barbara-in-va
Well-known member
I live by the motto "if anything can go wrong it will".
With the encouragement of Deb in Mi I tried my hand at Hamentaschen, the SmittenKitten recipe. Well, that is the flakeyist dough I have ever made, it was wonderful. I made lovely little filled triangles and was feeling quite proud of how well they turned out. Then they went into the oven and had a total melt down. I did not seal the corners well enough.
So, I went on line and found a recommendation for the recipe in Carol Walter's book. I mixed up the dough and sent it to the fridge for chilling. I was on a roll and also mixed up a batch of marscapone-almond dough for cutouts to be sandwiched with chocolate. This dough also went into the fridge for chilling. That was a couple of days ago.
Last night was baking time. I couldn't remember which dough was which. I tried tasting but the cold hard dough wasn't showcasing any particular flavors that I could recognize. So, I picked one and went for the Hamentaschen. This time I used an eggwash to seal the corners and then brushed the finished cookie with more eggwash. They stayed together and I think they turned out quite well--for a marscapone-almond Hamentashcen!!!! LOL!!!! (The cutouts turned out well too so I can recommend both doughs as easy to work with and baking into a nice cookie.)
Hope your holiday baking is a bit more successful!
With the encouragement of Deb in Mi I tried my hand at Hamentaschen, the SmittenKitten recipe. Well, that is the flakeyist dough I have ever made, it was wonderful. I made lovely little filled triangles and was feeling quite proud of how well they turned out. Then they went into the oven and had a total melt down. I did not seal the corners well enough.
So, I went on line and found a recommendation for the recipe in Carol Walter's book. I mixed up the dough and sent it to the fridge for chilling. I was on a roll and also mixed up a batch of marscapone-almond dough for cutouts to be sandwiched with chocolate. This dough also went into the fridge for chilling. That was a couple of days ago.
Last night was baking time. I couldn't remember which dough was which. I tried tasting but the cold hard dough wasn't showcasing any particular flavors that I could recognize. So, I picked one and went for the Hamentaschen. This time I used an eggwash to seal the corners and then brushed the finished cookie with more eggwash. They stayed together and I think they turned out quite well--for a marscapone-almond Hamentashcen!!!! LOL!!!! (The cutouts turned out well too so I can recommend both doughs as easy to work with and baking into a nice cookie.)
Hope your holiday baking is a bit more successful!
) Awesome! Put your stamp on that one.