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Baking Hamantaschen with Stephanie
February 14 @ 10:00 am - 11:00 am
Easy Hamantaschen | Parve
Recipe by Sandy Puritz
Join us as we make hamantaschen for Purim! Using the recipe from the Temple Emanuel Sisterhood cookbook, we will make hamantaschen dough, talk about flavors and then learn the skills of cutting, filling and folding from Stephanie.
This dough requires some chilling, so participants may either pre-make the dough and have it ready for the class or make the dough during class and make the cookies later. You can also just join the session without baking.
It is highly recommended that people have all the ingredients pre-measured prior to 10 am as well as printing the recipe out or having it on an iPad.
Bring your favorite filling flavors to class.
Register Today! via Zoom
Meeting ID: 938 5940 7033
Makes 36 Cookies
1 cup granulated sugar
3/4 cup vegetable oil
2 1/2 teaspoons vanilla extract
1/2 cup orange juice
5 1/2 cups all -purpose flour
1 tablespoon baking powder
your choice of filling
Preheat the oven to 350 degrees F.
Grease cookie sheets.
In a large bowl, beat the eggs and sugar until light and fluffy. Stir in the oil, vanilla, and orange juice. Combine the flour and baking powder, stir into the batter to form a stiff dough. If the dough is not stuff enough to rollout, stir in more flour.
On a lightly floured surface, roll dough out into 1/4-inch thickness. Cut into circles using a cookie cutter or the rim of a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of filling into the center of each. Pinch the edges to make 3 corners.
Back for 12-15 minutes in the preheated oven, or until lightly browned.
Allow cookies to cool for 1 minute on a cookie sheet before removing the wire racks to cool completely.
Stephanie has been a member of Temple Emanuel since 1998. She currently works at Ballentine Partners, a wealth management firm. Stephanie is currently a Vice President for the Boston Chapter of Hadassah and is also serves on the Board of Trustees at Temple Emanuel. In 2011, she co-chaired the cookbook committee, and the Sisterhood published a new cookbook called “From our Table: Kosher Recipes for Everyday and Holidays.”
Stephanie’s husband, Adam, and her two teenaged children, Mark and Naomi, are happy to taste test nearly any recipe. Stephanie has taken several classes from Sur La Table (Natick), an all day cake class at King Arthur Baking Company in Vermont, and took one set of baking classes from Delphin Gomes, New England’s only Master Pastry Chef & Executive Pastry Chef at Cambridge School of Culinary Arts, at Shubie’s in Marblehead, Massachusetts. When she isn’t baking, she enjoys a great Zumba class.