Purim is a time for masks, groggers and delicious hamentashen–a three-pointed dough crust with your favorite fruit or sweets. Fill them with prune, poppyseed, apricot, raspberry or chocolate chips. Then share then with friends and family, and have a happy Purim!
3-1/2 cups all purpose flour
2-1/2 teaspoons baking powder
1 cup sugar
1/3 cup vegetable oil
2 extra large eggs
grated zest of half an orange
grated zest of half a lemon
prune or poppyseed filling; raspberry, strawberry or apricot preserves, or chocolate chips for filling
egg wash of two large egg yolkes
Preheat oven to 350 degrees. Line a large baking sheet.
In a large bowl, stir together the flour and baking powder. In the bowl of a standard electric mixer fitter with the paddle attachment, beat the sugar and the vegetable oil on medium speed until combined. Add the eggs and beat until incorporated. Stir in the orange and lemon zests.
Reduce the mixer speed to low and add the dry ingredients, alternating with the orange juice until a dough forms. Shape the dough into a flat disc, wrap it in plastic wrap and refrigerate overnight. The next day, remove the dough from the refrigerator and let it stand at room temperature to soften slightly.
On a lightly floured surface, roll the dough into a rectangle 1/4″ thick. With a 2-1/4 inch round fitted cutter, cut out rounds and place them about 1/2″ apart on the prepared baking sheet. Reroll the scraps of dough and cut out more rounds. (You should have about 40 rounds of dough).
Place the filling of choice, not the chocolate chips, in a pastry bag, fitted with a small plain tip if desired or use a small spoon. Place about one scant teaspoon of the filling in the center of each round. If using chocolate chips, use about 1/2 teaspoon per round.
Beat the egg yolks together to blend. With a small pastry brush, brush the edges of the rounds lightly with the beaten yolks.
Using the thumb and index finger on each hand, shape each round into a triangle lifting the dough up around the fulling. With your thumb and index finger, then press the corner of the two sides closest to you to seal, making two points of a triangle. Press the third or remaining point to seal. You should have three points or corners on each pastry when done, like a three-cornered hat.
Bake the pastries for about ten minutes or until golden brown. Remove the baking sheet to a wire rack and let the pastries cool completely before serving. Store the pastries in an airtight container at room temperature.