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- Dish type
- Biscuits and cookies
A favourite biscuit for the Jewish holiday, Purim! It has always worked better for me if I cover the dough and refrigerate overnight. You decide!
81 people made this
- 3 eggs
- 200g (7 oz) caster sugar
- 175ml (6 fl oz) vegetable oil
- 2 1/2 teaspoons vanilla extract
- 110ml (4 fl oz) orange juice
- 675g (1 1/2 lb) plain flour
- 1 tablespoon baking powder
- 300g (11 oz) fruit preserves, any flavour
MethodPrep:30min ›Cook:12min ›Ready in:42min
- Preheat oven to 180 C / Gas mark 4. Grease baking trays.
- In a large bowl, beat the eggs and sugar until light and fluffy. Stir in the oil, vanilla and orange juice.
- Combine the flour and baking powder; stir into the egg mixture to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured work surface, roll dough out to .5cm (1/4 in) in thickness. Cut into circles using a pastry cutter or the rim of a drinking glass. Place circles 5cm (2 in) apart onto the prepared baking trays.
- Spoon about 1 dessertspoon of preserves into the centre of each circle. Pinch the edges to form three corners.
- Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow biscuits to cool for 1 minute on the baking tray before removing to wire racks to cool completely.
Reviews & ratingsAverage global rating:(72)
Reviews in English (64)
I have just made these and they taste great! I had never had them before and I'm not Jewish but they taste great!-07 Feb 2011
If I wanted to replace the oil with unsalted butter what amount of butter should i use ?-23 Oct 2016
I have made these for giving to my class as I had to make them as part of a religious dish - Purim. I'm not Jewish and I'm still at Primary school so they were easy to make and they taste... DELICIOUS! Definitley going to make them again! 5 stars without a shadow of a doubt. Great!-03 Jun 2013
To make this Hamantaschen recipe, stir flour, sugar, baking powder, orange peel, and salt in large bowl.
Cut in butter until mixture resembles coarse crumbs. Add eggs and milk and mix until dough binds together.
Knead dough in bowl 5 to 8 strokes or until smooth.
Divide dough in half and wrap each piece separately in waxed paper or plastic wrap. Refrigerate 1 hour.
Preheat oven to 350° F. Grease 2 baking sheets and set aside.
Roll out 1 piece of dough on lightly floured surface 1/4-inch thickness.
Cut dough with floured 3-inch round plain cookie cutter.
Spoon 1 teaspoonful poppy filling onto center of each circle.
Bring 3 edges of circle together into middle of circle to form triangle. Pinch edges upward to make slight ridge, leaving small hole in center.
Place on prepared baking sheets about 11/2 inches apart and brush with beaten egg yolk mixture.
Repeat with remaining dough and filling. Bake 20 to 25 minutes or until golden brown.
For the hamantaschen
- 2 Cups all-purpose flour
- 3 Tablespoons sugar
- 2 sticks (1 cup) unsalted butter, cubed
- 8 Ounces cream cheese, cut into chunks
- 3/4 Cups apricot filling (recipe below) or jam
For the apricot filling:
- 3 Cups water
- 1/2 Cup sugar
- 1/2 Pound dried apricots
- Juice of 1 lemon
- 1 vanilla pod, split and scraped
- 1 Tablespoon almond liqueur
Classic Pareve Hamentashen Dough
This classic pareve Hamentashen dough is an essential recipe for your Purim holiday repertoire.
- 33min Duration
- 18min Cook Time
- 15min Prep Time
- 24-30 hamentashen Servings
- ¾ cup shortening, margarine or oil
- ¾ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon baking powder
- 1 pinch salt
- 2 to 2¼ cups flour
2. In the bowl of an electric mixer, cream together shortening and sugar.
3. Add eggs and vanilla and continue mixing.
4. Add baking powder, salt and about 1½ cups of flour. Slowly add enough flour to the dough until the dough is soft and smooth, but not greasy or sticky - between 2 and 2½ cups.
5. Cut the dough into thirds and roll out one section, about ⅛" thick on a well-floured slab or baking board. Use a cup or a can to cut approximately 3" circles.
6. Fill with a filling of your choice and fold sides up into triangles, leaving the center slightly open.
7. Bake on a silicone baking sheet or a cookie sheet lined with parchment paper in a preheated oven and cook for 15-18 minutes, until golden brown.
5 Steps to Really Good Hamantaschen
Editor’s note 2/11/2021: The original version of this article included language that was insensitive toward Jewish food traditions and does not align with our brand’s standards. As part of our Archive Repair Project, we have edited the headline, dek, and content to better convey the history of Purim and the goals of this particular recipe. We apologize for the previous version’s flippant tone and stereotypical characterizations of Jewish culture.
Hamantaschen are a triangle-shaped cookie made during the Jewish festival of Purim, a holiday that commemorates Esther’s victory over Haman and his plot to destroy the Jewish people. Hamantaschen are shaped to resemble Haman's 3-cornered hat and traditionally stuffed with sweet fillings made of poppy seeds, dried fruits, or fruit preserves (among others). Sounds tasty, right? But achieving the right balance is not always easy to pull off.
