Adi's Hamantaschen

Directions

1. In a food processor, pulse together the powdered sugar, cold butter, and flour until the mixture becomes crumbly. Add the egg yolks and lemon zest and pulse again, just until a uniform dough forms. (Be careful not to overmix.) If the dough is too dry and crumbly still, add a tablespoon of milk and pulse again to combine; if it’s too sticky, add a little flour until it's smooth.

2. Wrap the dough ball in plastic wrap and refrigerate for at least 2 hours until you’re ready to use. The dough can be made up to 3 days in advance.
3. When you’re ready to bake, preheat the oven to 170C (325F) and line a baking sheet with parchment paper.
4. Set up a piece of parchment paper over a large surface and dust lightly with flour. Roll out the cold dough until it’s ¼ centimeter thick.
5. Using a 3” circular cookie cutter or glass, cut out circles in the dough, trying to cut them as closely together as possible.
6. Once you’ve cut out all the dough, ball up what’s left, re-roll, and cut out more circles. Repeat until there’s no dough left.
7. Spoon a teaspoon of filling in the center of each circle.
8. Fold three edges of the circle towards the filling and pinch the edges to make the triangle shape.
9. Place the filled hamantaschen on the prepared baking sheet and bake for 15 minutes, until lightly golden. They should still be relatively light in color.
10. Let cool completely and sprinkle with powdered sugar just before serving.

How to Make Tahini-Date Caramel

1. Blend 11 softened dates with ½ a can of full-fat coconut milk until smooth. Add ½ teaspoon salt, 1 teaspoon vanilla paste, and ½ teaspoon cinnamon. Pour the date caramel into a bowl and add ¼ cup tahini. Use as a filling for hamantaschen or just spread over toast with a little cottage cheese for a sweet snack.