Not your Bubbie's Hamentashen

I got through my first week of full time work out of the house in 21 years!!  I love my new job.
Last week we cooked from my blog, Pasta Puttaneskish, Turkey Meatballs, Italian Soup and we had Stuffed Peppers that I had frozen (after making a double batch).  We went out for a bite one night and grilled trout last night.
I usually decided what to make the day we were having it, last week I made a menu schedule.
Andrew was great, he hasn't cooked for me in years and even then did it rarely.  He did brilliantly following the recipes from my blog on his phone!
I rarely did a big grocery shopping and Andrew never (or almost never) went grocery shopping with me.  Yesterday we both went and bought what we needed for the week.
It has been nice to share in the shopping and the meal preparation with Andrew.
Today I am going to make up hamburger (turkey and beef) patties and freeze them for next week.
This week is a Jewish holiday called Purim.
We like to summarize all Jewish Holidays as they tried to kill us, we were saved, let's eat!!
For Purim we make Hamentashen.  Hamen (the villain of the story) wore a three cornered hat.  We make triangular pastries traditionally filled with prunes, poppy seeds or walnuts and honey in an oil based dough.

My version is a sour cream pastry filled with Nutella.  After years of making them and having them lose their shape when baking I learned to put them in the fridge for at least an hour before baking (like I do with pies).
I made them very small as they are very rich and pack a lot in a mouthful.   I can justify eating one when they are just a bite!!

Hamentashen


Ingredients
1 cup butter, cut into chunks
1 1/2 cups flour
1/2 cup sour cream
Nutella

Instructions
In food processor with metal blade, add flour and butter.  Process until butter is incorporated.   Add sour cream and process until the dough forms a ball.
Remove dough and refrigerate for at least 4 hours or overnight.
Lightly flour a board or plastic cutting sheet.  Divide the dough into four balls.  Roll one ball out to 1/8 inch thickness.  Cut with a 1/1/2 inch round cookie cutter.   Add a 1/2 teaspoon of Nutella to the center of each circle. If you use a bigger cookie cutter, increase the Nutella accordingly.    Brush the edges of each circle with water.  Fold one side  and bring up the other two sides to make a triangle.  Pinch edges together and place on parchment lined cookie sheet.  Gather up scraps and add to the next ball and repeat process.
Refrigerate for at least one hour (this really helps them maintain their shape)
Bake at 375 for about 15 minutes until browned.