Green Tea Hamantashen

Paula Shoyer Recipe By
  • Cooking and Prep: 1 h 45 m
  • Serves: 18
  • Contains:

When I was visiting Paris in 2011, I saw macarons, chocolate candies and even cakes made with green tea powder.  Green tea is an anti-oxidant and believed to reduce risks of cancer and heart disease, so this is a hamantashen that is good for you.  I fill them with apricot jam, but you can substitute with any flavor you like.  You can find kosher-certified green tea powder online.

Ingredients (8)

Dough

Filling

Start Cooking

Prepare the Dough

  1. In a large bowl, mix together the eggs, sugar, oil, and lemon juice and mix well. Add the green tea powder and mix well. Add the flour and salt and mix until the dough comes together.

  2. Cover the dough with plastic wrap and place in the fridge for one hour to firm up. 

Assemble

  1. Preheat oven to 350 degrees Fahrenheit. Line two to three large cookie sheets with Gefen Easy Baking Parchment or silicone baking mats, or bake it batches.  

  2. Divide the dough in half. Take another two pieces of parchment and sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment to roll out the dough until it is about a quarter-inch thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough.

  3. Use a two- to three-inch drinking glass or round cookie to cut the dough into circles.

  4. Use a metal flat blade spatula to lift the circle and place on another spot on the parchment, sprinkled with a little flour.

  5. Place 3/4 – 1 teaspoon jam in the center and then fold in the three sides towards the middle to form a triangle, leaving a small opening in the center. Pinch the three sides together very tightly. Place on the prepared cookie sheets. Repeat with the remaining dough and roll and cut any dough scraps you have, making sure to sprinkle little flour under and over the dough before you roll.

  6. Bake for 14–16 minutes, or until the bottoms are lightly browned but the tops remain light. Slide the parchment onto wire racks to cool.

Note:

Store in an airtight container at room temperature for up to five days or freeze for up to three months.

Credits

Reprinted with permission from The Holiday Kosher Baker (Sterling 2013). Photo credit Michael Bennett Kress.

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