So I set out to create a cookie that hit all the right notes: The cookie itself would be a pleasure to eat, whether or not you encountered filling in each bite. And the fillings themselves would be were after baking, but not too sweet. Here's how to nail it:
A lot of hamantaschen recipes out there call for oil or shortening in the dough in an effort to keep things pareve, or neutral. But this creates a tough, sometimes mealy dough. Some recipes even call for cream cheese, perhaps as a North American addition, perhaps just for tang. But, as is my feeling with most doughs, nothing compares to the flavor and texture of butter. I looked at several hamantaschen recipes along with our Ultimate Sugar Cookie recipe, and came up with a tender workable dough that is good enough to eat raw (I know because I ate a lot of it).
Nut filling is a bold, but delicious, choice.
The great news is you can always use jam to fill your hamantaschen. So if you're short on time or energy, just use a couple teaspoonfuls of jam or fruit preserves in the center of the dough, and that'll get the job done. But if you're after something a little more involved, we drummed up a few different options. First, a Cinnamon-Date filling. With the addition of a little bit of orange zest, this sugar-free mixture offers a soft center and caramel notes. Inspired by baklava, the Honey-Nut filling makes for great texture compared to the smooth jam-filled options. Finally, the divisive Poppy Seed filling—people either love it or they hate it—with an extra a bit of sugar and vanilla to balance the slight bitterness of the ground poppy seeds. No matter what filling you choose, use about 1½–2 teaspoons per 3 ½" cookies—and err on the safe side. In other words, start with less filling if you're switching up the sizes.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
These hamantaschen, or hat-shaped Purim cookies, are like glistening little fruit pies in cookie form.
- 1 cup confectioners' sugar
- 2-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for rolling the dough
- 3/4 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, cut into cubes, very cold
- 3 large egg yolks, divided
- 1-2 tablespoons ice cold water
- 3/4 cup apricot jam, best quality such as Bonne Maman
- Combine the confectioners' sugar, flour and salt in the bowl of a food processor fitted with the metal blade. Process for 10-15 seconds to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 2 of the egg yolks and pulse a few times, until the mixture is crumbly and pale yellow. Add 1 tablespoon of the water and pulse just until the dough starts to clump together. If the mixture seems dry, add the remaining tablespoon of water and pulse again. Dump the dough onto a lightly floured work surface and knead a few times into a smooth ball. Divide in half and pat into two 6-inch discs wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 375°F and set racks in upper and lower thirds of oven. Line two baking sheets with parchment paper.
- In a small bowl, make an egg wash by mixing the remaining egg yolk with 1 teaspoon water. Set aside.
- Remove the dough from the refrigerator and place on a lightly floured work surface. Working with one disc of dough at a time, roll to 1/8-inch thick, turning and dusting with more flour as necessary so it doesn't stick. Using a cookie cutter or glass, cut out 3-inch circles and place about 1/2-inch apart on the prepared baking sheets. Re-roll and re-cut any excess dough. Brush the dough very lightly with the egg wash. Place a level teaspoon of apricot jam on the center of each cookie (do not overfill). Fold in the sides, slightly overlapping the filling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under -- this creates a pattern that looks pretty (but don't fuss too much over it). Pinch the corners together neatly so that they form a point. Slide the pans into the refrigerator for 20 minutes to chill.
- Bake for 12-15 minutes, turning the pans halfway through baking, until the cookies are lightly golden on top and just starting to brown in the corners. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Freezer-Friendly Instructions:The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, remove the disks from the freezer, thaw the dough for 1 to 2 days in the fridge, and then proceed with recipe. To Freeze After Baking: Let the hamantaschen cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
- Per serving (30 servings)
- Serving size: 1 cookie
- Calories: 128
- Fat: 7g
- Saturated fat: 4g
- Carbohydrates: 16g
- Sugar: 7g
- Fiber: 0g
- Protein: 1g
- Sodium: 63mg
- Cholesterol: 35mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Preheat the oven to 350 degrees.
In a bowl, cream the sugar and butter with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add the eggs and mix until incorporated.
Over a separate bowl, sift together the baking powder and flour. Add the dry ingredients to the wet ingredients in 3 batches, blending after each addition.
Put the dough in the freezer for 5 minutes to stiffen. Transfer the dough onto waxed paper, and sandwich it with another sheet of waxed paper sheet on top. Roll to ¼-inch thickness.
Using a 2 ½- to 3-inch diameter cookie cutter, cut circles into the dough and put a small dollop of jam or filling in the center. Fold the circle so it forms a triangle pinch the top and fold up the bottom.
Transfer the cookies to a baking sheet and bake until golden brown at the edges, about 15 minutes. Remove from the oven, let cool, and enjoy.
