Hamantaschen

What to Put on the Table With Hamantaschen

• Hot tea
• Coffee
• Fresh oranges

How to Cook Hamantaschen

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1. Mix the flour, baking powder and salt in a large bowl. Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar.

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2. Beat the whole egg with the orange juice, zest and vanilla and stir it into the flour to make a soft dough. Shape it into a disc, wrap and refrigerate for 1 hour.

   Mark done Start 1 hr timer

3. Heat the oven to 180°C / 350°F (160°C / 320°F fan) and line 2 baking trays with baking parchment.

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4. Roll the dough out on a floured surface to 3 mm thick and cut 24 rounds with an 8 cm cutter, re-rolling the scraps.

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5. Put 1 teaspoon of filling in the centre of each round. Fold up three sides to make a triangle, leaving a small opening in the middle, and pinch the corners together firmly.

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6. Set the cookies on the trays, brush the dough with the beaten egg and bake for 15 to 18 minutes, until golden. Cool on the trays for 5 minutes, then move to a wire rack.

   Mark done Start 15 min timer

A Few Notes

Use only 1 teaspoon of filling. More than that swells and pushes the corners open, and the filling leaks out and burns.

Choose a thick jam or lekvar. Runny jam bubbles out in the oven, and if yours is thin, simmer it until it thickens and let it cool.

Pinch the corners hard and press them into the dough. If a triangle starts to unfold, dab a little water on the dough and pinch again.

Leftovers

Keep in an airtight tin for up to 5 days. They freeze for 3 months, and the unbaked shaped cookies also freeze well.

Common Questions

Hamantaschen Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.