Hamantaschen

Beginners in origami will like this one. Hamantaschen or hamantash, are triangular pocket-filled pastries associated with the Jewish holiday of Purim. The pastry texture can range between biscuit and cake but I prefer a more biscuity quality. Sweet fillings range from traditional options such as poppy seed, prune, apricot, chocolate, fig, and date to halva, caramel or cheese. Essentially, you can raid the larder and get creative with fillings.

Hamantaschen

Ingredients:For the pastry:160g plain flour160g self-raising flour65ml sunflower oil1 egg1 tbsp orange zest½ tsp vanilla extract¾ tsp baking powderEgg washIcing sugar to dust

For the filling:65g ground poppy seeds65ml milk25g sugar15g butter25g walnuts15g raisins¾ tsp golden syrup½ tsp vanilla extract

Method:For the pastry:

Beat the eggs until thick, then add the sugar, followed by the oil and vanilla. Add the flours and beat until you have a crumbly consistency. Place on a lightly floured work surface and knead to bring the dough together. Roll into a ball, cover with cling film and place in the fridge for a minimum of 1 hour.

For the filling:

Grind the poppy seeds (in a coffee grinder) and then in a small saucepan heat them with the milk, butter, sugar and golden syrup until a thick paste forms. Take off the heat and add the raisins, nuts and vanilla.

Preheat oven to 180c. Line a baking tray with parchment paper.

Take the dough out the fridge. Lightly dust the work surface with icing sugar and roll the pastry out to 0.3cm thick. Using a 7.5cm round cookie cutter, cut out rounds, then reroll the trimmings and cut more circles until all the dough is used.

Put a teaspoon of filling in each circle and draw the dough up to form a triangle (see diagram), then pinch the edges together. Place on the prepared baking tray and brush each with the egg wash.

Place in the oven and bake for appx 20 mins, until golden brown. Take out the oven, allow to cool and then dust with icing sugar.

Enjoy.