Jewish cookies (or little pies?) that are baked for Purim. They are so delicious! So, you can make them all year round!
There are a huge number of recipes for Hamantashen dough, but I love this one. By the way, a great option for those who have lactose intolerance as the dough made of olive oil.
The dough does not even need to be cooled and it is very easy to work with.
INGREDIENTS:
Olive oil - 1 cup
Granulated sugar - 1 cup
Eggs - 2 pcs
Lemon juice - 0.5 tsp
Lemon zest - 1 tsp
Flour - 5 cups
Baking powder - 2.5 tsp
Salt - 1 pinch
You will also need any jam of your choice. Not liquid!
COOKING INSTRUCTIONS
Step 1
Whisk the eggs. Add olive oil, sugar, lemon juice and lemon zest. Continue whisking. Just to let the sugar dissolves and all the ingredients are well mixed.
Step 2
Add sifted flour, baking powder and salt. Stir gently until you get a soft, elastic dough.
Step 3
Lightly flour the parchment paper. Take a small piece of dough, dust it with flour, cover with a second sheet of parchment paper and roll it out to a thickness of half a centimeter.
Step 4
Cut out the circles with a round cookie cutter or glass. Place 1 teaspoon of any jam in the center of each circle. Fold one side of the circle over the filling towards the center, then fold the opposite side. Tap up the edges. Do the same for the third side to make a triangle. Believe me is quite simple!
Step 5
Place cookies on prepared parchment paper and bake until golden brown - about 15 minutes.
The oven must be preheated to 375 ℉ (190 C).
Voila!
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