Bubbie’s Secret Hamantaschen: A Family Recipe Passed Down Through Generations
There’s something truly special about family recipes. They’re more than just instructions; they’re edible memories, connecting us to our past and the loved ones who shaped us. Among the most cherished in my family is Bubbie’s (great-grandmother’s) Hamantaschen recipe. These aren’t just any Hamantaschen; they’re soft, pillowy, and bursting with flavor, a testament to Bubbie’s love and her years of perfecting the craft.
For generations, this recipe has been a closely guarded secret, whispered from mother to daughter, grandmother to granddaughter. Today, I’m breaking tradition (with Bubbie’s blessing, I like to think!) to share this treasure with you. Prepare to embark on a baking journey that will transport you back in time and fill your kitchen with the aroma of warm, comforting tradition.
**Why Bubbie’s Hamantaschen are Special**
Before we dive into the recipe, let’s talk about what makes Bubbie’s Hamantaschen stand out:
* **The Dough:** Unlike some Hamantaschen recipes that result in a dry, crumbly cookie, Bubbie’s dough is incredibly soft and pliable, thanks to a secret ingredient (which I will reveal!). This creates a tender, almost melt-in-your-mouth texture.
* **The Fillings:** Bubbie always believed in using high-quality ingredients and didn’t skimp on the fillings. Her favorite was a rich, homemade prune filling (lekvar), but she also experimented with poppy seed, apricot, and even a chocolate filling for the grandkids.
* **The Technique:** Bubbie’s technique, honed over years of baking, is the key to achieving perfectly shaped Hamantaschen that hold their shape during baking. It’s all about the gentle handling of the dough and the precise folding method.
**Bubbie’s Hamantaschen Recipe**
Now, for the moment you’ve been waiting for: the recipe!
**Yields:** Approximately 36 Hamantaschen
**Prep Time:** 1 hour (plus 2 hours chilling time)
**Bake Time:** 12-15 minutes
**Ingredients:**
**For the Dough:**
* 3 cups all-purpose flour, plus more for dusting
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 tablespoons orange juice (the secret ingredient! Bubbie believed it added a subtle tang and enhanced the flavor)
**For the Prune Filling (Lekvar):**
* 1 pound pitted prunes
* 1 cup water
* 1/2 cup granulated sugar
* 1 tablespoon lemon juice
* 1/4 teaspoon cinnamon (optional)
**Other Filling Options:**
* Poppy seed filling (store-bought or homemade)
* Apricot jam (high-quality)
* Chocolate chips or Nutella
**Equipment:**
* Large mixing bowl
* Electric mixer (optional, but recommended)
* Plastic wrap
* Rolling pin
* Cookie cutters (round, about 3-inch diameter)
* Baking sheets
* Parchment paper
**Instructions:**
**Part 1: Making the Prune Filling (Lekvar)**
If you’re using store-bought filling, you can skip this step. However, I highly recommend making Bubbie’s prune filling at least once – it’s truly special.
1. **Combine Ingredients:** In a medium saucepan, combine the prunes, water, sugar, lemon juice, and cinnamon (if using).
2. **Simmer:** Bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the prunes are very soft and the liquid has reduced to a thick syrup.
3. **Puree:** Remove the saucepan from the heat and let the mixture cool slightly. Transfer the prune mixture to a food processor or blender and puree until smooth. Alternatively, you can use an immersion blender directly in the saucepan.
4. **Cool Completely:** Allow the prune filling to cool completely before using it to fill the Hamantaschen. This can be done ahead of time and stored in the refrigerator for several days.
**Part 2: Making the Dough**
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed, resulting in a lighter, more tender Hamantaschen.
2. **Cream Butter and Sugar:** In a separate bowl (or the bowl of your stand mixer), cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure the butter is truly softened, but not melted, for the best results. Using an electric mixer makes this step much easier, but you can also do it by hand with a little elbow grease!
3. **Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract and orange juice. The orange juice is the secret ingredient that adds a unique flavor profile to Bubbie’s Hamantaschen.
4. **Gradually Add Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in a tough cookie. The dough should be soft and slightly sticky.
5. **Chill the Dough:** Divide the dough in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial as it allows the gluten to relax, making the dough easier to roll out and prevents the Hamantaschen from spreading too much during baking.
**Part 3: Assembling and Baking the Hamantaschen**
1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This will prevent the Hamantaschen from sticking and make cleanup a breeze.
2. **Roll Out Dough:** On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a round cookie cutter (about 3 inches in diameter) to cut out circles. You can re-roll the scraps of dough, but try to minimize this as re-rolled dough can become tougher.
3. **Add Filling:** Place about 1 teaspoon of your chosen filling in the center of each dough circle. Be careful not to overfill the Hamantaschen, as this can cause them to burst open during baking.
4. **Shape the Hamantaschen:** This is where Bubbie’s technique comes in! To shape the Hamantaschen, gently pinch the dough at three points to form a triangle, leaving a small opening in the center to show off the filling. Make sure to pinch the corners firmly to prevent them from opening up during baking. The key is to be gentle and avoid stretching the dough too much.
5. **Bake:** Place the shaped Hamantaschen on the prepared baking sheets, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as baking times can vary depending on your oven.
6. **Cool:** Let the Hamantaschen cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from sticking and breaking.
**Tips for Success:**
* **Use high-quality ingredients:** This is especially important for the fillings. Choose the best quality jam or make your own filling from scratch.
* **Don’t overmix the dough:** Overmixing develops the gluten, resulting in a tough Hamantaschen. Mix until just combined.
* **Chill the dough thoroughly:** This is crucial for preventing the Hamantaschen from spreading too much during baking.
* **Don’t overfill the Hamantaschen:** This can cause them to burst open during baking.
* **Pinch the corners firmly:** This will prevent the Hamantaschen from opening up during baking.
* **Experiment with fillings:** Bubbie was a traditionalist, but she also encouraged experimentation. Try different jams, nuts, chocolate, or even savory fillings.
* **Bake in batches:** If you’re making a large batch, bake the Hamantaschen in batches to ensure even baking.
* **Store properly:** Store the cooled Hamantaschen in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
**Variations and Adaptations:**
* **Gluten-Free Hamantaschen:** Substitute the all-purpose flour with a gluten-free flour blend. You may need to add a little extra liquid to the dough to achieve the right consistency.
* **Vegan Hamantaschen:** Replace the butter with a vegan butter substitute and the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
* **Savory Hamantaschen:** Experiment with savory fillings such as cheese and olives, spinach and feta, or mushroom and onions. Omit the sugar from the dough and add herbs and spices to complement the filling.
* **Chocolate Hamantaschen:** Add 1/4 cup of cocoa powder to the dry ingredients and use a chocolate filling such as Nutella or a homemade chocolate ganache.
**Bubbie’s Wisdom: Baking with Love**
More than just a recipe, Bubbie’s Hamantaschen represent the love and connection that food can create. As you bake these Hamantaschen, remember Bubbie’s words: “Bake with your heart, and they will always turn out perfect.”
This recipe isn’t just about creating delicious treats; it’s about honoring the past, celebrating traditions, and sharing the love with family and friends. So gather your ingredients, put on some music, and get ready to bake a batch of Bubbie’s legendary Hamantaschen. They’re sure to become a new family favorite.
Enjoy!