It is a traditional Jewish or Israeli cookie that is bound Happy Purim. The name translates from Hebrew as “hat Haman “, or” Haman’s pockets “, or” Haman’s ears “. Triangular shape repeats the shape of Haman’s hat. Traditionally, these cookies are cooked with three different fillings: poppy, apricot and plum.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 2 час. Complexity: easy Quantity: 35 cookies The recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough:
- 2 and 2/3 Art. wheat flour
- 1.5 tsp baking powder
- 1/4 tsp salt
- 3/4 Art. cold butter
- 2/3 Art. Sahara
- 1 egg
- 1 egg white
- Grated zest 1/2 orange
- Equipment: round cookie cutter with a diameter of 6-8 cm.
Filling:
- 2 tbsp. chopped dried apricots
- 1 and 1/3 Art. orange juice
- 2/3 Art. honey
- 1/2 orange zest
Recipes with similar ingredients: flour, shortbread dough, eggs, dried apricots, Orange zest, honey
Recipe preparation:
- To prepare the filling: Put all the ingredients in pan and bring to a boil. Reduce heat and cook for 15 minutes. before softness until the liquid is absorbed. Add if necessary water. Allow to cool.
- To prepare the dough: In a food processor, mix wheat flour, baking powder and salt. Add butter and beat in pulse mode. In a small bowl, combine sugar, egg, egg white and orange zest. Transfer the mixture to the kitchen combine and mix in pulse mode. Try not to mix too long. Divide the dough into two parts, form discs and put in the refrigerator for 30 minutes.
- Preheat the oven to 180 ° C. Roll the dough on the sprinkled flour the surface to a thickness of 0.5 cm. Cut circles with a diameter of 6-8 see (Cropping can be rolled out again and circles cut again.) Take a cup of dough and center a teaspoon toppings.
- Pinch a circle in three places to make cookies triangular in the middle of which the filling is visible. It will look like a cocked hat. Place the blanks on a baking sheet on 5 cm apart. Continue the same steps until form all the cookies. Bake for 12-14 minutes. It can be stored in airtight container for a week. Cookies can also be to freeze.
