Hamantashen
Celebrate tradition with these delightfully sweet and buttery Hamantashen, a classic pastry synonymous with Purim festivities. These triangular treats feature a tender, flaky dough made with freshly squeezed orange juice for an added citrusy zing and can be filled with your choice of rich and flavorful fillings like apricot jam, poppy seed, raspberry preserves, or even decadent chocolate spread. Perfectly golden and slightly crisp on the edges, these cookies are as fun to make as they are to eat. Whether you’re creating them for a holiday celebration or a charming everyday dessert, Hamantashen offer a beautiful balance of texture and taste. With just 30 minutes of prep time and a versatile filling option to suit every palate, this recipe is a must-try for anyone looking to embrace tradition with a touch of creative flair!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 1 cup Unsalted butter (cold, cut into cubes)
- 2 whole Eggs
- 1 teaspoon Vanilla extract
- 3 tablespoons Orange juice (freshly squeezed)
- 0.75 cups Filling of choice (e.g., apricot jam, raspberry preserves, poppy seed filling, or chocolate spread)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.
Add cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the eggs, vanilla extract, and orange juice.
Pour the wet ingredients into the dry mixture and stir until a dough forms. If the dough is crumbly, gently knead it with your hands until it comes together into a smooth ball.
Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
Using a 3-inch round cookie cutter, cut out circles of dough. Gather and re-roll scraps as needed.
Place about 1 teaspoon of your chosen filling in the center of each dough circle. Be careful not to overfill to prevent leaking during baking.
Fold the edges of the circle toward the center to form a triangle, pinching the corners tightly to seal. Leave a small opening in the center so the filling is visible.
Arrange the folded pastries on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 16-18 minutes, or until the edges are lightly golden.
Remove the hamantashen from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the hamantashen plain or lightly dusted with powdered sugar. Store them in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.4 g | 266% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 896 mg | 299% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 549.0 g | 200% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 244.7 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 179 mg | 14% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 851 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
