Hamantaschen is a cookie usually filled with jam and shaped into a triangle. These cookies are traditionally baked and enjoyed on the Jewish holiday of Purim, and it’s triangular shape represents Haman’s hat, who is the villain in the Purim story. Gifts filled with yummy treats are distributed to friends and family, and of course among the treats are Hamantaschen.
Over the years, I have tried many recipes, and after a few tweaks, I can say that this one has gotten me the best results. Hamantaschen Dough is a bit tricky to master. Sometimes when the cookies bake they may spread open and the filling can leak out. Sometimes they don’t hold its shape while baking. It’s also important to work with the dough at room temperature. If it’s too cold the dough will flake apart when shaping the cookie.
Here is a basic recipe and tips that will help you achieve the perfect results.
These hamantaschen are dairy free and filled with assorted jam filling.
- 1/2 cup margarine (preferably non-hydrogenated) *I use Smart Balance Organic parve butter spread that can be found in a local supermarket
- 1/2 cup sugar
- 3 eggs
- 1 tablespoon lemon zest or orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 1/2 cups flour
In a stand mixer with a paddle attachment, mix margarine and sugar until light and fluffy. Add the zest, eggs and vanilla. Mix well.
Gradually add the flour and salt mixture and mix well until a dough forms. The dough should be smooth and not too sticky. If its too wet or sticky add more flour. If it's too dry add a bit of water.
Take it out of the mixer and shape it into a ball.
*The dough can be refrigerated or frozen until ready to use. When ready to use, remove from refrigerator and let it reach room temperature before working with the dough.
Roll the dough out on a lightly floured surface. If the dough sticks onto your rolling pin, dust it with a little flour and continue to roll.
*If you want a thick cookie, roll it out to 1/4" inch thick, if you want a thin cookie than roll out to 1/8" inch. You don't want it too thin, otherwise they will be too crispy.
Cut out the circles with about a 3" inch cookie cutter. Gather the left over dough and repeat the process.
Prepare 2 baking sheets lined with parchment paper. Preheat oven to 375 F.
Place about 1 teaspoon of filling of your choice into the center of the circle.
*If you fill too much, the filling may leak out while baking. Also, make sure the filling has a thick consistency.
There are 3 steps to folding the Hamantaschen. If properly folded, they will not spread out while baking. It also, creates a little pocket for the filling and prevents it from leaking out.
Tip: You can also slightly with your fingertip, rim the edges with water to make sure you have a more secure seal to prevent the corners from spreading out.
Step 1: Take the left side and fold it toward the center.
Step 2: Take the right side and fold it towards the center, slightly overlapping the top part of the left side to create a triangular tip.
Step 3: Take the bottom and fold up towards the center, also overlapping both corners. Be sure to tuck the left side of this new flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle.
Pinch each corner gently to secure the shape.
Place the cookies on the baking sheet and bake them for about 15-20 minutes until golden brown.
Remove the cookies from the baking sheet and place them on a wire rack to cool. They can be stored at room temperature in plastic container.