Carol's hamantaschen: the prune with a pedigree

 Hamantaschen (Oznei Haman) are an integral and unforgettable part of Purim for us all. They are rich in symbolism as well as calories, and we all have our favourite recipes.  For many of us, the gold standard is the hamantasch filled with poppy seeds; for others -- including our member Carol Sundick -- the authentic hamantaschen are filled with prunes.  

The prune hamantasch has a fascinating history. It was invented in 1731 by David Brandeis of Jung-Bunzlau, Bohemia. And the story runs like this: the daughter of a Christian bookbinder purchased from Brandeis powidl (plum jam) which, she claimed, had made her family ill, as her father coincidentally died a few days after eating it. The burgomaster of the city ordered the closure of Brandeis's store and imprisoned him, his wife, and son for selling poisonous food to Christians. Investigations by municipal authorities and the court of appeal in Prague revealed that the bookbinder had died of consumption and the charges were dismissed.

Brandeis wrote a scroll which he called Shir HaMa'alot l'David ("A Song of Ascents to David"), to be read on 10 Adar, accompanied by a festive meal. He was freed from prison four days before Purim after the charges against him were proven to be false, and in celebration of his release, Jews from his city celebrated with povidl or plum hamantaschen.

Carol Sundick Family’s Favorite Hamentaschen Recipe

Dough ingredients

4 c. all-purpose flour. I have always mixed 2c. white flour and 2 cups whole wheat or spelt

1 tsp. baking powder

1 c. sugar

1 tsp. salt

1 tsp. baking soda

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¾ c. olive oil

3 eggs

½ c. water

Instructions

Combine first five ingredients (the ones above the line) in a bowl. Make hole in center, add eggs (unbeaten), oil, and water. Beat vigorously to blend well, then knead with fingers until smooth. Place a handful on a floured board, roll out as for pie crust with a rolling pin.

Cut in circles with glass tumbler with a diameter of about 6 cm. If the glass sticks to the dough, dip it in flour or add small amounts of  flour to the bowl of kneaded flour until it is not sticky. 

Mix the filling ingredients (which are listed below) together in a food processor. Add a tsp. of filling and bring sides of dough together to form a triangle as shown in the illustration above. Press sides well, so they don’t split open while baking (I like to brush beaten egg white on top of each hamentasch, to give it a shiny glaze). Bake at 185-190 degrees for approximately 25 minutes until light brown. Check it occasionally to make sure it is not getting too dark. Put finished hamantaschen on a cooling rack or oven rack. Enjoy!

Filling ingredients

½ kg prunes (pitted and chopped)

¼ c. chopped nuts

¼ c.toasted crumbled bread crumbs

1 Tbs. honey

1 c. raisins (chopped)

½  lemon (juice and rind)

½ c. sugar