MARCH 5 • 2020 | 33
of the circle and fold it toward
the center, overlapping the
upper part of the left side flap to
create a triangular tip at the top
of the circle. Repeat with the last
side of the dough (you will have
triangular-shaped dough).
Bake until the cheese is
melted and light golden brown,
approximately 15-25 minutes.
Remove the tart from the bak-
ing sheet and let cool slightly
before serving, drizzled with
balsamic glaze.
EASY HAMENTASHEN
(COOKIE DOUGH TYPE)
If you’
d like, add ½ cup cocoa pow-
der to the dough to make chocolate
dough. Or add 1 cup of mini chocolate
chips to make the batter choco-
late-chippy!
INGREDIENTS:
2¼ to 2½ cups flour
1 tsp. baking powder
¼ tsp. salt
2 large eggs
2/3 cup sugar
¼ cup vegetable or oil (not
extra-virgin)
1 tsp. vanilla
Ice water or orange juice (as
needed)
FILLING:
Canned pie filling, fruit or poppy-
seed (I use Solo brand)
DIRECTIONS:
Position the oven rack to the
center of the oven and preheat
oven to 350°F. Line a baking
sheet with parchment. Set aside.
Combine 2¼ cups flour, bak-
ing powder and salt in a bowl
and whisk well. Set aside.
In another bowl, whisk
together the eggs, sugar, oil and
vanilla.
Stir the mixture together with
a spoon until crumbly.
Lightly flour a clean surface
and turn the dough onto the
surface.
Use your hands to “knead”
(or start turning the dough over
and over) until smooth. If the
dough is too dry, add juice or
water, a few drops at a time and
continue kneading until the
dough is smooth. If the dough
is too wet, knead in the extra ¼
cup of flour.
Flour the surface lightly again
and use a rolling pin to roll out
the dough to about ⅛-¼ inch
thickness.
Use a cookie cutter to cut the
dough into 3- to 4-inch circles.
Gather the scraps and roll them
out again and repeat making
circles until you have 24-36
(depending on the thickness
and size of circles).
Place about a teaspoon of
filling into the center of one
circle (this is your “
test” cookie.
Too much filling will make the
hamentashen break open or
ooze filling). Fold the dough
over the filling, overlapping the
edges to make a triangle (Do
not pinch the edges together.)
A bit of filling should be visible.
Press down on the edges to seal.
Place the “
test” hamantashen
on the baking sheet and bake
for 20 minutes or until golden.
If the size and amount of
filling are all correct, continue
making hamentashen using
the same amount of filling. If it
oozes, use less filling.
Makes 24-36 hamentashen.
For more recipes, visit thejewish-
news.com.
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