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Traditional Hamantashen

February 28, 2012 by overtimecook 23 Comments

With Purim coming up, Jewish cooks from all over are scrambling to be creative in their Purim treats. There have been numerous twists on Hamantashen posted on other blogs. I myself created two great twists on the traditional Hamantash for Ami Magazine, as well as adorable Hamantashen cake pops for Joy of Kosher. But…let’s not completely forget the original!

If you have always been one of those people who admire hamantashen, but can’t get your homemade version to look right, you’re in luck. The Humble Hamantashen Fairy (that would be me) is here to provide you with the tips and tricks you need to make your hamantashen look like they came from a bakery. Scroll down for the recipe, then check out my tips and step by step pictures on my guest post on Cook Kosher.

Hamantashen

Adapted from The Heimishe Kitchen

Ingredients:

4 1/2 cups flour

pinch salt

4 teaspoons baking powder

1 cup sugar

3 egg yolks, whites reserved for topping

1 teaspoon vanilla extract

2 sticks (1 cup) butter or margarine

1/2 cup orange juice

Filling: your choice of jams, or Nutella

Instructions:

Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, stir together the flour, salt, baking powder and sugar. Add the egg yolks, vanilla, margarine and orange juice. Mix until it forms a smooth dough.

On a well-floured surface, roll the dough out. Make sure it isn’t too thin (details on my guest post). Using a circle cookie cutter, or the rim of a glass (about 2 inches in diameter) cut circles out of the dough. Place about 3/4 teaspoon of your choice of filling in the center of each circle. Do not overfill.

Bring two arcs of circle up to meet in the center. Raise the third side of the circle to meet the first two arcs. Pinch together all of the seams where the dough meets. Using your finger, rub a bit of egg white into the seam.

Place the shaped hamantashen on a parchment lined cookie sheet, and bake at 350 for 15-18 minutes.

Don’t forget to read through my tips before baking these to ensure they come out perfect!

Enjoy!

Thanks for coming by! Stay tuned for some more adorable purim treats! -Miriam

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Filed Under: Cookies, Dessert, Traditional Tagged With: Cookies, hamantashen, purim


Comments

  1. kitchenbelleicious says

    February 28, 2012 at 8:29 am

    oh that is just incredible. It looks so fresh and delicious.I love the design. You my friend are amazing

    Reply
    • overtimecook says

      February 28, 2012 at 11:32 pm

      Oh wow, thank you! What a compliment!

      Reply
  2. Erin says

    February 28, 2012 at 11:31 am

    I’ve never had these before but they are very pretty!

    Reply
    • overtimecook says

      February 28, 2012 at 11:34 pm

      I guess these are one of those traditional foods that seeped their way into New York culture but haven’t made it all over the country yet. 🙂

      Reply
  3. Shira Zwebner says

    February 28, 2012 at 1:42 pm

    These look delicious! Do they result in soft cookies or are they hard? I’m looking for a hamentaschen recipe with a soft cookie.

    Reply
    • overtimecook says

      February 28, 2012 at 1:49 pm

      They are quite soft- in fact, many of my tasters were quite surprised when tasting them, because most Hamantashen are hard.

      Reply
  4. Irene Saiger says

    February 28, 2012 at 9:11 pm

    They look perfect! I always use my mother-in-law’s recipe but I may try this one.

    Thanks!
    Irene

    Reply
  5. Vanilla Bean Baker says

    February 28, 2012 at 9:33 pm

    I am going to try to make these sometime. I love that they are filled with different ingredients and I love their shape. Thank you for sharing your recipe, I’m glad that it results in a soft cookie.

    Reply
    • overtimecook says

      February 28, 2012 at 11:33 pm

      Thank you Paula! If you’ve never tried Hamantashen you really need to- they’re so delicious!

      Reply
  6. NerdyBaker says

    March 1, 2012 at 10:23 pm

    These look yummy, I will have to try them!

    Reply
  7. esti w. says

    February 6, 2013 at 2:21 pm

    how thin do you roll out the dough? 1/4 inch?

    Reply
    • overtimecook says

      February 6, 2013 at 11:20 pm

      Hi Esti – that’s about right.

      Reply
  8. Hindy says

    March 12, 2014 at 10:51 am

    How in advance can I make the dough? I’d like to prepare it a few hrs before so my daughter can shape them is that ok?

    Reply
  9. Yael says

    March 14, 2014 at 2:54 pm

    I just made these. The dough was wonderful to work with. However, they did not hold their shape as well as I would have liked. Taste great though

    Reply
  10. Jennifer says

    February 16, 2015 at 8:12 am

    Can you use oil instead of margarine? Like avocado or coconut? Thanks!

    Reply
    • overtimecook says

      February 16, 2015 at 9:32 am

      I haven’t tried it with oil, so I can’t say for sure.

      Reply
  11. miriam says

    February 25, 2015 at 7:41 pm

    Hi,

    how long does it take to do this recipe and how many pieces come out?

    thank you

    Reply
  12. D says

    March 1, 2015 at 7:26 pm

    The dough is very dry.what did I do wrong?

    Reply
  13. Esther says

    February 9, 2016 at 3:52 pm

    Do these freeze well?

    Reply
    • overtimecook says

      February 10, 2016 at 3:11 pm

      Yes!

      Reply
  14. Moaning Myrtle says

    March 8, 2020 at 12:38 pm

    Perfect! loved these!

    Reply
  15. PetiteM says

    February 9, 2021 at 7:26 pm

    I couldn’t access your tips for making the Hamantashen

    Reply

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