Q. What is the secret to making picture-perfect hamantashen?
Hamantashen often have two unsightly characteristics: explosive jelly and corners that just won't stay shut. Here's what you need to know to combat these problems.
When it comes to the filling, opt for one that is thick which won't spread. Instead of using a thin jelly or jam, try using pie filling. If you do use jelly or jam, add body by mixing in a grated apple, shredded coconut, or chopped dried fruits or nuts.
No matter what filling you use, err on the side that less is best. You can always add a little more filling before you pinch the corners shut but it's almost impossible to take filling away without causing the dough to become sticky and difficult to seal. To prevent this problem, I use a teaspoon (or half a teaspoon if I'm making minis) as a tool to help achieve the happy balance of between not being skimpy and being overly generous.
The second secret to picture-perfect hamantashen is in the crimping (that's the technical term for "pinching"). A master baker once taught me to never crimp from the top down. Instead, pinch the triangle from the bottom two points and then pinch the top point, a technique which prevents hamantashen from opening during baking.
Lastly, if you don't crimp the corners as soon as the filling is placed in the middle of the circle of dough, use a spray bottle filled with water to lightly dampen the edges. This moisture makes it easier to efficiently seal the corners. Don't be afraid to use pressure so the points stay closed.
Try these original recipes for homemade hamantashen fillings.
Since you'll be able to control the filling's thickness, your hamantashen will hopefully come out perfect every time.
Click here to make an assortment of homemade fillings.
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