Hamentashen Dough Recipes

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Cookie Dough Hamantaschen image

Get our basic cookie dough recipe to make your own perfect hamantaschen. Choose your fillings or try this simple idea.

Provided by Jamie Geller Test Kitchens

Categories     Desserts

Time 32m

Yield 36 cookies

Number Of Ingredients 8

1 stick plus 3 tablespoons unsalted butter or margarine, softened
½ cup sugar
1 large egg
3 tablespoons orange juice
1 teaspoon vanilla
¼ teaspoon salt
About 2¾ cups all-purpose flour
Assorted jams or fruit butters, or quick homemade filling (see note)


  • To make the dough:1. Beat the butter or margarine until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 5 minutes.2. Beat in the egg.3. Blend in the juice, vanilla and salt.4. Stir in enough of the flour to make a soft dough. Wrap the dough in plastic wrap and chill until firm, at least 1 hour.To fill and make the hamantaschen:1. Preheat the oven to 375°F.2. Remove the dough from the fridge. If it feels too hard to roll out, let it stand at room temperature until malleable, but not too soft.¼ inch thick. 3. Flour a clean work surface. Divide the dough into two pieces and roll the dough to about 1/4 inch thick. 4. Cut rounds of dough with the edge of a drinking glass or circle cookie cutter, dipped in flour. Repeat rolling and rounding with remaining scraps of dough.5. Place a dollop of jam on each round. Pick up the sides and pinch them together to form a triangle, leaving the jelly center exposed.6. Line a few baking trays with parchment paper.7. Place the hamantaschen about 1 inch apart. Bake until golden brown, about 12 minutes. Tips To make a quick homemade filling, mix eight ounces of date spread with ½ cup of coarsely chopped nuts and zest of one lemon.

Nutrition Facts :


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


  • 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


Hamentashen image

Provided by Duff Goldman

Categories     dessert

Time 1h

Yield about 3 dozen

Number Of Ingredients 20

4 cups flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 cup vegetable oil
2 large eggs plus 1 large egg yolk
1 cup sugar
Zest of 1 lemon
Juice of 1/2 lemon
Juice of 1/2 orange
2 tablespoons brandy
Raspberry or apricot preserves, or Poppy Seed Filling, recipe follows, for filling
1 egg, lightly beaten
1/2 cup raisins
3/4 cup fresh poppy seeds* (see Cook's Note)
1/2 cup milk
4 to 5 tablespoons sugar
Pinch salt
1/4 cup honey
1 teaspoon lemon zest plus 1/2 teaspoon of the juice
1 slightly beaten egg


  • In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, zest, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed. Wrap in plastic wrap, flatten into a disk and chill overnight.
  • When ready to bake, preheat oven to 375 degrees F.
  • Working with about one quarter of the dough at a time and leaving the remaining in the refrigerator, roll on lightly floured surface a little less than 1/4-inch thick. Cut circles (or other fun shapes) using cookie cutters 2 1/2 to 3 inches. Place a spoonful of filling in center (about 1 teaspoon per cookie) and then pinch one side up. Turn and pinch second and then third to make a triangular shape. Leave a little bit of the filling showing at the top. For non-traditional shapes, use your imagination: tubular, squares, bite-size or even some flat cookies depressed in the center with a bit of filling there.
  • Place cookies on parchment paper on cookie sheet, brush with a little beaten egg for sheen and bake until nicely browned, 10 to 15 minutes.
  • Keep room temp in airtight container but consume within 3 to 4 days, tops.
  • Combine everything except the lemon zest and juice and the beaten egg into a saucepan and cook over moderate heat until thick, 10 to 15 minutes. Stir often. Add zest and juice. Take a bit of the filling and mix it into the beaten egg. Repeat, then mix the egg mixture into the pot of filling. Cool overnight.


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


  • 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 With Yeast Dough image

I was raised on yeast "hammies" and to this day can't eat cookie ones! I also like the poppyseed filling the best. Will post the prune filling recipe separately.

