Raspberry Hamantaschen Recipes

EASY PIE DOUGH RASPBERRY HAMANTASCHEN

Steps:

• Preheat the oven to 350F. Line a baking sheet with parchment paper
• Unroll the dough, and roll it 1/8" inch thick
• With the help of a glass or cookie cutter, cut the dough into 3" circles
• Spoon 1 teaspoon of raspberry preserves in the center
• Pinch the dough in three spots into a triangle shape (look at the images in the post for guidance)
• Transfer them to the lined baking sheet and bake for 25 minutes

HAMENTASHEN

Steps:

• 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

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, sugar, and baking powder together in a large bowl. Cut in margarine with 2 knives or a pastry blender. Add eggs and vanilla extract; mix well until dough comes together and is smooth. If dough is sticky, add more flour.
• Roll out dough on floured work surface until it is about 1/4-inch thick. Press the rim of a glass into flour and then into the dough to cut out circles.
• Place 1/2 teaspoon filling into the center of each circle. Fold up the 3 sides into a triangle shape, pinching the sides together tightly to seal. Transfer cookies to baking sheets.
• Bake in the preheated oven until cookies are golden brown, about 25 minutes.

EASY HAMANTASCHEN

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.

RASPBERRY HAMANTASCHEN

Steps:

• In a large bowl, combine almond flour and salt.
• In a smaller bowl, combine oil, agave, vanilla and water.
• Mix wet ingredients into dry.
• Chill dough in refrigerator 1 hour.
• Roll out dough between 2 pieces of parchment paper ¼ - ½ inch thick.
• Cut dough into circles (size of your choosing).
• Make a light indentation with your forefinger in the center of each circle.
• Drop ½ teaspoon of raspberry jam into the center of each circle.
• Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie.
• Bake at 350° for 8 minutes until cookies are golden brown around the edges.
• Serve.

STRAWBERRY HALVA HAMANTASCHEN

Steps:

• To make the dough, mix all the ingredients together with your hands to form a dough. Cut it in half and form into two discs. Wrap the discs and chill for about 1 hr.
• To make the halva filling, mix the tahini and honey in a small bowl with a pinch of sea salt. If it's very thick, add a little water - take care not to add too much or it will become too liquid.
• Roll out one of the pieces of dough on a lightly floured surface until it's about 2-3mm thick. It's important to keep it thin or the hamantaschen will be too chunky once folded. Cut out circles of the dough using a 6 or 7cm pastry cutter - the smaller the cutter, the more hamantaschen you will have.
• Smear about ½ tsp of the halva filling on each circle, and top with about ¼ tsp jam - you don't want any more than about a teaspoon of the two combined, or it will be awkward to fold and the filling will ooze out when baking.
• To assemble the hamantaschen, paint the outer edge of a circle very lightly with egg wash. Take the lower left edge of the circle (if it was a clock face, it would be from 5 to 8 o'clock) and fold it at an angle towards the centre to make a flap that covers the left third of the circle. Next, take the opposite side of the circle (7 to 3 o'clock) and fold it up towards the centre, slightly overlapping the left side flap to create a triangular tip at the bottom of the circle. You should be able to see the filling in the middle. Finally, fold the top part of the circle downwards to create a third flap and complete the triangle - a small triangle of filling should be visible in the centre. Gently press the points of the triangle together to make them really stick. Ideally, you want the edges to be over the next one on one side and under on the other to create a pinwheel effect. Place the hamantaschen on a baking tray lined with baking parchment and chill for 20-30 mins to firm up. Repeat with the remaining circles, then with the second disc of dough and the remaining filling.
• Heat the oven to 180C/160C fan/gas 4. Bake for about 20 mins until golden brown - check after 15 mins that they're not getting too dark. Transfer to a wire rack to cool.