Ingredients
300 gr pastry flour
200 gr super cold butter cut to cubes
100 gr powdered sugar
60 ml milk
5 gr salt
5 gr baking powder
tsp of vanilla extract
Nutella
Tools
Food processor
Baking sheet
Parchment paper
Plastic wrap
Rolling pin
Small cup
Sieve
2 spoons
Directions
Step 1
Cut the butter to cubes and place in the freezer 10 min before start making the dough.
200 gr super cold butter cut to cubes
Step 2
In a food processor blend flour, powdered sugar, salt and baking powder.
300 gr pastry flour
100 gr powdered sugar
5 gr salt
5 gr baking powder
1 Food processor
Step 3
Add the vanilla extract and the butter. Blend to crumbs (around 10 sec).
tsp of vanilla extract
Step 4
Add the milk. Blend until dough is getting together. Don’t work it too much, it will result in hard hamantash.
60 ml milk
Step 5
Wrap and place in the fridge for at least 3 hours. Better overnight.
Plastic wrap
Step 6
The following day, open the dough with a rolling pin (or a bottle of wine) on a floured surface.
Rolling pin
Step 7
Cut the dough with a glass. I used small one because I prefer to eat more hamantashes hahah. Combine the leftover dough, place in the fridge for 15 min and repeat.
Small cup
Step 8
Place the cut dough on a baking sheet and place in the freezer for 10 min.
Baking sheet
Parchment paper
Step 9
Take out of the freezer. Using two spoons- put the Nutella on the dough and shape to hamantash.
2 spoons
Step 10
Preheat the oven to 180C or 356F. In the meantime, place the hamantash in the freezer.
Step 11
Bake for 12 min or until the edges start to change colour. Remember- the hamantash is not brown!
Step 12
Take out of the oven, cool down for 10 min.
Step 13
Sprinkle powdered sugar on top.
Sieve
Step 14
Share with your lovers!
