Sour Cream Hamantaschen

For some reason, though, we never baked hamantaschen at home... Sadly. So don’t expect any recipes from my grandmother. Instead, here is a foolproof recipe that I have tested many times myself. It is not exactly diet food, of course—but the dough is crumbly, does not go stale, and melts in your mouth.

Mix into a stiff dough and chill for at least two hours. Meanwhile, prepare the filling. I suggest two options—poppy seed or plum.

Divide the chilled dough into several portions. Roll it out evenly and very thinly, almost until translucent, continually dusting the work surface and rolling pin with flour to prevent the dough from sticking.

Cut out circles and place a teaspoon of filling in the center of each. Shape the hamantaschen, carefully pinching the edges together. Place on a baking sheet lined with parchment paper (they can be placed right next to one another).

Bake for 12-15 minutes in an oven preheated to 180°C. Dust the baked hamantaschen with powdered sugar.

Have a joyful and delicious Purim!