Frying hamantaschen makes them puff up, creating a little cradle for the filling. You can bake them if you prefer but fill them before baking.

Method

• Using a food mixer with the dough hook attachment, mix the flour with the sugar, orange zest and a pinch of salt. Then add the egg and oil.
• Mix for 5 minutes at medium speed. The consistency should be soft and malleable. If sticky, add a little more flour. Mix by hand if preferred.
• Wrap the dough in clingfilm and rest at room temperature for 15 minutes. When ready to make the pastries, halve the dough and keep one piece wrapped in clingfilm. Dust your work surface with a little flour and roll out the dough into 2-3mm thickness; the thinner you roll, the crisper the dough.
• Cut out 5cm circles with a round cookie cutter, or glass. Fold three edges of each circle towards the centre to create a triangle, but do not fill yet — you will do that once they are cooked.
• Repeat the same process with the rest of the dough.
• You can re-roll the offcuts, and cut out more circles, or leave them as random shaped strips or cut out letters and shapes..
• Heat the oil in a deep saucepan or deep-fat fryer to 150°C (300°F), and once the oil is hot add a few triangles at a time in no more than a single layer.
• Fry for less than 1 minute, turning halfway through, until they turn pale gold – do not let them brown. They cook quickly!
• Remove with a slotted spoon to a sieve to drain the oil, then transfer to a plate lined with kitchen paper.
• Repeat with the remaining hamantaschen.
• While they cool, fill three piping bags with a couple of tablespoons of each filling. Pipe filling into the centre of each triangle. Top with your choice of colourful sprinkles and icing sugar or crunchy coloured sugar crystals just before serving.
   

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