Galit’s Treats in Newton might be gone, but I asked Galit Grutman to share a favorite recipe with JewishBoston, and she was kind enough to do so! Below, enjoy a taste of Galit’s in your own kitchen with her favorite hamantaschen recipe (and be on the lookout for her upcoming cookbook).
Galit’s Treats Hamantaschen
Makes 30-40 cookies
- 200 grams cold butter, cut into cubes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup milk
- Chocolate spread, fruit jam or canned almond paste for filling
- In a food processor, mix together butter, flour, baking powder, powdered sugar, vanilla extract and salt until the mixture becomes crumbly. Add milk (you can add a little more than the half cup mentioned above). At first, add only a quarter cup milk, and if the dough is still crumbly and dry, add the remaining milk (and a little more if necessary). Try to mix as little as possible. Refrigerate the dough for an hour.
- Preheat the oven to 350 degrees.
- Roll out the dough on floured baking parchment to a thin layer. Cut it into circles using a glass, place a small amount of filling in the center of each circle and fold the edges to form a triangle shape. Place the cookies on a baking sheet and bake for about 15 to 20 minutes, until the edges are golden and the cookie is still light in color.
- Allow to cool, sprinkle with powdered sugar and enjoy!
- Store cookies in a cool place for up to seven days.