Pop Tart Hamantashen

Currently Reading: The Book of Ester

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“5:3 Then said the king unto her, What wilt thou, queen Esther? and what is thy request? it shall be even given thee to the half of the kingdom.

5:4 And Esther answered, If it seem good unto the king, let the king and Haman come this day unto the banquet that I have prepared for him.”

Many Jewish holiday traditions center around food and drink.  Consuming it, abstaining from it, gorging on it…  This week is the celebration of Purim which has three main laws:

  1. Read The Book Of Ester.
  2. Give gifts to the poor, friends, and family.
  3. Drink until you can’t tell the difference between Haman (the antagonist) and Mordechai (a protagonist).

Yes, law number three says drink wine until you can’t tell people apart.  Jews know how to party.

But more in line with law #2 of this holiday is making cookies that are triangle shaped, much like Haman’s hat/ ears, depending on the translation, to give to others.  They are traditionally jam or poppy seed filled, but can be filled with other goodies as well.  I usually choose to make chocolate filled ones, but this year I went the more traditional route and made them jam filled.  Well, as traditional as a bastardization of pop tarts can be.

Pop Tart Hamantashen by Kosher in the Kitch

Servings: About 12

Ingredients:
2 T ground flax seed combined with 6 T water (you can also use two eggs instead but it will not be vegan)
1/2 cup oil
1 t vanilla extract
2/3 cup sugar
2 t baking powder
2 1/2 cups flour
1 cup raspberry Jam (or your fav flavor!)
Frosting (recipe below)
Sprinkles for decorating

Frosting:
3/4 cup powdered sugar
1 T almond milk
1 t vanilla extract

Directions:
Cream together flax seed water mixture, sugar, oil, and vanilla.

Slowly add flour and baking powder. Mix together. The dough might be crumbly, use your hands to smooth it out and combine it.

Roll out dough on floured surface.

Cut out triangles using a triangle cookie cutter. If you do not have a triangle shaped cookie cutter, trace out a bunch of hexagons connected then cut them out to create triangles.

Fill center of triangle with 1/2 tsp. jam then cover with another triangle gently pressing the edges down.

Using a fork crimp the edges down all around.

Bake on 350′ for about 15 minutes.

Once cookies have cooled off, combine frosting ingredients and frost the center of each triangle and immediately place sprinkles on top before the frosting hardens.

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