We just recently celebrated the Jewish holiday of Purim. This means, ‘Tis the season for hamantaschen. For those of you who aren’t familiar with this triangular treat, it’s a pastry made especially for this holiday. In short, Purim is the holiday that celebrates Queen Esther saving the Jews from being killed by the Evil Haman. (This is a grossly abbreviated explanation.) Think of it as sort of a cross between Halloween and Mardi Gras. ‘Nuf said.
There are zillions of recipes out there for hamantaschen. I’ve tried quite a few, and the one dough recipe I keep coming back to comes from The Book of Jewish Entertaining by Gil Marks. Easy, and bombproof. I use that dough recipe, but I do my own thing with the fillings. I don’t particularly like the traditional prune or poppyseed fillings, so I use jams. Sure, I use strawberry and apricot, but have you ever had them with marionberry jam? Or ollalieberry jam? I’ve even made them with rose petal jelly. There is something magical about this dough and various types of jam or jelly.