Hamantaschen

This traditional Jewish treat is usually eaten during the celebration of Purim.

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Prep Time 30

Cook Time 14

Chill Time 1

Total Time 1 44

Course Dessert

Cuisine Jewish

Servings cookies

Calories 97 kcal

Equipment

Ingredients

Dough

325 g all purpose flour
1 tsp baking powder
3/4 tsp kosher salt
170 g unsalted butter
100 g granulated white sugar
1 large egg room temperature
1 tbsp orange zest optional
1 tbsp fresh orange juice
2 tsp vanilla extract

Fillings

1/2 cup various jams and sweet fillings traditional fillings include prune, poppy, apricot and raspberry but feel free to go wild with fillings like nutella, lemon curd or orange marmalade!

Instructions

In a medium bowl, combine flour, baking powder and salt. Mix until combined. Set the bowl aside.
325 g all purpose flour
1 tsp baking powder
3/4 tsp kosher salt
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed.
170 g unsalted butter
100 g granulated white sugar
Add the egg, orange zest, fresh orange juice and vanilla extract to the butter mixer. Start combining on low and work up to medium speed until incorporated.
1 large egg
1 tbsp orange zest
1 tbsp fresh orange juice
2 tsp vanilla extract
Slowly begin adding the flour mixture into the butter mixture on low speed. Mix until all of the flour is incorporated, scraping down on the sides of the bowl, as needed. Do not overmix.
Separate the mixture into 4 and wrap them in plastic wrap. Refrigerate for at least 1 hour.
Line cookie sheets with parchment paper
Once the dough has been chilled, take the dough out, 1 piece at a time. Roll out the dough on a well floured piece of parchment paper

I like to roll out my hamantaschen in between two pieces of parchment paper, flouring both the top and bottom. I roll mine out to 1/8" (8mm) thickness.

Once the dough is rolled out, use a 3 inch circle cookie cutter (or biscuit cutter) to cut out as many circles as possible, carefully moving them onto the prepared baking sheets, leaving a little space between each.

I like to lift the bottom parchment paper a bit and try to carefully flip the round into my hand, peeling the parchment carefully if possible, versus peeling them off of the paper. I find this keeps more of the original shape.

Once the baking sheet is filled with rounds, place 3/4 tsp of desired filling onto each round.
1/2 cup various jams and sweet fillings
Now comes the hard part... shaping! For shaping, I go ahead and imagine my triangle within the circle and essentially, try to bring each side in. I start on one side and fold it in to where the triangle base should be, then I find the middle point on the other side and try to fold one of the other sides, having that midpoint be where the side ends. I fold in the last side, gently making sure to press the sides together, so that they don't come apart when baked.
Put the tray back in the fridge for 20 minutes to let the dough firm back up.
During the 20 minutes, preheat your oven to 350 degrees.
Bake each tray for 14 minutes, rotating halfway through. When they are coming out of the oven, they should be just barely getting golden around the edges.

Nutrition

Calories: 97kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 76mgPotassium: 17mgFiber: 0.3gSugar: 3gVitamin A: 153IUVitamin C: 1mgCalcium: 12mgIron: 1mg

Keyword Jewish, Purim

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