Speculoos Hamentaschen for Purim!
I hadn’t baked for almost a month because I came down with covid19. The good news is, I recovered, and I’m fine now. Feeling better happened to correspond to the time of Purim, so this was a perfect bake to get back into things.
![Hamentaschen](https://bakedandchurned.com/wp-content/uploads/2021/02/ham3-1024x1015.png)
Now in my mind, there is pretty much one best type of hamentaschen, and all the rest pale in comparison. Poppyseed, or mohn in Yiddish. These are what I make most years. This year I didn’t have a chance to go to the store and get the filling (see covid19+ above). So I got creative this year, I had a jar of Trader Joe’s speculoos in the cupboard, and I wondered if I could use that. Well, sure enough, I found a recipe over at myjewishlearning.com.
Speculoos Hamantaschen
Ingredients
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 egg
- 1 Tbsp milk
- 1 tsp vanilla extract
- 1 ¼ cups all purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
Instructions
Hamentaschen
- Beat the butter and sugar together until smooth in stand mixer with paddle attachement.Add egg, milk and vanilla until mixed thoroughly.
- Sift together the flour, baking powder and salt in a separate bowl. Add dry mixture to wet mixture until incorporated.
- Chill dough for 2 hours
- Dust work surface with powdered sugar. Roll out dough to 1/4" thick (or your preference but I find thinner hard to work with).Cut out ~3inch circles, you can use a circular cutter, or I just used a tin can with both sides removed.
- Dab about a teaspoon if speculoos into the center of each circle.
- Eggwash the rest of the circle around the filling, this helps it stick together.
- Fold into triangles.
- Preheat oven to 400F while chilling the assembled hamentaschen in the fridge for about 15 minutes.
- Bake for 8 minutes or until they start to get golden brown.
Decorating
- This is of course optional, but I finished with some melted chocalte drizzled on top, and pearl sugar sprinkled onto that.
![Hamentaschen](https://bakedandchurned.com/wp-content/uploads/2021/02/ham1.png)
They came out great! A bit on the cakey side.. I tried making thinner ones and had a lot of trouble getting them to stay together. Next batch I’ll do 1/4″ again, but add a couple of minutes to the baking time to get them to crisp up a bit more.