Whether you grew up eating them or not, homemade hamantaschen are a special treat. The triangle-shaped cookies, which are traditionally served during the Jewish holiday of Purim, come stuffed with jam, ground poppy seeds, and many other delicious spreads. And when made well, with a supple dough and warm, sweet filling, they can be ethereal.
The problem is, making hamantaschen at home can be tricky. Too often, the dough ends up tasting bland, the cookie's corners pop open while baking, and those tasty fillings end up spilling out onto the baking sheet. To help ensure that your next batch of hamantaschen are a glorious success, we checked in with Erin Patinkin — the cofounder, along with Agatha Kulaga, of the celebrated Brooklyn bakery, Ovenly.