Hamantaschen Best Ever Recipes

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EASY HAMANTASCHEN



Easy Hamantaschen image

A favorite treat for the Purim holiday! It has always worked better for me if I cover the dough and refrigerate overnight.

Provided by Sharon

Categories     Desserts     Cookies

Time 27m

Yield 24

Number Of Ingredients 8

3 eggs
1 cup granulated sugar
¾ cup vegetable oil
2 ½ teaspoons vanilla extract
½ cup orange juice
5 ½ cups all-purpose flour
1 tablespoon baking powder
1 cup fruit preserves, any flavor

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
  • Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 40 g, Cholesterol 23.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 55.6 mg, Sugar 15.4 g

GREAT-GRANDMOTHER BUBBIE'S HAMANTASCHEN



Great-Grandmother Bubbie's Hamantaschen image

Brought over from Poland by my great-grandmother, these little fruit-filled cookies are traditional for the Jewish holiday Purim where they are put in gift baskets and given to all one's friends. We always make extra so there are some left over for us, they are the best! (The filling can be anything, for a shortcut, you can substitute any flavor of jam, but this is the original filling.)

Provided by Aliza Finley

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 2h50m

Yield 36

Number Of Ingredients 12

2 cups pitted prunes, cooked, drained and mashed
2 cups dried apricots, cooked drained and mashed
3 eggs
1 cup white sugar
½ cup safflower oil
1 lemon, zested
1 orange, zested
4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 tablespoon lemon juice
½ cup chopped walnuts
⅓ cup white sugar, or to taste

Steps:

  • Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass.
  • Mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies.
  • Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 163 calories, Carbohydrate 28.9 g, Cholesterol 15.5 mg, Fat 4.7 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 34.4 mg, Sugar 15.4 g

HAMANTASCHEN



Hamantaschen image

When chef Michael Solomonov and his business partner Steve Cook develop recipes for their Philadelphia restaurants (including Zahav, Abe Fisher and K'Far), they often start by talking about their mothers. "Someone will say, 'Oh wait, my mom makes it like this. Let me get her recipe,' " Michael says. Steve's mom, Susan, provided the dough recipe for these hamantaschen - traditional triangular jam-filled cookies that show up on their menus for the Jewish holiday of Purim. It's a pretty classic recipe, with a few exceptions: Susan adds brown sugar and maple extract to her version. The resulting cookie is extra chewy, and perfectly sweet. -Francesca Cocchi for Food Network Magazine

Provided by Michael Solomonov

Categories     dessert

Time 1h

Yield About 36 hamantaschen

Number Of Ingredients 11

2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
3 tablespoons whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon maple extract (optional)
3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 12-ounce jar apricot preserves

Steps:

  • Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
  • Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
  • Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
  • Spoon a teaspoon of the apricot preserves into the center of each circle of dough.
  • Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
  • Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).
  • Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
  • Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.

HAMANTASCHEN (BEST EVER!)



Hamantaschen (Best Ever!) image

A friend gave me this recipe for hamentaschen, the traditional pastry of the Jewish holiday of Purim. The filling is more likely to please an adult than a child. To use up all the filling takes somewhere between one and two batches of dough. These freeze well. I'm totally guessing on the time it takes to make them. They aren't quick, but worth the effort!

Provided by helowy

Categories     Dessert

Time 2h15m

Yield 2 batches, 72 serving(s)

Number Of Ingredients 16

20 ounces pitted prunes (2 packages)
12 ounces dried apricots (2 packages)
6 ounces dried peaches (1 package)
10 ounces raisins (1 package)
1 orange (thin skinned or peeled)
1 apple
6 ounces apricot jam (1/2 a small jar or to taste)
1 dash lemon juice
1 cup sugar
3 eggs
1 cup oil
1/2 lemon, juice and zest of
1 teaspoon vanilla
3 -5 cups flour (sifted)
2 teaspoons baking powder
1 pinch baking soda

Steps:

  • For the filling, simply chop all the ingredients fine in your food processor and mix well.
  • For the dough, cream sugar and eggs.
  • Add oil and mix until it turns pale yellow and is no longer shiny.
  • Mix in lemon and vanilla.
  • In another bowl combine flour, baking soda, and baking powder.
  • Slowly add dry ingredients to wet. When it becomes difficult to mix, add more flour and knead.
  • Preheat oven to 375°F.
  • To assemble cookies, roll out dough (in batches) to desired thickness (maybe a little thinner than 1/4") and cut into circles of desired size (can use cookie cutter, inverted glass, etc). Put a dollop of filling in the center of each cookie and fold up into a triangular shape, pinching the corners and leaving the center open so that the filling peeks out.
  • Bake cookies for about 15 minutes until they are beginning to brown. I've always greased the cookie sheet very lightly with non-stick spray, but I don't know that you need to.

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Top Asked Questions

What's the best way to make a hamantaschen?
Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight. Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick.
How long does it take to bake a hamantaschen?
Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper). Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
Can you use dairy free hamantaschen for Purim?
This dough produces a tender, sweet hamantaschen. While many who keep kosher prefer dairy-free cookies (so they can be served with a meat meal), others don’t mind adding butter to the mix. This dough provides a dairy hamantaschen option for your Purim menu.
What is the shape of a hamantaschen Cookie?
Hamantaschen are triangle-shaped cookies that are made on the Jewish holiday of Purim to resemble the three-cornered hat worn by Haman (the villain of Purim). The triangle shape is achieved by folding in 3 sides of a circular piece of dough, and pinching it into 3 corners.

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