Thoughts on Hamantash Baking

[rymenhild]

The holiday of Purim approaches, as it does every year. The residents of my apartment are spending our spare hours assembling pirate costumes, buying liquor and baking a kind of filled cookie we call the hamantash (plural: hamantashen).

This year's thoughts on hamantash baking:

1. Poppy seed filling is a good thing.
2. Not being able to find poppy seed filling in Northern California is a bad thing.
3. Making one's own poppy seed filling is a good thing.
4. Finding hundreds of poppy seeds scattered all over the kitchen floors and counters is a bad thing.
5. If the stovetop is covered with poppy seeds, and one lights a burner, can one get high on opium inhalation?
6. Nonstick rolling pins sound like an excellent idea, but, in fact, they have some serious flaws.
7. When I roll out my sticky hamantash dough, I need some flour to stick to the rolling pin.
8. I'm out of practice at this hamantash-making thing.
9. I hope that when I make my second batch of cookies, today or tomorrow, the hamantashen are actually triangular.
10. I am thankful that blob-shaped hamantashen taste just as good as triangle-shaped hamantashen.

Comments

[woodwindy.livejournal.com]

I'm a heretic, or maybe just overly secularized, but... in my opinion, cherry is the way to go!

Poppy is clearly more fun to play with, though. ;)

[rymenhild.livejournal.com]

I'm not a fan of cherry flavoring, but we did always make it when I was a kid. We used pie filling; the trick was arranging the whole cherry so it didn't fall out of the pocket.

[debka-notion.livejournal.com]

Heh- my favorite flavors tend to be almond-filling and blueberry. Also raspberry, but that's dull and standard-ish.

[rymenhild.livejournal.com]

Almond? Never thought of that one. Intriguing.