Purim-Ready Hamantaschen Recipe
Jewish cuisine offers a wide array of delicious food, and while bagels, challah bread, and latkes come to mind, they are only some of the culture’s delicious foods. The culture has several traditional holiday foods that are prepared in many households generation after generation. Hamantaschen is one of those recipes that’s served during the spring for Purim — a festive holiday full of parades, carnivals, and charitable gifts.
Gather the ingredients for hamantaschen
To make this recipe, you’ll need some baking basics like all-purpose flour, sugar, baking powder, salt, an egg, and butter. To give the dough a citrus flair, pick up an orange as well. For the fillings, pick up a few of your favorite jams and jellies. "I like to use a few different fillings inside the hamantaschen to bring in some different sweet flavors, and it also looks pretty to see the different colors when serving," Hahn shares. Of course, you can make a homemade filling, if you are feeling ambitious.
Make the dough
Pull out a large food processor, and add in the flour, sugar, baking powder, salt, and egg. Blitz for 1 minute to combine the ingredients, then add the cubed butter, orange juice, and orange zest. Pulse again for at least 3 minutes to break down the butter. You will know the dough is ready when the dough forms a ball, and is roughly moving around the food processor bowl. Remove it from the food processor, and place it on a cutting board. Divide the dough into 2 parts, roll each part into a ball, and wrap each half in plastic wrap. Place them in the fridge for at least 1 hour.
Roll and fill the dough
Take the dough sections out of the fridge, and preheat your oven to 350 F. The dough balls will be very hard, so unwrap each portion and thaw for 10 minutes on the counter. Using a rolling pin, roll out both dough portions into a large, ¼-inch thick circle or rectangle. Cut circles out of the dough using a 3 ½-inch round cookie cutter, glass, or lid. You’ll want to cut out 8 circles from each section of dough.
"Once the dough is rolled out, you’ll want to work quickly because the dough will become very soft, and it can be hard to form into triangles that way," Hahn shares. Transfer the dough circles onto 2 baking trays that have been lined with parchment paper, and drop in 1 teaspoon of your choice of filling(s) in the center of each circle.
Shape the dough, bake, and serve
To create the cookie’s triangular shape, bring the left side up towards the filling, angling the dough to create a point at the top. Then, bring the right side over to meet the left, and press the dough together at the top to make a sharp point. Fold up the bottom flap, position it under the right and left flaps, and pinch the corners to sharpen the bottom points of the triangle. "The dough will [form] a flat border around the filling on the cookie top, so be sure to leave some [space for the filling to be seen] when forming the hamantaschen," Hahn says.
Bake for 10 to 12 minutes, or until the dough is golden brown. When done, let them sit on the baking sheets for about 5 minutes, then transfer to a cooling rack for another 10 minutes. Store any leftovers in an airtight container in the fridge for no more than 10 days.
Purim-Ready Hamantaschen Recipe
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- ½ cup butter, cubed
- Zest of 1 orange
- 2 tablespoons orange juice
- ½ cup jam for filling, such as orange marmalade, strawberry, or chocolate
- Add the flour, sugar, baking powder, salt, and egg to a food processor. Blend to combine the ingredients. Then, add the butter, orange zest, and orange juice, and pulse for a few minutes until a soft dough ball has formed.
- Lay the dough on a cutting board, and divide it into 2 sections. Roll each section into a ball, wrap in plastic wrap, and place in the fridge for 1 hour.
- Preheat the oven to 350 F. Take the dough balls out of the fridge, unwrap them, and let thaw for 10 minutes to soften. Roll each dough half out into a ¼-inch thick circle or rectangle.
- Using a 3- to 4-inch round cookie cutter, glass, or lid, cut out 8 dough circles from each rolled-out dough half. Place them on 2 baking sheets that have been lined with parchment paper. Add 1 teaspoon of your choice of filling(s) to the center of each dough circle.
- To shape the dough into triangles, bring the left side of the circle up to partially cover the filling, angling the dough to create a point at the top. Then, bring the right side over the meet the left, and press the dough together at the top to make a point. Fold the bottom flap up, position it under the right and left flaps, and pinch the corners to secure the bottom points of the triangle.
- Bake for 10 to 12 minutes, or until the dough is golden brown. Let the cookies cool for 5 minutes on the baking tray, then for 10 minutes on a cooling rack before serving.
|Calories per Serving||177|
|Total Fat||6.2 g|
|Saturated Fat||3.8 g|
|Trans Fat||0.2 g|
|Total Carbohydrates||29.3 g|
|Dietary Fiber||0.7 g|
|Total Sugars||16.3 g|