Provided by Maxxr

Categories     Dessert

Time 2h40m

Yield 24 serving(s)

Number Of Ingredients 13

1/2 cup warmed milk
1/2 cup warm water
5 teaspoons dry yeast
1 teaspoon sugar
1 cup all-purpose flour
1/2 cup sugar
1/2 cup melted and cooled butter or 1/2 cup vegetable oil
1/2 teaspoon vanilla extract
3 eggs, at room temperature lightly beaten
1 1/2 teaspoons salt
4 -5 cups all-purpose flour
1 whole egg, mixed with
2 tablespoons milk or 2 tablespoons water


  • Starter:.
  • Place the milk in a large mixing bowl and mix with the water, yeast, sugar and flour to make a sloppy batter.
  • Cover and allow to stand for 20- 30 minutes.
  • Dough:.
  • Stir the sponge and add it to the sugar, melted butter, vanilla, eggs, salt and enough flour to make a soft, kneadable dough.
  • Knead for 5 to 8 minutes until smooth.
  • Cover well with greased plastic wrap and let rise until doubled.
  • At this stage, you can also refrigerate until the next day but allow dough to reach room temperature before proceeding.
  • Divide the dough in half.
  • Work, with one piece, leaving the rest of the dough covered with a tea towel.
  • Roll the dough out to about 1/4 inch thick.
  • Cut out 3 inch circles with a cookie cutter or glass.
  • Brush the circles with egg wash.
  • Put tablespoon of desired filling in each.
  • Bring 3 edges together to form triangles.
  • Brush the filled hamantaschen with additional egg eash and sprinkle lightly with sugar if desired.
  • Repeat with remaining dough.
  • 15 minutes before baking, preheat the oven to 350°F Line 1 or 2 baking trays with parchment paper.
  • Place the hamantashcen on the trays.
  • Cover lightly with a tea towel and let them rise 15 to 25 minute.
  • Bake 18 to 20 minutes until medium golden.
  • Cool on the baking sheets.

Nutrition Facts : Calories 164.2, Fat 5.2, SaturatedFat 2.9, Cholesterol 45.2, Sodium 188.1, Carbohydrate 24.9, Fiber 0.9, Sugar 4.5, Protein 4.3


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


  • 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.


Working Mom's Hamentashen image

This is a great recipe to use when you're short on time but don't want to deprive your family of that famous Jewish fruit-filled cookie around Purim time. Versions of this recipe have circulated around the Colorado Springs Jewish community for years. At a Purim carnival one year, I asked for someone's copy of the recipe.

Provided by JGIRLSCOUT

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 5

1 (18.25 ounce) package moist yellow cake mix
1 cup all-purpose flour
2 eggs
2 tablespoons water
1 cup fruit preserves, any flavor


  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
  • Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 29.9 g, Cholesterol 15.9 mg, Fat 3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 151.7 mg, Sugar 15.8 g


Hamentashen With Yeast Dough image

Posted in response to a recipe request. Hamentashen are the filled triangular pastries eaten on the Jewish holiday of Purim. Traditional fillings are either prune or poppy seed. In the last 15 years or so I've been having a lot of fun coming up with other fillings, like peanut butter and chocolate, and apple cinnamon. Prep time includes the time the dough takes to rise.

Provided by Mirj2338

Categories     Breads

Time 2h25m

Yield 20 serving(s)

Number Of Ingredients 10

1 (1/4 ounce) package active dry yeast (2-1/2 teaspoons)
1/3 cup sugar
1 teaspoon salt
4 cups flour
1 cup warm water
1/3 cup vegetable oil
1 large egg
1 large egg
1 tablespoon water
chocolate chips (purchased filling of your choice!) or toffee pieces (purchased filling of your choice!)


  • Combine all the dry ingredients.
  • In a separate bowl, mix together all the liquid ingredients.
  • Gradually add the dry ingredients to the liquid to form a dough.
  • Knead the dough for 5-10 minutes until it is smooth and elastic.
  • Spray a large mixing bowl with Pam and place the dough inside.
  • Spray the Pam on the dough and cover loosely with a towel until the dough doubles in size.
  • Punch down the dough.
  • Divide into thirds on a lightly floured surface.
  • Roll out each piece until it is ¼-inch thick.
  • Cut out 3-inch rounds.
  • Reroll scraps.
  • Place the filling in the center of each dough round.
  • Fold three sides up to form a triangle, leaving some filling exposed in the center.
  • Place the hamentashen 2 inches apart on greased cookie sheets.
  • Cover again and let rise at room temperature until nearly double, about one hour.
  • Preheat the oven to 350°F.
  • Brush the tops of the hamentashen with the egg wash.
  • Bake for about 25 minutes or until golden brown.
  • Transfer to a wire rack to cool.

