This is my mother in laws go to hamantaschen recipe. Being the good obedient daughter in law that I am, I went ahead and changed it up- Mediterranean style! Sticky date syrup glaze is drizzled over these nutty techina hamantaschen. Don’t be afraid to bake with Techina! Typically a falafel topper, this condiment shines in baked goods. Think of it as the new peanut butter… But better!
For more of my wild and untraditional baked goods, head on over to www.iwantthatdessert.com
Techina Date Hamantaschen with Silan Glaze
Servings
30 Servings
Ingredients
- 3 1/4 cups of all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup of packed light brown sugar
- 1/4 cup of techina paste
- 1/4 cup of olive oil light
- 1/4 cup of water
- 8 medjool dates pitted
- 1/4 cup of techina paste
- 1/4 cup of brown sugar
- dash of salt
- 2 tablespoon water
- 3 tablespoon silan date syrup
Instructions
- Preheat oven to 350. Prepare two baking sheets with parchment/ silpat.
- Mix flour, baking powder and salt. In a separate bowl mix the eggs, techina, sugar, oil, water, and vanilla. Mix dry into the wet to form a soft dough. Divide in half before rolling out- easier this way.Roll the dough 1/4″ thick, and use cookie cutter or a small glass to cut into circle shapes.
- For Filling: Soak dates in warm/hot water to soften. Chop roughly. Mix together the remaining ingredients. Add dates. Set aside.
- Using an egg wash or water, lightly brush outside of circles. Place a small amount of filling in the center of each circle. ** too much will ooze out and break the perfect triangle shape.** Pinch corners together to form hamantaschen shape.
- Brush lightly with egg wash, and sprinkle sesame seeds on top. Bake for 15-20 min. , rotating halfway through to ensure even cooking. Hamantaschen will be a light brown and feel soft.
- Allow to cool before enjoying, the delicious filling will be very hot!
- For Silan Glaze: Mix 3 tablespoons of Silan with 4 tablespoons of confectioner sugar. Stir together, if too thick, drizzle in water to thin out- just a little at a time. If you added too much water, add more of the sugar and silan. Consistency will be like a caramel. Delicious!
- Optional: Black sesame or white sesame seeds to decorate.
I personally found the recipe difficult to handle. As I didn’t have light brown sugar in the house, I used dark. I didn’t think it would make a difference in the dough, but thinking I substituted something made me wonder if I altered the recipe to the extent that it wasn’t as easy as suggested.
My hamentashen, in general, come out looking slightly out of shape, but these really didn’t look too nice. Nevertheless, I gave them out and told the recipients it was an experiment. The reviews were that it was tasty, and interesting. Still, I didn’t hold onto the recipe and would not recommend it, maybe though to the true Sefardi at heart.
Before I comment, let me know if I killed the recipe totally by using dark brown sugar.