Please Remember: Kitchens are dangerous places full of sharp implements
and high temperatures. You should always have an adult with you when you are
cooking. Do not try to make Haman's Quick and Easy Hamantaschen
without the full permission and close supervision of an adult (preferably
with one of your parents). Always take care around sharp knives and hot
liquids. Concentrate on what you are doing and
have fun!
No one knows exactly who invented these pastries and when Jews started eating
them at Purim. Hamantaschen are three-cornered, triangular pastries
filled with prunes or poppy seeds or any other filling you can think of.
The shape reminds us of the tricorn hat Haman, the villain of the Purim
story, is said to have worn. These days, Hamantaschen are a must
at Purim! The following recipe is a quick and easy way of making a large
number of Hamantaschen to give away as Mishloah Manot or serve at a
Purim Party. They are best made just before Purim and served warm or just
cool. Enjoy them!
Ingredients:
12 ounces stoned prunes
1 cup -orange or apple juice
1/2 cup sugar
1/2 teaspoon ground mixed spice
2 12 ounce/375 gram packs of ready-roll flaky pastry
To make the filling:
Measure prunes, orange or apple juice, sugar and mixed spice out
carefully. It is important to be accurate.
Carefully cut the prunes up into quarters using a sharp knife and a
chopping board, or kitchen scissors.
Put the prunes, orange or apple juice, sugar and mixed spice into a
saucepan. Make sure that the prunes are mostly covered with
fruit juice and add a little water to cover if necessary.
Carefully turn one of the cooker rings on. Bring prune mixture to the
boil over a medium heat.
When bubbling, cook the prune mixture for about fifteen minutes,
stirring frequently to mix well and avoid burning. Be careful of
the prune mixture spitting and fizzling - it will
be very hot!
Remove the prune mixture from heat. The mixture should now be
all soft, mushy and sticky.
Turn the cooker ring off.
Put the prune mixture on one side to cool.
To make the pastry circles:
Carefully remove the ready-roll flaky pastry from its packaging. Be
careful not to let the pastry crack and do not handle it more than
you have to.
Sprinkle plenty of flour onto a clean work surface.
Carefully smooth the pastry out and use a rolling pin to gently
flatten any cracks or bumps.
Use a three inch cookie cutter to cut circles out of the pastry.
Put the pastry circles carefully on one side as you cut them.
And to make the Hamantaschen:
Carefully turn the cooker on to a medium heat to warm up.
Place a rounded teaspoon of cool prune mixture into the centre of a
pastry circle.
Fold the edge of each circle up into thirds, pinching together the
three corners and leaving a hole in the middle exposing the prune
mixture. You should have a pastry triangle with a prune mixture
centre. This is a Hamantaschen!
Repeat this for each pastry circle - turning them all into pastry
triangles.
Place the Hamantaschen carefully on a lined or greased
baking tray. Leave a few inches between them because the flaky
pastry will puff up while cooking.
Cook Hamantaschen in cooker for about ten minutes. The pastry
should be flaky and golden-brown and the prune mixture should be dark
and bubbly.
Carefully transfer cooked Hamantaschen to a cooling rack
to cool.
When all Hamantaschen are cooked, turn the cooker off.
Serve Hamantaschen warm or cooled to celebrate Purim!
Notes:
If the corners of pastry do not want to stick together when you make
the Hamantaschen, use a little water on them and pinch
together hard.
These Hamantaschen will not freeze well. The pastry goes
soggy!
