Yeast-raised hamentashen recipe?
Happy Purim to all who celebrate the holiday (this Saturday). Hamentashen are the traditional triangular filled pastries eaten on this minor Jewish holiday. Fillings were traditionally prune or poppy seed when I was growing up but now can be anything sweet.
In recent years all I've seen are cookie-dough hamentashen. As a kid in the '50's-'60's I remember yeast-raised hamentashen that my parents bought from a bakery. The dough was folded into a triangle with the filling entirely inside.
I've attempted several times in past years to use a challah-type dough containing egg, butter, and sugar. My problem has always been that the proofing and oven spring causes the pastries to open up and I'm left with a mess.
I've thought about putting them in the oven immediately after filling but I'm not sure how that would work out.
Does anyone have a recipe or techniques to share?