Preheat oven to 350 degrees Fahrenheit.
Knead all ingredients, except custard, together to form a smooth dough.
Roll out dough between two sheets of Gefen Parchment Paper and cut out circles.
Place a tablespoon of custard in each circle and pinch sides to form hamantaschen.
Bake for 10 minutes.
Directions
About
Notes:
Once baked and cooled, refrigerate the hamantaschen in an airtight container for three to four days. For longer storage, freeze them in a sealed bag for up to one month. To thaw, leave them at room temperature for about an hour before serving. If you prefer to freeze the unbaked dough, shape the hamantaschen, freeze them on a tray until solid, then transfer to a sealed bag and freeze for up to one month. Bake from frozen, adding a few extra minutes to the baking time.
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