Tips for making the perfect hamentashen / butter cookies / short pastry
I’ve written everything I know about hamentashen here in the hopes that I haven’t missed any detail. Before you start making hamentashen or butter cookies, please read carefully to avoid any mistakes during.
preparation. I recommend bookmarking this page.
You’ll find all the secrets for making the perfect hamentashen here.
Everything I’ve written applies to hamentashen and butter cookies alike.
1. First, the butter needs to hard and cold, straight from the fridge. How do you work with it? Cut into small cubes
2. Place all the ingredients in the bowl of a mixer and mix until you get a very coarse crumb-like consistency.
3. What do you work the dough with? With the hook attachment. The paddle attachment also works if you don’t have a hook. Be careful not to overwork the dough.
4. Pay attention that all the butter is incorporated into the dough and that there are no white chunks of butter left.
5. As soon as you have coarse crumbs, stop the mixer and make sure not to overwork the dough.
6. Is the dough still crumbly? Be patient and keep working the dough. Sometimes it takes a bit of time and all of a sudden it comes together as a dough. Sometimes people hastily add liquid and then are left with a sticky dough. Is the dough still crumbly? Add just a few drops of liquid, pay attention to when the dough comes together, and then remove from the mixer.
7. Is your dough too sticky and not easy to work with? Even if the recipe doesn’t call for it, refrigerate for half an hour. It’ll only do the dough good.
8. Divide the dough in half. Lightly dust your work surface with flour, roll the dough out, checking that it doesn’t stick to the surface. Flip the dough over and roll out to a thickness of 3-4 mm. Cut circles, place 1/2 tsp of whatever filling you like in the middle of each circle.
9. Gather the remaining dough and set aside. Repeat with the second half of the dough.
10. Feel the texture of the dough. Is it a bit sticky? In other words, it’s not comfortable to work with? Transfer to the fridge for half an hour. In the meantime, preheat an oven to 180°C.
11. What do you do with the leftovers? Don’t throw anything away! Roll it out and make more hamentashen. Because the dough has already been rolled out, it feels smoother and softer, but do the next step anyway.
12. You’ve made hamentashen, they look amazing, are folded beautifully. Touch the dough. Does it feel a bit soft? Place them in the freezer for 10 minutes before you pop them in the oven to bake.
13. Right before you put the hamentashen in the oven, you should tighten the folds one last time so they don’t come apart while baking.
*14. Want to make a batch in advance? Freeze in a closed container, even up to a week in advance.
Great hamentashen recipes you should make:
Soft and Chewy Hamentashen
Dairy-Free (Parve) Hamentashen
Hamentashen with Nuts