I’m sure we’re not the only ones who went on a pumpkin-palooza in the fall and have had large and intrusive gourds migrating across miscellaneous kitchen countertops since November. With that in mind, as a little pre-emptive and aspirational attempt at spring cleaning, my wife concocted a most delicious of trans-seasonal treats yesterday in what might be a first-of-its-kind batch of pumpkin hamantaschen. That the pumpkin was hand-picked, survived a hardy New England winter, and was boiled/strained/pureed just before being placed in the delicious vessels that are Brosgol hamantaschen probably made them that much more delicious. I challenge you all to grab whatever manner of pumpkin you have handy and take this recipe out for a spin. These babies are straight-up delicious.
- 4 large eggs
- 1 tablespoon brown sugar
- 1 tablespoon cinnamon
- 2 teaspoons orange zest
- ½ cup melted butter
- 4 cups flour
- 16 ounces of pumpkin puree
- Beat eggs in a large bowl. Add sugar, orange peel and butter, and beat until mixture is light and fluffy.
- Add flour and mix well.
- Refrigerate dough for two hours.
- Preheat oven to 350 degrees.
- Roll out dough to ¼-inch thickness and cut with a 3-inch round cookie cutter (or 16-ounce beer glass) into circles.
- Place the circular dough one inch apart on greased cookie sheets.
- Spoon a HEAPING teaspoon of pumpkin into the center of each dough circle and shape into triangles, pinching the corners of the dough together after moistening with water to help with adhesion.
- Bake for 10-12 minutes or until edges are golden-brown.
- Make sure to let the filling cool for a few minutes as the pumpkin will be wicked hot. And if you want some extra flavor, add pumpkin pie spice and/or cranberries for good measure and extra goodness. You can also mix some applesauce into the pumpkin puree for additional flavor.