Hamentaschen recipe

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Ingredients

4 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 eggs
1 cup white sugar
½ cup vegetable oil
1 orange, zested and juiced
1 lemon, zested and juiced
1 teaspoon vanilla extract
1 egg, beaten
1 tablespoon heavy cream
1 teaspoon water
¾ cup apricot jam, or as needed
2 tablespoons white sugar, or as needed

Nutrition Info

153 calories
carbohydrate: 26 g
cholesterol: 22.5 mg
fat: 4.6 g
fiber: 0.7 g
protein: 2.6 g
saturatedFat: 0.9 g
servingSize: -
sodium: 83.3 mg
sugar: 11.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sift together all-purpose flour, baking powder, and salt in a bowl. Set aside.

  2. Beat eggs with an electric mixer in a second bowl until smooth. Set aside.

  3. Mix sugar, vegetable oil, orange and lemon zests and juices, and vanilla extract in a third bowl. Add to beaten eggs, mix well. Add the flour mixture and beat until the dough starts to pull away from the sides of the bowl and forms a ball.

  4. Place dough onto a floured work surface and knead until it no longer sticks to your fingers. Shape into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.

  5. Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.

  6. Whisk egg, cream, and water together to make glaze.

  7. Divide chilled dough into 4 sections. Roll out dough on floured work surface with a floured rolling pin until it is about 1/8-inch thick. Use a cookie cutter or jar lid to cut out circles about 4 inches in diameter.

  8. Place 1 teaspoon of apricot jam in the center of a dough circle. Pinch 2 sides together to create 2 sides of a triangle. Use some of the egg glaze as 'glue' if needed. Fold the bottom of the circle up to form the third side of the 'hat,' leaving a little of the filling visible in the center. Repeat with remaining dough circles and filling.

  9. Place cookies on the prepared cookie sheets. Brush tops with egg glaze mixture using a pastry brush. Sprinkle with sugar.

  10. Bake in the preheated oven until light golden brown, about 18 minutes. Cool for 10 minutes before transferring to a cooling rack with a spatula.

Recipe Yield

30 cookies

Recipe Note

This hamentaschen recipe is perfect for celebrating Purim. You can use any filling of your choice: fruit jam, spreads, or preserves.

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