Nutrition Facts : Calories 144.4, Fat 4.4, SaturatedFat 0.7, Cholesterol 21.1, Sodium 124.2, Carbohydrate 22.6, Fiber 0.8, Sugar 3.4, Protein 3.4


Hamantaschen image

Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews' deliverance from the detested Haman. Make sure the cookie dough is well chilled before you roll it out so it won't stick to your rolling pin or counter and tear.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 60 cookies

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
2 teaspoons grated orange zest
2 tablespoons freshly squeezed orange juice
2 teaspoons pure vanilla extract
3 large eggs
4 cups all-purpose flour, sifted
4 teaspoons baking powder
1/2 teaspoon salt
1 cup poppy seeds
1/2 cup milk
1/4 cup plus 2 tablespoons honey
1/4 cup golden raisins
1/2 teaspoon grated lemon zest


  • In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light in color and fluffy, 3 to 4 minutes. Add orange zest, orange juice, vanilla extract, and 2 eggs, one at a time, scraping down the sides of the bowl when necessary
  • Sift together flour, baking powder, and salt. With the mixer on low speed, slowly add to butter mixture until just combined. Divide dough into thirds. Wrap tightly in plastic, and refrigerate for at least 1 hour.
  • Heat oven to 350 degrees. Remove one-third of the dough from the refrigerator at a time. On a liberally floured surface, roll dough to a 1/8-inch thickness. With a 3-inch fluted round cutter, cut out as many circles as possible, and place on a prepared baking pan. Chill until firm, about 30 minutes.
  • Meanwhile make the poppy-seed filling: Grind poppy seeds in a food processor. Place seeds in a medium saucepan. Add milk and honey. Cook over a medium-low heat until thickened, stirring occasionally, about 20 minutes. Add raisins and lemon zest. Remove from heat. Cool completely before using.
  • Remove chilled circles from refrigerator. Place each filling into a medium pastry bag fitted with a coupler. Pipe 2 teaspoons of filling into the center of each circle. Whisk together remaining egg with 1 teaspoon of water. Brush edges with egg wash. Fold in sides to form a triangle. Pinch dough to enclose the filling.
  • Bake the cookies in the center rack of the oven until golden, 12 to 15 minutes. Cool cookies on baking sheets for 5 minutes; then transfer to wire racks to cool completely.


Hamantashen image

These are the easiest hamantashen I've ever made! They are a bit sweet, roll out easily and are consumed quickly! My kids don't want to give them to their friends! Traditional fillings are prune and poppy seed. You can use any canned pie filling, whole fruit jelly, chocolate chips, or any type filling your family likes! Be creative with these- we put mini chocolate chips in the dough!

Provided by SANDI

Categories     Desserts     Cookies

Time 2h15m

Yield 36

Number Of Ingredients 8

1 ½ cups butter or margarine, softened
1 cup white sugar
2 eggs
6 tablespoons orange juice
1 tablespoon vanilla extract
2 teaspoons baking powder
4 ½ cups all-purpose flour
1 (12 ounce) can poppyseed filling


  • In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
  • Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 23.4 g, Cholesterol 30.7 mg, Fat 8.9 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 5.1 g, Sodium 85.7 mg, Sugar 5.9 g


Hamantaschen Dough (Aka Hamantashen / Oznei Haman) image

I found this excellent, pareve, hamantash recipe on a forum for Jewish women. This dough is very easy to work with and makes a crisp cookie. The cookies freeze very well.

