It’s the Jewish holiday of Purim, so it’s time to make hat cookies….or something like that. Or to create these Spelt Brown Sugar Hamantaschen with Red Currant Agave Filling. Evil Haman’s three-cornered hat – never tasted so good. The spelt demerara sugar adds a deep caramel flavor, and the tart sweetness of the red currant agave filling is the perfect complement.
So, let’s rewind. Purim is a joyful Jewish holiday that celebrates survival, courage, and dramatic plot twists. The story comes from the Book of Esther. The villain is Haman. He is a power-hungry official who plans to wipe out the Jewish people. Spoiler alert. He fails. Hard. Therefore, Purim becomes a celebration filled with costumes, noise, wine, and cookies. Especially cookies.
Enter hamantaschen. Traditionally, these triangular pastries represent Haman’s hat, pockets, or ears, depending on who you ask. Either way, they are symbolic, delicious, and deeply rooted in Ashkenazi Jewish baking traditions from Eastern Europe. However, tradition also likes a remix. And that’s where Spelt Brown Sugar Hamantaschen strut onto the scene.
You need patience to create these cookies. The traditional poppy seed versions are much simpler to create. However, the dough part is essentially the same. It’s the Spelt Brown Sugar Hamantashen’s filling that takes some time. Of course, you can just substitute red currant jelly that comes in a jar. No judgement here. This will shorten the time it takes to create these.
Worth the wait
Be aware that the Spelt Brown Sugar Hamantashen dough needs a few hours in the refrigerator to chill. If you find it hard to work with it when it comes out of the fridge. Knead it a bit to warm it up with your hands. I love the flavor that spelt flour and brown sugar add to the dough. Also, I used a fluted cookie cutter to make these a little fancier. I figure since these have such elaborate ingredients, they deserve it.
Now, everyone make some noise.
Spelt Brown Sugar Hamantaschen with Red Currant Filling
Ingredients
For the spelt brown sugar dough:
- 2 cups Spelt flour
- 1/4 cup AP flour
- 1/4 teaspoon salt
- 3/4 cup Butter cut into pieces
- 2/3 cup Demerara sugar
- 1 teaspoon vanilla
- 1 egg
For the Red Currant Agave filling:
- 2 cups red currants
- 1 cup water
- 1/4 cup orange juice
- 1/2 cup agave syrup
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Instructions
Make the dough:
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Sift together the flours and salt and set aside.
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Cream together butter and sugar.
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Mix in vanilla and egg.
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Turn the mixer on a low speed and add the dry ingredients until the dough is crumbly.
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Remove dough from mixer and knead by hand just until a smooth dough forms.
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Form into a disk, wrap in plastic cling film, and refrigerate at least 3 hours.
Make the filling:
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Place all ingredients in a saucepan and bring to a boil.
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Reduce the heat, cover, and simmer for 30 minutes.
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When the mixture has cooled, puree in a food processor.
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This mixture will be very sticky, almost a hard consistency, but it works perfectly in the hamantaschen.
Make the Hamantaschen:
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Preheat oven to 350 degrees F.
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Line two baking sheets with parchment paper.
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Remove dough from fridge and roll out thin (about 1/8 inch thick).
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Cut with a 3" round cookie cutter.
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Place a teaspoon of filling in the middle and fold the left and right corners over the filling, tucking one corner under the other.
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Fold the bottom piece up and tuck the corners under the others on top.
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Bake for 10-12 minutes or until the edges start to brown.
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Remove from oven and transfer to a wire rack to cool completely.
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Plate and serve.
So, do you like these Spelt Brown Sugar Hamantashen with Red Currant Agave Filling? Then also, check out some of these other delicious recipes:
CHERRY CHILI SPELT COOKIES
POTATO ROSEMARY SPELT BREAD
7 comments
[…] this spelt and red currant agave hamantaschen if you are looking to use a different type flour this […]
[…] this spelt and red currant agave hamantaschen if you are looking to use a different type flour this […]
Holy Moly – I usually make pretty boring hamantashen during Purim. Usually with preserves and, if I'm feeling frisky, halva or chocolate. Currents and agave? Aw yeah. You've really spiced up Purim, my friend.
Sounds delicious! I've never made anything with spelt before, but it's on my to-try list.
In college we always used to have a latke v. hamentaschen debate around Purim…i could never choose definitively but I would willingly taste test to the end of time! These sound so delicious!
I've seen these made by another blogger too. Tale of Overtime Cook, so I've been thinking that I'd like to try these. I love your filling, very original and your Hamantashen dough looks wonderful.
Oh I just started baking with spelt. These are fabulous.