Rhubarb and rose custard hamantashen - The Jewish Chronicle - The Jewish Chronicle
Breaking with tradition, these open triangles are baked first and the topping added later. The rosewater is optional (but delicious).
Ingredients
- 50ml milk
- 1 vanilla pod
- 3 egg yolks
- 60g sugar
- 20g flour
- 450g flour
- butter
- sugar
- rhubarb
- pistachios
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