Rosewater & Pistachio Hamantaschen
By Shannon Sarna
Each year as Purim approaches food bloggers like me scramble to find the most unique, creative and sometimes bizarre ways to make “hamantaschen.”
I was thinking about color this year, and the Persian-inspired combination of rosewater and pistachio. Since picking up rosewater in Israel this past summer, I have tried using it in a number of dishes. I really love the subtle, fragrant flavor, although I have also learned that a little goes a long way: it can pack quite an overwhelming floral punch if you use too much.
Since the Purim story of Esther, Mordechai and Haman takes place in ancient Persia, what better flavors to use than rosewater and pistachio?
½ cup butter
¾ cup gran
1 Tbsp milk
½ tsp rosewater
Pink food coloring
1 ¼ cups all purpose flour
¼ tsp baking powder
¼ tsp salt
White chocolate chips
Beat the butter and sugar together until smooth. Add egg, milk, rosewater and a drop of pink food coloring until mixed thoroughly.
Sift together the flour, baking powder and salt in a separate bowl. Add dry mixture to wet mixture until incorporated.
Note: if the dough is too soft, increase flour amount by 1/4 cup of flour until firm.
Chill dough for at least 1 hour or up to 24 hours.
Preheat the oven to 400 degrees.
Dust your work surface with powdered sugar or flour to keep from sticking. Roll the dough to about ¼ – ½ inch thick.
Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar or flour before each cut.
Fill cookies with a few white chocolate chips in each. Fold up sides of hamantaschen and pinch carefully. Pop into the freezer for 5-10 minutes to chill before baking.
Bake for 7-9 minutes.
Add crushed pistachios on top immediately after coming out of the oven.
Remove from baking pan and place on cooling rack.
This article first appeared in The Nosher.