Ingredients (makes 24 pieces):
1 kg ready-made rolled puff pastry dough, thawed in the refrigerator
3 tablespoons powdered sugar
Instructions:
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking paper and lightly grease it.
2. Flour a work surface and spread the cold dough on it. Prick the dough with a fork in several places. Flour a 5 cm diameter glass or cookie cutter and cut out circles from the dough. Place a date in the center of each circle. Fold three sides of the dough circle over it, to create a triangle shape. Brush the folds of the triangles with the beaten egg and sprinkle a little powdered sugar on them.
3. Place each piece on the baking sheet (if baking in two batches, keep the rest in the refrigerator). Bake for 10-12 minutes, until the hamantaschen puff up and the dough is set and golden. Remove and cool slightly. If desired, sprinkle with more powdered sugar. Serve (thy are best when fresh; they can be kept in a closed container at room temperature for up to two days).
