Hamentashen
Celebrate tradition with a batch of buttery, golden Hamentashen, the beloved triangular cookies often enjoyed during Purim. With a soft, flaky dough made from all-purpose flour, sugar, and rich butter, these festive treats are filled with your choice of jam or other sweet fillings, adding a delightful burst of flavor in every bite. The recipe is simple yet versatile, allowing you to experiment with classic fillings like apricot or prune, or branch out with chocolate and nut spreads. Perfectly portioned for 24 servings and ready in under an hour, these cookies are as fun to shape as they are to eat. Whether you're honoring Jewish heritage or just indulging in a sweet snack, Hamentashen are a must-try for any home baker.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 2 Large eggs
- 1.5 teaspoons Vanilla extract
- 2 tablespoons Milk
- 1 cups Jam or filling of your choice
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Mix until a soft, smooth dough forms. If the dough feels too sticky, add a little more flour, 1 tablespoon at a time.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour to chill.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Lightly flour a clean surface and roll out the chilled dough to about 1/8-inch thick.
Use a round cookie cutter or a glass (about 3 inches in diameter) to cut out circles from the dough.
Place a teaspoon of jam or your desired filling in the center of each circle. Be careful not to overfill, as the filling may spill out during baking.
To form the triangular shape, fold up three sides of the dough around the filling and pinch the corners together tightly to seal, leaving a small opening in the center.
Place the formed Hamentashen on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and allow the Hamentashen to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy!
Nutrition Facts
Calories |
4002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 597.9 g | 217% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 272.2 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 204 mg | 16% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 740 mg | 16% | |
*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.
