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Deb Perelman demonstrates a recipe at an event in New York City, January 25, 2018. (Donald Bowers/Getty Images for Ford Motor Company/ via JTA)
JTA Deb Perelman has a complicated relationship with her hamantaschen.
With some recipes, the edges won’t stay pinched, leaving the cookies flopping open with filling spilling from all sides. The doughs that do stay pinched, like the ones at most bakeries, usually aren’t buttery and flaky. And the fillings are often too bland, not quite meeting the standard Perelman has set for her 15-year-old food blog, Smitten Kitchen.
“In general, the ones I’ve gotten from bakeries are not what I want them to be,” Perelman told the Jewish Telegraphic Agency. “And I’ve struggled with this idea of is this what hamantaschen are supposed to be and I just don’t like them? Or can they be better?”
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