Hamantashen

12 Feb

Through the years I’ve tried several different types of Hamentashen.  Some of my favorites include almond pastry with apricot filling, gingerbread pastry with pear filling, cream cheese pastry with any fruit filling, yeast pastry and chocolate pastry with cherry filling.  Though all good, sometimes I think there’s nothing better than a plain-old-simple-pastry with assorted fruit fillings.

Here’s my recipe for Simple Hamantashen dough.  You can fill these with anything you want — jam, pie filling, chocolate, etc.  I’ve made my own apricot, pear, poppy seed, prune and other fillings, but there are lots of great fillings out there, ready to go.  Use whatever you like.

I use lemon zest in the recipe because I really love the hint of lemon flavour it adds to the cookies, but you can leave it out and they’ll still be delicious.

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Ingredients:

  • 1/2 cup margarine, soft
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • zest of one lemon
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 1/2 cups flour
  • assorted fruit jams, pie fillings or other fillings

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Preheat an oven to 350°.

Using an electric mixer or a stand mixer with the paddle attachment, cream the margarine and sugar together until light and fluffy.  Add the eggs and vanilla and mix until incorporated. Add the lemon zest, baking powder and salt and mix through.  Add the flour and mix on low until it’s all combined and a ball of dough forms.

Divide the dough into 2 sections, setting one aside.  Roll the other section approximately 1/8″ thick on a well-floured counter.  Use a cutter to cut out 2 1/2″ – 3″ circles.  You can keep the scraps and re-roll them once.

Place about 1 tsp. of a filling of your choice in the center of each circle.  Bring three sides of the dough together to make a triangle.  Pinch the three corners together and place on a baking sheet lined with parchment paper.  Continue with the rest of the dough.

Place the hamantashen in the oven and bake 15-17 minutes, or until the bottom and edges are golden brown.

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You can make the dough the day before you want to make them, keeping it in the fridge, well wrapped.

Makes approximately 4 dozen hamantashen.

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5 Responses to “Hamantashen”

  1. Melissa February 19, 2013 at 9:18 am #

    For those of us without dairy baking concerns: does real butter work in this recipe?

    • Pam February 19, 2013 at 9:34 am #

      Absolutely! I usually use Earth Balance margarine sticks for baking parve items which I substitute with butter (and vice versa) all the time.

  2. rona perlov February 19, 2013 at 1:32 pm #

    Hi Pam,
    Can you tell me if this recipe is sticky?How hard is it to work with?

    • Pam February 19, 2013 at 5:18 pm #

      Hi Rona,

      It’s not sticky — and if it is sticky, you should add a little extra flour. It’s a very easy recipe to work with — just flour the counter and rolling pin so it doesn’t stick to either and you can roll the dough out right away (and re-roll the scraps).

  3. avirose April 4, 2016 at 12:34 pm #

    Hey Pam! I used a slightly altered version of your recipe (oil instead of margarine and a mix of whole and plain flour) and it was delish! Made it for our twins’ preschool (kid with dairy allergy in their class) and it was a hit. I also did a fancy-shmancy batch with browned butter and hands down, your version was easier to use, crispier and gobbled up faster. Have you ever played with whole wheat inclusion? I’d love to be more exact next year.

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