Purim is a lesser-known holiday among non-Jews, but it's arguably the most fun holiday in our repertoire. I have fond memories of dressing up as Queen Esther to go to temple and enthusiastically boo'ing and shaking groggers during the service before adjourning to a mini carnival of sorts.
It's been years since I've done anything for Purim, but this year I wanted to try my hand at making hamantaschen, the iconic triangular cookie meant to represent Haman's hat (or pockets, or ears, or...other body parts, depending on who you listen to).
Hamantaschen are notoriously tricky, often exploding in the oven due to compromised folds or overfilling. I also haven't eaten a hamantaschen (gluten free or otherwise) since childhood, so I had no idea what it should taste like. I vaguely remember eating a fig one as a kid and finding it bland and gross.
I found this recipe from The Nosher, which is kind of cheaty and therefore perfect for me. Apparently using yellow cake mix is a great shortcut that makes for sturdy dough that holds its integrity (and its fillings) in the oven.
I opted for raspberry jam (particularly this brand because of its alleged history, which I've shared below) and Nutella for fillings. If the cookie was bland like I remembered it, I wanted something very sweet and delightful in the center.
So, without further ado...here's the recipe!
|It took me awhile to figure out the right way to fold these, so some of them aren't correct. But none of them exploded in the oven!|
|I couldn't decide how open I wanted the hamantaschen to be, and next time I think I'll leave them more open so the filling is more visible.|