Purim Hamantaschen
Celebrate the joyous holiday of Purim with these delightful homemade hamantaschen! These buttery, triangular cookies feature a tender, orange-zested dough that envelops your choice of rich and flavorful fillings—think fruity jam, sweet poppy seed paste, or decadent chocolate spread. With a simple yet rewarding process, this recipe allows you to master the art of shaping the iconic three-cornered treats while infusing them with your own creative flair. Perfectly golden and slightly crisp, each bite offers a blend of textures and tastes that's sure to be a hit at any Purim gathering. Whether you're baking with family or creating a festive gift, these traditional Purim hamantaschen are as fun to make as they are to eat!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 300 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 120 grams desired filling (jam, poppy seed filling, chocolate spread, etc.)
- 1 tablespoon milk (optional, for brushing)
Instructions
In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract and orange zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is sticky, add a little more flour, one tablespoon at a time, until manageable.
Divide the dough into two portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or until firm.
Preheat the oven to 190°C (375°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of dough to about 3-4 mm (1/8 inch) thick.
Using a round cookie cutter or the rim of a glass (about 7.5 cm or 3 inches in diameter), cut out circles of dough and place them on the prepared baking sheets.
Place about 1 teaspoon of your chosen filling in the center of each circle.
Fold the edges of each circle toward the center to create a triangular shape, pinching the corners tightly to seal the dough around the filling.
If desired, brush the tops of the hamantaschen lightly with milk for a golden finish.
Bake in the preheated oven for 12-15 minutes or until golden brown around the edges.
Cool the hamantaschen on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy, or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.0 g | 254% | |
| Saturated Fat | 101.6 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 457.0 g | 166% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 220.7 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 285 mg | 22% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 925 mg | 20% | |
*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.
