weekend
cooking
Beat the butter, both sugars, the egg,
milk, vanilla and maple extract (if using)
with a mixer on medium-high speed.
Add the flour, baking powder and salt
and beat until fully incorporated.
Divide the dough into thirds and wrap
each portion tightly in plastic wrap.
Refrigerate at least 4 hours or overnight.
- Make the Dough
MICHAEL SOLOMONOV’S
HAMANTASCHEN
ACTIVE: 40 min l TOTAL: 1 hr (plus chilling)
MAKES: about 36
2 sticks unsalted butter,
at room temperature
1 cup granulated sugar
½ cup packed light brown sugar
1 large egg
3 tablespoons whole milk
1 teaspoon pure vanilla extract
¼ teaspoon maple extract (optional)
3 cups all-purpose flour, plus more
for dusting
1½ teaspoons baking powder
½ teaspoon kosher salt
1 12-ounce jar apricot preserves
Arrange the hamantaschen on 2 baking
sheets (use nonstick pans or line the
pans with parchment paper).
Bake, rotating and switching the pans
halfway through, until the hamantaschen
are lightly browned, 8 to 10 minutes.
Let cool a few minutes on the baking
sheets, then remove to a wire rack and let
cool completely.
Spoon a teaspoon of the apricot
preserves into the center of each circle
of dough.
Fold in the edges of the dough to form a
triangle, pinching at the corners to keep
the filling in but leaving the center filling
slightly exposed.
Position racks in the upper and lower
thirds of the oven and preheat to 375 ̊.
Roll out one piece of dough on a floured
surface until ⅛ inch thick. Use the rim
of a juice glass to cut out 3-inch circles.
Repeat with the remaining dough.
.
- Form the Hamantaschen
3. Bake the Hamantaschen
JANUARY/FEBRUARY 2021 ●FOOD NETWORK MAGAZINE 71
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