Thursday, March 24, 2011

purim for the aged

I only made one kind of hamantaschen this year - prune. It's not because prune is my favorite filling, although I do really love it. The sad truth is that I thought it might be a wise choice to counteract the "bagel jam", as J-Cat calls it. Bagel Jam is the digestive situation that arises when you buy a dozen bagels and only two people live in your house, so rather than actually cooking a meal you just keep eating bagels all weekend. I don't think I need to elaborate.

I'm happy to report that it seems my prune theory may have legs. I made the hamantaschen on Sunday evening - after about 18 hours of bagels - and by Monday morning I no longer felt like I was going to splode. You know you have entered middle age when you start planning your desserts around your digestive system. All foods must serve a double duty. It's a sad state of affairs. Recipe after the jump:


For the dough:
(From the recipe by Shmil Holland, NY Times, March 15, 2011)
1 cup confectioners’ sugar
2 large egg yolks
8 ounces unsalted butter at room temperature, in small pieces
Grated zest of 1 lemon
2 1/4 cups all-purpose unbleached flour
Dash of salt
1 large egg, beaten, for the glaze

Put the confectioners’ sugar and the egg yolks in a food processor and blend. Add butter and lemon zest and process to blend. Gradually add the flour and the salt, pulsing until it forms a ball. Cover with plastic wrap and refrigerate for at least an hour, or overnight. Meanwhile, prepare the filling.

For the prune filling:
(From no particular recipe)
2 cups pitted prunes
1/2 cup orange juice
juice and zest of 1 lemon
1/2 cup sugar
1 tsp vanilla extract
1/2 teaspoon cinnamon
1/4 tsp ground cloves

Combine all filling ingredients in a small pot over medium heat. Bring to a low boil then lower heat to a simmer. Cover and allow to simmer until the prunes are very soft, about 30 minutes. Remove it from the heat and allow to cool to room temperature. Use an immersion blender or food processor to blend the ingredients into a smooth paste.

Assemble the cookies:
Preheat the oven to 350 degrees. Line two cookie sheets with parchment. Roll out the dough to 1/4-inch thickness and use a biscuit cutter or glass to cut 3-inch circles. Put a heaping teaspoon of the filling in the center of each, and press up the sides to form triangles. Brush the tops with beaten egg.

Bake until golden and dough is delicately firm all the way through, about 15 minutes. If trays are on different racks, switch them after about 10 minutes.


Leah said...

Those are beautiful! We made poppy seed, apricot, and raspberry ones, with Ella and her friend. Quite a bit of fun, lots of mess, and I had a really surprisingly good recipe for the dough...

I must admit, yours are prettier though : D

Glenna said...

Are those kinda like Jewish Fig Newtons?

P.S. I love the word aged.

faycat said...

That's so funny Glenna, someone at work who tasted one described it as an awesome Fig Newton.

Leaks, can I have your dough recipe? This one was good, but a bit of a pain in the ass to work with.

Белгийски Вафли said...

these cookies look beautiful