Hamantaschen
From DetroitTokyo 15 years ago
- 15min prep, 20min ba to make
- Serves 16-20
This is a recipe I adapted from a beautiful cookbook that my sister gave me as a gift called Kosher by Design by Susie Fishbein. They are traditional fare for the Purim holiday and add to the boisterous, joyous celebration. Read more Traditional fillings include prune, poppy seed, and apricot. I stuck with apricot and then branched out with the delicious mango butter - yum! See less
Ingredients
Dough
- 1/4 cup vegetable oil shopping list
- 1 large egg shopping list
- 1 tsp vanilla shopping list
- 1/4 cup cold water shopping list
- 1/3 cup sugar shopping list
- 1 tsp baking powder shopping list
- 2 cups flour + for sprinkling & dipping shopping list
Filling
- mango butter shopping list
- apricot preserves shopping list
Finishing Touches
- 1 egg, beaten shopping list
- cinnamon + sugar combined (about 1 tbsp total) shopping list
How to make it
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- Combine oil, egg, vanilla, water, and sugar. Mix well either by hand or with electric mixer. In a separate bowl combine flour & baking powder. Slowly add dry ingredients to wet, incorporating as you go. Knead until you form a soft dough. Sprinkle counter top or work surface with flour & flour rolling pin. Roll dough out into a thin layer, about 1/4 inch.
- Dip the rim of a 3-inch glass in flour. Use the glass as a cookie cutter and cut out circles. Re-roll the scraps of dough & reuse.
- In the center of each circle, drop a teaspoon of filling. Shape into a triangle by folding 2 sides of the circle to the center and pinch together at the corners. Fold remaining side up to the center and pinch together at the corners.
- Place the hamantaschen 1 inch apart on the baking sheet. Brush with beaten egg. Sprinkle with cinnamon sugar. Make sure corners are tightly pinched so they don't open during baking. Bake 20 minutes.
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