Prune Hamantaschen was invented by David Brandeis in 1731. A family in his city bought Hamantaschen from him, and the patriarch in the family coincidentally died a few days later. The family blamed it on Brandeis, and he was imprisoned for selling poisonous food. The charges were eventually dropped, and he was released 4 days before Purim. The Jews from his city celebrated by eating Hamantaschen.
- 2 sticks (1 cup)s unsalted butter (or margarine, for pareve/dairy-free cookies)
- 2 larges eggs
- 1 tablespoon vanilla extract
- 2/3 cup sugar
- 1/3 cup orange juice (pulp is fine)
- 1 tablespoon baking powder
- 3 ½ cups all-purpose flour, plus extra for rolling
- 1 pinch salt
- preserves, poppy seeds, chocolate chips, nut butters, or any preferred fillings, preferably without high fructose corn syrup, which gets too melty (we prefer Bonne Maman jams)
Cream butter and eggs using a stand mixer. Add vanilla, sugar, and orange juice until incorporated. Mix dry ingredients and slowly add them, one cup at a time, to the mixer. Use a spatula to help gather dough if needed. Once all ingredients have mixed for about 3 minutes, separate dough into 2 balls. Wrap tightly in plastic wrap and refrigerate at least 3 hours or overnight.
Position racks in the lower thirds of the oven. Preheat to 350° F. Remove 1 ball of dough from the fridge. Lightly dust flour over a clean surface. Separate the dough ball into thirds. Roll one third until about ⅛ inch thick, turning and flipping at 90 degrees every few rolls, to prevent dough from sticking and to keep the dough even.
Use a juice glass to cut circles in the dough. Lift the excess dough off and flip the circles over. Add a blueberry-sized amount of filling to the center of a circle. If the dough has dried, run a wet finger or pastry brush with water around the perimeter. Then, fold one edge inwards, slightly covering the filling, fold the next edge slightly overlapping, and then the last, creating a triangle with overlapping sides. Press down to ensure dough sticks together. Some prefer to pinch the dough upwards, which works too!
Line uncooked hamantaschen on a baking sheet, not touching. Let cool in the fridge for 10 minutes. Bake 10-12 minutes in the lower part of the oven until the corners are golden brown. Move to a cooling rack, being careful not to spill the hot filling. The first batch offers an opportunity to adjust filling ratios&mdashif filling spills out, use less. If cookies have a hollow center, try slightly more.
Repeat with remaining dough and fillings. Unrolled dough will keep in the refrigerator up to 2 days, as long as it is tightly wrapped. Unbaked hamantashen can also be frozen on a baking sheet then bagged (perfect for baking in the future or shipping frozen to loved ones).
- For the dough:
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons Diamond Crystal kosher salt
- Zest of 1 lemon
- 4 large eggs
- 1 cup sugar
- 1 cup canola oil
- 1/4 cup lukewarm water
- For the apricot or prune filling:
- 2 cups dried apricots or dried prunes
- 1 cup sugar
- 1 cup water
- For the poppy-seed filling:
- 1 cup poppy seeds
- 1 1/2 cups dark raisins
- 1 1/2 cups golden raisins
- 1/2 teaspoon ground cloves
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon ground cinnamon
- 1 cup sugar
- 2 cups water
- ⅔ cup sugar
- 6 tablespoons stick margarine
- 1 teaspoon vanilla extract
- 2 ounces block-style fat-free cream cheese (1/4 cup)
- 1 large egg
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 12 ounces dried figs (2 cups)
- 3 tablespoons sugar
- 3 tablespoons boiling water
- 1 tablespoon light-colored corn syrup
- 1 tablespoon lemon juice
- Cooking spray
Combine first 4 ingredients in a large bowl beat at medium speed of a mixer 2 minutes or until light and fluffy. Add egg beat at high speed 1 minute or until the mixture is very smooth. Combine flour, baking powder, and salt, and add to sugar mixture, beating at low speed just until flour mixture is moist. Divide dough in half, and gently shape each portion into a ball. Wrap dough in plastic wrap, and chill 8 hours or overnight.
Place figs in a food processor, and pulse 6 times or until chopped. With processor on, slowly add 3 tablespoons sugar, water, corn syrup, and lemon juice through food chute, and process until smooth, scraping sides of processor bowl twice. Spoon the fig mixture into a bowl cover and chill 8 hours or overnight.
Shape each ball of dough into a 10-inch log. Remove plastic wrap cut each log into 10 (1-inch) slices. Quickly shape slices into 20 balls place on a tray lined with wax paper. Chill 30 minutes.
Place each ball of dough between 2 sheets of wax paper, and flatten to a 3 1/2-inch circle. Spoon 1 level tablespoon fig mixture into the center of each circle. With floured hands, fold dough over filling to form a triangle, and pinch edges together to seal. Place triangles 2 inches apart on baking sheets coated with cooking spray, and bake at 400° for 10 minutes or until pastries are lightly browned. Remove from pans, and cool on a wire rack.