This dough is very tasty, but its also gooey. I allowed the dough to chill in my fridge for about 4.5-5 hours, but it was still too gooey to roll out. I ended up making small balls and smashing them flat with my hands. My oven is strange and small so I had to make my Hamantashen in about 4 or 5 different bakings; this allowed me to experiment with baking temperatures, times, and sizes of the actual Hamantashen. I found that the dough expanded at an alarming rate and only when I made tiny (about half the size I would normally make) Hamentashen did they actually cook to become a normal size. Also, I increased the temperature from 190C to 200C and baked them for 16 mins. After they are baked they are still quite gooey, but the fridge hardens them without losing the chewiness/softness. Not bad :) That being said, you should know the dough is very sweet as well. I can eat a few at a time, but not too many because I start to feel sick from the sweetness. I guess thats good though cos they'll last longer! :)
Was this review helpful?
0 users found this review helpful
This dough is very tasty, but its also gooey. I allowed the dough to chill in my fridge for...