Purim Hamantaschen
These classic, buttery triangular cookies are a festive staple of Purim, filled with a sweet poppy seed or fruit preserve center.
Ingredients
- •2 1/2 cups all-purpose flour
- •1/2 cup granulated sugar
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened
- •1 large egg
- •1 tablespoon orange juice
- •1 teaspoon vanilla extract
- •1/2 cup poppy seed filling or fruit preserves (apricot or prune)
Instructions
- 1
In a large bowl, whisk together the flour, sugar, and salt.
- 2
Add the softened butter, egg, orange juice, and vanilla extract. Mix until a smooth dough forms.
- 3
Wrap the dough in plastic wrap and refrigerate for at least 1 hour to make it easier to handle.
- 4
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 5
On a lightly floured surface, roll the dough out to 1/8-inch thickness.
- 6
Use a 3-inch round cookie cutter or glass to cut circles out of the dough.
- 7
Place a teaspoon of filling in the center of each circle.
- 8
Fold the edges of the circle inward to form a triangle, pinching the corners firmly to seal them while leaving a small portion of the filling visible in the center.
- 9
Place on the prepared baking sheet and bake for 12 to 15 minutes, or until the edges are lightly golden.
- 10
Transfer to a wire rack to cool completely before serving.
💡 Chef tips
- To prevent the cookies from opening during baking, ensure you pinch the corners very tightly and chill the shaped cookies for 15 minutes before putting them in the oven.
- You can make the dough up to 2 days in advance and keep it refrigerated, or freeze it for up to a month.
- Store the finished cookies in an airtight container at room temperature for up to 5 days.
✅ How it should turn out
The finished hamantaschen should have a tender, shortbread-like crust that is lightly golden, with a sweet, jammy center that is perfectly set.