Purim Hamentaschen
Celebrate the festive joy of Purim with these classic, buttery Hamentaschen cookies, a traditional treat that everyone will adore. These triangular cookies boast tender, flaky dough made from a simple blend of all-purpose flour, cold butter, and a hint of vanilla, offering the perfect canvas for your choice of sweet fillings like fruit preserves, poppy seed, or chocolate. With their signature folded edges encapsulating the filling, Hamentaschen are as beautiful as they are delicious. Whether you're baking for a crowd or enjoying them at home, this recipe is easy to follow and yields 24 cookies in just under an hour. Perfect for Purim celebrations or anytime you crave a delightful homemade pastry, these cookies bring history, flavor, and fun into every bite.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups unsalted butter (cold, cut into pieces)
- 2 units large eggs
- 1 teaspoons vanilla extract
- 2 tablespoons cold water
- 1 cup fruit preserves or filling of choice
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Add the cold butter pieces to the mixture and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate smaller bowl, whisk together the eggs, vanilla extract, and cold water.
Slowly add the wet ingredients to the flour mixture, stirring until the dough comes together. If it's too dry, add an additional teaspoon of water at a time as needed.
Turn the dough out onto a lightly floured surface and gently knead it until smooth. Divide it into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour to chill.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a 3-inch round cookie cutter (or glass) to cut out circles.
Place a small dollop (about 1 teaspoon) of your chosen filling in the center of each circle. Be careful not to overfill, as it can cause the cookies to burst.
To shape the Hamentaschen, fold the edges of the circle toward the center to form a triangle, pinching the corners firmly to seal the edges.
Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
Repeat with the remaining dough and filling, re-rolling scraps as needed.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the baking sheets from the oven and allow the Hamentaschen to cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these delightful Purim treats, or store them in an airtight container for up to 1 week.
Nutrition Facts
Calories |
3937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 585.2 g | 213% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 270.4 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 169 mg | 13% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 690 mg | 15% | |
*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.
