (Dough may remain refrigerated for 24 hours. Dough may also be frozen. Put wrapped dough into a freezer bag and freeze for up to one month.)

Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

Place one disc of dough onto a generously floured counter and roll 1/4 inch thick, rolling from the center toward the edge in all directions. Cut out 3-inch circles using a cookie cutter or the top of a glass. (Remove excessive dough, form into a ball, rewrap in plastic wrap, and place in refrigerator until first batch of hamentashen has been filled.)

Carefully lift each circle with a small spatula and place onto prepared baking sheet, one right next to the other.

Place 1 teaspoon of desired filling in the center of each circle. Using a pastry brush or your finger, lightly coat the perimeter of the circle with water. Pinch dough together to form a triangle, leaving a small circle of filling exposed.

Repeat rolling, cutting and filling with reserved refrigerated dough.

Gently brush dough with cream and sprinkle with sugar. Place pans in preheated oven and bake until hamentashen are light golden brown, 12-15 minutes. Immediately transfer hamentashen from the pan to a cooling rack. Sprinkle with powdered sugar when cooled. 

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