Sam Sifton, food editor of the New York Times, has an interesting theory regarding pizza. The first slice of pizza a child sees and tastes becomes, for him, pizza. In effect, that becomes your standard by which you judge all other pizzas. I believe the same could be said for hamentashen. We have a predisposed love of the hamentashen we grew up with.
I grew up in Toronto, and in our family Purim was celebrated with hamantashen from Open Window Bakery. They were huge with a hard, crumbly cookie dough exterior and either a prune or poppy-seed filling. My sisters and I fought over the poppy-seed ones. (Mom, why did you even bother buying the prune ones?)
Over the years, I have experimented with different types of fillings (hello cinnamon bun hamentashen, salted caramel apple hamentashen, dried cherry and pecan hamentashen, and maple pecan hamentashen. Experimenting with fillings is fun, although there are the die-hard traditionalists, like my husband, that just want the “Aunt Carol” hamentashen they grew up with.
Where I get a bit cranky is when people start playing around with the dough that encases the filling. Many of the newer recipes include cream cheese or sour cream, in an attempt to make a flaky dough. People, we are making hamentashen here, not rugelach. Cream cheese and sour cream do not belong in hamentashen dough. The shell of a hamentashen should be cookie-like, firm and crumbly with a toothsome chew.
I did stray slightly by sprinkling a little bit of freeze-dried strawberry powder over my dough, as I was rolling it out. It added a hint of strawberry flavour to the dough, and looked so pretty. Sadly, the streaks disappeared upon baking, but the flavour was there. It’s an optional step.
I’m going to ask you to make your own strawberry rhubarb jam. Store-bought is fine, but if you have an extra 20 minutes, this jam is stellar. I discovered this recipe from Jake Cohen over at thefeedfeed. Sweet and tart with a little pop of acidity from rice wine vinegar, you will find yourself putting this s##t on everything.
Once the jam is made, the process goes fairly quickly, unless you have a mailing list of 25 to send hamentashen to!
These look amazing! Styling is stunning! I think Mom bought the prune ones for Dad. Or just knowing Mom, she bought options. Happy Purim! Xoxo
looks amazing, I adore the final shot! (thanks for the lesson on the cream cheese no-no… I had no idea and actually saw plenty of recipes calling for it. The nerve! 😉
We had the same poppy versus prune in our family growing up. My grandmother also bought from Open Window. We all loved the poppy seed and nobody wanted the prune except for my grandfather…..that is until after decades of him eating the prune, he confessed he really didn’t like them, but nobody else would eat them.
These look beautiful.
Lucky for me (or not, it’s a matter of perspective) I didn’t really grow up with hamantaschen memories, so I am open to variety. Though, I did have the most wonderful cookie dough, apple filled hamantaschen while in college that I keep trying to replicate, but can’t. 😉 Your Strawberry Rhubarb sounds wonderfully sweet tart and your sprinkle of pink fairy dust is beautiful!
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