terulakimban:tikkunolamorgtfo:tikkunolamorgtfo:Still working out the kinks over at Bon Appetit, huh?
terulakimban:tikkunolamorgtfo:tikkunolamorgtfo:Still working out the kinks over at Bon Appetit, huh?Update:I’m still… kinda frustrated by the update, tbh. It’s the same article, just with some of the more flippant comments removed. The original version complained about people making their hamentaschen pareve, addresses why that’s a thing, and proceeds to say “fuckit, that’s bad and I don’t like it and you need to have butter in everything” so the recipe still uses butter. The reviews of the recipe are largely commenting about how the dough is unworkable and still has all the problems the original writer said were an issue in traditional recipes. (also, personally, I hold that if you need to glue your corners together with an egg wash, you’re making your foldovers too big (seriously? A three and a half inch circle?) and don’t know how to pinch them together properly and it makes you more likely to end up with a cookie that’s dry on the outside, especially for home bakers who bake infrequently and don’t know how to adjust cooking times and temperatures for their ovens and cookie sheets but I’m not a professional, so what would I know?)Anywho, here’s my bubbe’s recipe, because if I’m going to bitch, I’m going to try and have a solution. I’ve never had a dry hamentasch from this, but seriously, you’ve got to know your oven and gear. If you’ve got very conductive cookie sheets and/or an oven that runs hot, you will burn the bottoms unless you turn down the temperature. Keep reading -- source link