PProvenance
Enter
Hamantaschen (Purim — Jewish Triangle Pastry)
Jewish Diaspora

Hamantaschen (Purim — Jewish Triangle Pastry)

Hamantaschen — the triangular filled pastry cookies of Purim — are one of the most recognisable symbols of the most joyful holiday in the Jewish calendar. The shape (a triangle with a sunken filling visible at the centre) represents Haman's three-cornered hat in the Purim story (Book of Esther), and they are given as gifts (mishloach manot) to friends and family. The dough can be either a shortcrust-style (more crumbly and rich) or a yeasted dough (more bread-like and substantial); the traditional fillings are poppy seed (mohn) and prune-apricot (lekvar), though modern interpretations include chocolate, halva, dulce de leche, and almost everything else. The classic poppy seed filling — poppy seeds cooked with sugar, honey, and lemon until thick and jammy — is one of Jewish baking's most distinctive flavours and deserves particular attention.

‹Swipe for the next dish›
Serves12 (makes 24 pieces)
Total90 min
Sourced1of 9 in BC
Cook
I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

300g
all-purpose flour
Your own market
100g
butter
softened
Your own market
75g
granulated sugar
Your own market
1
egg
Your own market
15g
honey
5g
baking powder
Your own market
3g
sea salt
Your own market
150g
prune and apricot filling (prepared or homemade)
Not yet stocked in British Columbia
1
egg
beaten for egg wash
Your own market

Each tap is counted, so the stockist sees the demand Provenance sends them.

II

The Method

1
Cream softened butter and sugar in a bowl until pale and fluffy, 3 minutes, using an electric mixer.
2
Add egg and honey; beat 2 minutes until fully incorporated.
3
Whisk flour, baking powder, and salt together; fold into wet mixture until a cohesive dough forms.
4
Divide dough in half, wrap in plastic, chill 15 minutes.
5
Roll one portion between parchment to 3mm thickness; cut into 8cm squares using a knife or wheel.
6
Place 10g filling in the centre of each square; fold three corners upward and pinch at the top to form a triangle, leaving a small opening in the centre.
7
Place hamantaschen on parchment-lined baking sheet, brush with egg wash, bake at 190°C for 15–18 minutes until light golden.
8
Cool on a wire rack 10 minutes before serving.
IV

Sensory Tests

◇Sight. Poppy seed filling coats a spoon thickly without running; dough is ice-cold and firm to the touch before rolling.
◇Where it lives or dies. Corners must be pinched firmly and sealed or they open and spread flat during baking; filling must be thick enough to hold its shape or it runs and soggies the base.
VI

What to Pour

The pairing
El Silencio Espadin Mezcal
El Silencio Mezcal · Oaxaca — Mezcal
Not yet stocked in British Columbia
Agave spirit
From British Columbia
Fort Berens Riesling
Fort Berens Estate Winery · Lillooet
Not yet stocked in British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic

Why each one works is part of membership — Enter · from $49 a year →

The whole pairing
Pillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
Enter · from $49 a year
Sourced through Provenance

The hands behind the plate.