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Hamentaschen for Purim
* 2/3 cup butter or margarine
* 1/2 cup sugar
* 1 egg
* 1/4 cup smooth orange juice (no bits)
* 1 cup white flour
* 1 cup wheat flour
* 2 tsp. baking powder
* 1 tsp. cinnamon
* Various preserves, fruit butters and/or pie fillings
Blend the butter and sugar together thoroughly. Add the egg and continue to blend thoroughly. Then add the orange juice and blend thoroughly.
Add the flour, half a cup of each type at a time, blending thoroughly between each as you go. Add the baking powder and cinnamon with the last half cup of flour. Then refrigerate the resultant for a few hours, or better still, overnight if you can. Roll the batter out as thin as you can without getting holes in it (a good idea is to roll it between two sheets of wax paper lightly dusted with flour). Then cut out 3 or 4 inch circles.
Proper folding of Hamentaschen
Put a dollop of filling in the middle of each circle. Fold up the sides to make a triangle, folding the last corner under the starting point, so that each side has corner that folds over and a corner that folds under. Folding in this "pinwheel" style will reduce the likelihood that the last side will fall open while cooking, spilling out the filling. It also tends to make a better triangle shape.
Bake at 325 degrees F or 160 degrees C or Gas mark 3for about 15-20 minutes, until golden brown but before the filling boils over!
Traditional fillings are poppy seed and prune, but apple, apricot, pineapple preserves, and cherry pie filling all work quite well. If you have chocoholics in the house, you can also use Nutella. Some people have even been known to use peanut butter.
You shold get about 20 or so Hamentaschen if you follow the above carefully.
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