This Is Why Your Hamantaschen Is Leaking

If you're reading this, chances are you already know all about hamantaschen and Purim, but in case you don't, here's some context for you: The word "purim" is Hebrew for "lots," and it's the name given to the annual festival honoring the day Esther, Queen of Persia, convinced the king not to execute all Jews back in the 5th century BCE, as recorded in the Book of Esther (via the New York Daily News).

Despite the dark origins of the holiday, its celebrations are anything but, featuring dress-up and lively parades not unlike Mardi Gras or Halloween (via BBC). And, as the name suggests, the holiday is also celebrated with lots of good food and drink. 

Perhaps the most famous treat associated with Purim are hamantaschen: small three-pointed pastries with a sweet or savory filling in the center. They are named after Haman, the advisor to the king Esther had to stop, and are said to be made in the shape of his tri-cornered hat (via Time). However, if you're planning on celebrating Purim at home this year, you might run into a few problems trying to bake your own hamantaschen, namely the filling leaking out of the cookies while they bake.

Luckily, with just a few tips you can make perfect hamantaschen every time.

Hamantaschen might seem simple at a glance, but if you've made them before, you already know that they are prone to uneven baking and spilling their fillings in the oven. To prevent these common pitfalls, Kosher.com recommends rolling the dough out, as evenly as possible, only once it has reached room temperature. This will prevent the pastry from cracking.

Then, picking a thicker filling (i.e. a fruit preserve instead of a jelly), or first reducing the filling over the stove, should help prevent the cookies from bursting and leaking as they're baked (via The Kitchn). But perhaps the most important tip is to not over-stuff the hamantaschen. As tempting as it is to be generous with the filling, too much will always mean a mess on the baking sheet.

Finally, to really give your hamantaschen the best chance of staying intact and triangle-shaped in the oven, finish them with an egg wash and an extra pinch at each of the corners before covering and freeze them for about 15 minutes while the oven preheats. If you follow these guidelines, you should get perfect hamantaschen every time. Happy Purim!