Purim Hamantaschen
Delightfully sweet, triangular yeast or cookie pockets filled with luscious fruit preserves or poppy seeds, traditionally baked for the festive holiday of Purim.
Ingredients
- •3 cups all-purpose flour (375g)
- •1/2 cup granulated sugar (100g)
- •2 teaspoons baking powder
- •1/4 teaspoon salt
- •3/4 cup unsalted margarine or softened butter (170g)
- •2 large eggs
- •1 teaspoon vanilla extract
- •1 tablespoon fresh orange juice
- •3/4 cup fruit jam or poppy seed filling (lekvar)
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- 2
Add the softened margarine or butter, eggs, vanilla extract, and orange juice to the dry ingredients.
- 3
Mix until a smooth dough forms, being careful not to overwork it.
- 4
Divide the dough in half, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
- 5
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- 6
Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
- 7
Cut out 3-inch circles using a drinking glass or a round biscuit cutter.
- 8
Place 1 teaspoon of jam or poppy seed filling in the exact center of each dough circle.
- 9
Fold the three sides of the circle inward over the filling to form a triangle, pinching the three corners firmly to secure them while leaving a small peek of the filling visible in the center.
- 10
Transfer the formed hamantaschen to the prepared baking sheets, leaving space between them.
- 11
Bake for 12 to 15 minutes, or until the edges are just lightly golden brown.
- 12
Allow them to cool completely on the baking sheet before transferring to a wire rack.
💡 Chef tips
- Pinch the corners very tightly so they do not pop open and leak the filling during baking.
- You can easily make the dough a day ahead of time and keep it wrapped tightly in the refrigerator.
- Store baked hamantaschen in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
✅ How it should turn out
The finished hamantaschen have a tender, buttery shortcrust exterior with a sweet, jammy center that is aromatic with vanilla and orange.