Provided by blucoat

Categories     Dessert

Time 35m

Yield 60 cookies

Number Of Ingredients 8

3 eggs
1 cup sugar
3/4 cup oil
1/3 cup apple juice or 1/3 cup orange juice
5 -5 1/2 cups flour
1 tablespoon vanilla extract
1/8 teaspoon almond extract (optional)
1 tablespoon baking powder


  • Beat eggs and sugar until creamy.
  • Add oil and beat. Add juice and extracts. Add baking powder. Gradually add flour until it becomes a good dough consistency.
  • Fill with favorite filling and shape.
  • Bake at 350°F on lined baking sheet for about 10 minutes (until bottom is golden).


Hamantaschen image

Provided by Mimi Sheraton

Categories     project, dessert, side dish

Time 1h30m

Number Of Ingredients 12

1/2 cup unsalted butter
1/4 pound real cream cheese
1/2 cup sour cream
Pinch of salt
2 teaspoons sugar
1 large egg
2 3/4 cups flour, approximately
1 pound prune jam (lekvar)
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon cinnamon
2/3 cup finely chopped walnuts


  • Let butter and cream soften at room temperature. Cream them together until thoroughly blended; beat in sour cream.
  • Stir in salt, sugar and the egg.
  • Gradually beat in flour, adding just enough to make a dough that will stick together. Form a ball, wrap in waxed paper and chill overnight.
  • Before rolling out dough, prepare filling by blending prune jam with remaining ingredients. Set aside.
  • Divide dough in half; place one half in the refrigerator while you roll the first. Place a sheet of waxed paper on the counter top or pastry board and place the first half of the dough on it. Top with a second sheet of waxed paper. Using a rolling pin, roll dough between sheets of waxed paper, turning the dough over with the paper so it is rolled on both sides and lifting the sheets of paper between every two or three rollings. Dough should be about 1/8-inch thick.
  • Roll the second half of the dough in the same way.
  • Using a 3 1/2- to 4-inch round cookie cutter, cut circles from the rolled out dough. Place a well-rounded teaspoon of prune filling in the center of each circle.
  • Moisten the edges of each circle with a little cold water and shape triangles; be sure to pinch the three corner seams tightly closed.
  • Arrange hamantaschen on cookie sheets and place in refrigerator for 30 minutes to an hour before baking.
  • Preheat oven to 400 degrees. Bake hamantaschen for about 15 minutes or until bottoms and tops are golden brown.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 71 milligrams, Sugar 17 grams, TransFat 0 grams

