Hamentashen are the traditional treat baked for the Jewish holiday of Purim, which, this year, falls on Thursday February 25. Essentially, they are a triangular shaped cookie stuffed with a sweet filling.
The Festival of Purim commemorates a time when the Jewish people living in ancient (4th century BCE) Persia were saved from extermination. If you’re curious to learn a bit more about the holiday, check out this post I wrote a few years ago.
We’re all about texture here in the salt and serenity kitchen, so this year I added some poppyseeds to my hamentashen dough for added crunch. I have loved poppyseeds ever since I was a little girl. My paternal grandmother baked poppyseed cookies. We called them Bubbe Cookies. She lived in Philadelphia and a few times each year she would mail us cookies. She always packed them in a shoebox. When that package arrived, my sisters and I would get so excited. I suspect that is where my love of online shopping stems from. There is something so exhilarating about getting a package and opening it.
I filled the hamentashen with fig jam. My favourite is the Dalmatia brand. Don’t be tempted to overfill the hamentashen. A heaping teaspoon if perfect. Make sure you brush the edges with beaten egg white, to glue the seams closed. Pinch the corners firmly to really seal them. I like to put them in the freezer for about 15 minutes before baking. It helps them to hold their shape during baking.
Once they are cooled, I dipped one edge in honey and then into some crushed candied maple walnuts. Double crunch!
Purim begins this week at sundown on Monday March 9. For those not familiar with this Jewish holiday, I present to you a basic primer, my version of Purim 101. Essentially, the Festival of Purim commemorates a time when the Jewish people living in ancient Persia were saved from extermination. As in every good story, you have your heroes and your villans.
The heroes of the story are Esther, a beautiful young Jewish woman living in Persia (now known as Iran), and her cousin Mordecai, who raised her as if she were his daughter. Esther was taken to the house of Achashveirosh, King of Persia, to become part of his harem. King Achashveirosh loved Esther more than his other concubines, and made Esther his queen. Like all intelligent wives, she kept a thing or two about herself hidden from her husband. Upon advice from her cousin Mordecai, she kept her Jewish identity a secret from the King.
Our story’s villan is Haman, a rather arrogant, egotistical advisor to the King. The King appointed Haman as his Prime Minister. Haman had a particular hate-on for Mordecai because Mordecai refused to bow down before Haman every time he passed by. Rather than seeking to destroy Mordecai alone for this slight, Haman decided to take revenge on the entire Jewish population living in the Persian empire. The King gave Haman permission to do as he pleased. Haman’s plan was to exterminate all of the Jews.
Nothing got past Queen Esther. She had her finger on the pulse on the kingdom. Somehow she overheard this plot to annihilate all the Jews. She consulted her cousin Mordecai and he persuaded Esther to speak to the king on behalf of the Jewish people. This was a dangerous thing for Esther to do, because anyone who came into the king’s presence without being summoned could be put to death, and she had not been summoned. She told him of Haman’s plot against her people and somehow convinced him to save the Jewish people. We’re never told exactly how she convinced him, but there are rumours! The Jewish people were saved, and Haman and his ten sons were hanged on the gallows that had been prepared for Mordecai.
The holiday of Purim focuses on the pleasures of food and drink, more than any other Jewish holiday. It is a time for celebrating and letting go. In fact, traditional Jewish learning requires a person to drink until he cannot tell the difference between “cursed be Haman” and “blessed be Mordecai,” though opinions differ as to exactly how drunk that is. The traditional Purim treat is a little triangular cookie typically filled with a fruit or poppy-seed filling. The shape supposedly represents Haman’s three-cornered hat.
When I was a child, I didn’t know anyone who baked homemade hamentashen. They were always bought at Open Window Bakery in Toronto. There were 2 filling options, prune or poppyseed. Much like the New York vs. Montreal style bagel debate, a prune vs. poppyseed debate can also get quite ugly. Our family liked the prune ones better. I never really liked the texture or flavour of a poppyseed filling. But I do love a poppyseed cookie!
The hamentashen of choice in my husband’s family are my Aunt Carol’s Hamentashen, I always make a big batch of those, but every year I challenge myself to come up a new flavour. I wondered what would happen if I put poppyseed in the dough? I started with the very delicious butter dough from Jake Cohen at the feedfeed and added a heaping tablespoon of poppyseeds.
I have recently become enamoured with this fig jam (it’s killer on a cheese plate), and figured it would make a wonderful pairing with the poppyseed dough.
If you’re a Hamentashen novice, here are a few tips for success:
Roll dough between 2 sheets of parchment paper and chill before cutting into circles
Don’t overfill with jam. You will regret it when they burst open on the oven.
Brush edges of dough with beaten egg. it acts as an effective glue to hold them together.
Pinch edges and corners really well when shaping.
Freeze formed hamentashen for about 10 minutes before baking. They will hold their shape better.
Brush unbaked hamentashen with beaten egg white for some shine.
While they were quite delicious plain, I wanted to add an additional layer of texture, so I dipped one side in honey and then into toasted chopped walnuts. The bitterness of the walnuts plays so nicely with the sweetness of the fig jam. Plus, it looks so pretty.
