Hamantaschen crisis!

[WashAsDelicates]

Why do my hamantaschen open up? Help, please!

(Hamantaschen are little triangular pies. You put a little filling on a circular piece of dough, then pinch the edges tightly together in three places to form an open-topped pie in the shape of a triangular pyramid without a point.)

When you pinch the corners do you use anything like egg white or water to seal them with?

Are they collapsing in the oven?

I had this, then decide to make little foil "cases" for them to support them in the oven - so I would make the HT then sort of gently squish a square of foil around them to support the sides.

I used cream cheese pastry this year and made the best hamentashen I’ve ever made. Lightly the brush the edges of the pastry with water before you shape them.

I use water, then pinch them, fold the pinch over and p inch again.

I needed to make them dairy-free this year, so I've used bought shortcrust pastry.

😫

They are better than my first attempt pre-foil! Those were pretty much flat ....

That's the reason I didn't use jam! If I make them with jam they end up as mis-shaped jam tarts. Looks like a lovely, biscuity pastry, though.

Nutella works! That oven shot looks like rough puff...

They're beautiful!

What's your recipe for the pastry? And can it be made parve?

nutella! genius.

I used:

1 egg (medium or large)
⅓ cup of granulated sugar (70g)
2 tablespoons vegetable oil (30ml)
1 cup plain flour (150g)
½ teaspoon baking powder
pinch of salt
extra flour for rolling

The instructions were written for kids, so forgive the over-explanation...

1. Pre-heat your oven to 180°C.
2. Prepare your baking sheet. Either (a) put a piece of baking parchment on

it, or (b) wipe it with a little oil.

1. Get your ‘messy’ plate ready. This is where you will put eggshells, dirty

spoons and forks etc.

1. Break the egg into your mixing bowl.
2. Add the oil and sugar to the bowl, and mix well with a fork.
3. Add the flour to the bowl, then the baking powder and salt.
4. Mix the whole thing with the fork, and then with your hands.
5. It should come together into a dough. If it is too dry, you may need 1 or

2 teaspoons of water. If it is too wet, you may need 1 or 2 tablespoons of flour.

1. Dust your work surface and rolling pin with flour.

10.Roll out your dough. It should be 2 or 3 millimeters thick. 11.Cut pastry circles and put them on your prepared baking sheet. You may need to re-roll to get the most out of your dough. This should make 12. 12.Add a teaspoon of filling to each circle. 13.Fold them into triangles. Remember to pinch the corners together. 14.Bake for 15-18 minutes.

jamiegeller.com/recipes/classic-pareve-hamentashen-dough/

American measurements here but I've made these and they were nice.

That's a lovely website, thanks!

So much better with leaf's recipe. Thanks! Clearly lots more practice needed folding them And next year I think I'll roll the pastry slightly thicker.

My new go-to recipe for - well, not just for hamantaschen!

What an improvement!

Hooray! Well done!

They look fabulous!