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Black sesame goes directly in the hamantaschen dough in this recipe, lending it a nuttier flavor that’s a nice contrast to the sweet strawberry filling. Make sure to check out Kristin’s blog post as well for tips on baking hamantaschen like a pro. Get the recipe; Landolakes, Fig with walnuts and orange These hamantaschen have a slightly Sephardic bent with the inclusion of figs, …
From kosher.com
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2016-05-08 Using the whisk attachment, cream the sugar and oil till smooth (about 3 minutes) Add the egg, vanilla & citrus peel one at a time and whisk until combined. Slowly add the flour one cup at a time to mixer and whisk some more until a dough starts to form. Add the salt. Use a rubber spatula to scrape down the sides.
From kosherlikeme.com
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Carrot Cake Hamantaschen. Cookies, Dessert, Hamantaschen, Holiday. Yeah, these are as legit as they look!! Shredded carrots and spices like cinnamon and nutmeg in the dough, homemade pecan bourbon raisin filling, topped with cream cheese frosting that basically tastes like cheesecake. I left out the coconut because I’m the only one in my ...
From melindastrauss.com
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2022-02-19 Prepping the Dough. Beat butter and sugar: In a large bowl, beat the butter and sugar together on medium-high speed for 1-2 minutes, until light and fluffy. Add wet ingredients: Add the egg, lemon zest and vanilla and mix until fully combined. Scrape down the sides and mix again for 10-20 seconds.
From therecipecritic.com
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Dissolve yeast in a quarter cup of the water. Stir in one teaspoon of the sugar and let stand until foamy, 5-10 minutes. Add the remaining water, remaining sugar, oil, eggs, and salt. Blend in one and a half cups of the flour. Add the remaining flour, a half cup at a time, until the mixture holds together. On a lightly floured surface, knead ...
From kosher.com
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2018-02-08 Hamentashen Recipe. These are the first hamentashen I ever made. The dough is really easy to work with and the result is a wonderful hamentashen with a delightful texture that’s a joy to eat. The recipe is super simple, you can even make it together with your kids. A classic recipe to have in your arsenal. Makes 40 amazing hamentashen
From nikibfood.com
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2021-02-05 Preheat the oven to 400˚F. Take two pieces of wax or parchment paper and place the dough in between. Roll it out until it is 1/16’’ thick. Use a 2 ½’’ round cutter to make circles and set them aside. Push the scraps of dough together and re-roll it …
From birthrightisrael.foundation
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easy hamantaschen recipe with premade dough. YouTube. My Jewish Mommy Life. 59.9K subscribers. BEST HAMENTASHEN RECIPE! Watch later. Copy link. Info.
From cakebaking.net
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2021-02-17 Savory Hamantaschen Inspired by Spain, Russia, India and Beyond. These recipes feature tangy herbed lamb and pine nut boreka-taschen; smoked salmon and cream cheese piroshki-taschen in a yeasted sour cream rye crust; masa-taschen with chipotle beer squash; creamy cauliflower paneer samosa-taschen in a rich chickpea flour crust; and smoky …
From jewishboston.com
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2012-03-01 Add sugar to the bowl. Use an electric mixer to cream the butter and sugar together for a few minutes till light and fluffy. Add the egg, vanilla, and orange zest to the bowl. Beat again till creamy and well mixed. Sift flour and salt into the bowl. Mix with the electric mixer on low speed till a crumbly dough forms.
From toriavey.com
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2022-05-10 7. Seal up the ends of the dough with your hands. 8. Using a sharp knife, cut the dough into 2-inch to 1 ½ inch pieces. Place them on the baking tray, leaving a little space between each piece. 9. Bake your vegan hamantaschen recipe in the oven for about 20 minutes or until they are lightly golden brown.
From adrisrecipe.com
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Refrigerate until cold. Preheat the oven to 375°F. Prepare several parchment-lined or greased baking sheets. To assemble the hamantaschen: Working with one half of the dough at a time, flour it thoroughly, and roll it into a 16" x 18" rectangle approximately 1/8" to 1/4" thick. Cut the dough into circles with a 3 1/2" round cutter.
From kingarthurbaking.com
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2019-03-04 Preheat oven to 350F/180C. Line 2 pans with parchment paper and set aside. Roll out the dough on a floured surface until it’s about 1/8-inch (4mm) thick. If the dough is too crumbly and breaks, leave it for a few minutes to soften. Cut rounds of dough using a 3-inch (8 cm) cutter or a glass.
From prettysimplesweet.com
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2021-10-22 Mix the eggs, oil, sugar, and vanilla in a mixing bowl until well combined. Add the flour, baking powder, and salt and mix until well combined in a stif dough. Wrap the dough in plastic wrap and chill in the refrigerator for about an hour (or longer). Roll the dough out to 1/8-inch thickness and cut into circles.
From allwaysdelicious.com
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Top Asked Questions

How do you make hamantaschen?
Place about 1 teaspoon of the poppy seed filling into the center of each circle of dough. Brush the edges of the circles with a bit of water. Roll up 3 edges of the circle to form a triangular shape and pinch the edges together to seal the cookies. Use the dough scraps to roll, fill and shape more hamantaschen.
What is hamentashen dough and how is it made?
Most hamentashen dough is made with butter. While buttery dough is delicious, it can be hard to shape and handle. This dough uses oil instead of butter. It is every bit as delicious as the buttery kind, but in my opinion, much easier to deal with. Using oil instead of butter also makes this recipe parve if that is important to you.
How to make Purim pareve hamentashen?
This classic pareve Hamentashen dough is an essential recipe for your Purim holiday repertoire. 1. Preheat oven to 350° F. 2. In the bowl of an electric mixer, cream together shortening and sugar. 3. Add eggs and vanilla and continue mixing. 4. Add baking powder, salt and about 1½ cups of flour.
Can you freeze hamantaschen dough?
You can cut the dough into larger circles, if you prefer more bites per cookie! Freeze the uncooked hamantaschen on cookie sheets before baking — this helps them to retain their shape and stops the filling from spilling over while in the oven. Fill these triangular cookies with whatever filling you enjoy the most.

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