The Secret To Making Hamantashen
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However you fill ’em, start with this great dough.
Purim is right around the corner! To help celebrate, we are sharing a (not so secret) tip to help make sure your hamantashen keep their signature shape and contain the delicious fillings.
If you’ve made hamantashen for decades or this is your first time, here’s a little trick we picked up: chill the cookies before you pop them in the oven. Shape them into the iconic triangle, then put the tray in the fridge for 30 minutes or freezer for 10.
Scroll down for the full recipe. Don’t forget to pick up some fresh flour. Pereg Pastry Flour is great for cookies. If you’re looking for a gluten-free option try our Oat Flour.
Hamantashen Recipe
Ingredients:
- ½ cup (1 stick) butter softened
- ⅔ cup sugar
- 1 egg
- 1 Tbsp milk
- 1 tsp vanilla extract
- 2 ½ cups Pereg Natural Pastry Flour (plus more for rolling)
- 2 tsp baking powder
- ½ tsp salt
- Filling of your choice: apricot jam, poppy seed paste, prune butter, date spread
- For chocolate cookies add 5 Tbsp Pereg Natural Cocoa Powder during step 3.
Directions:
- In a stand mixer with the paddle attachment (or in a large bowl with a large spoon) cream the butter and sugar together.
- Add in egg, milk, and vanilla extract.
- Slowly mix the flour, baking powder, and salt into the butter mixture.
- On a floured surface, roll out the dough into ¼ inch thick sheet. Cut out 3-inch diameter circles. Place a small dollop (about 1 tsp) of filling into the center of each cookie and pinch together sides into 3-sided hamantashen. If you have trouble with the corners staying together brush on a little water.
- Carefully set the formed hamantashen on a parchment-lined baking sheet, leaving 2 inches between each cookie. Chill in the fridge for 30 minutes (or 10 minutes in the freezer) this helps the cookies keep their shape while baking.
- While hamantashen are chilling preheat oven to 400°F with rack in center of oven.
- Bake the cookies, one tray at a time, for 8-12 minutes, until golden brown around the edges. Let cool completely before enjoying.
