20 Servings
1 Hour, 40 Minutes
Allergens
This is my favorite hamantaschen recipe. The dough is so easy to prepare, and it calls for oil instead of margarine. These are a soft hamantaschen, but they do not open when baking. Use whatever you enjoy for the filling, whether it’s a traditional filling, or something more trendy. (Get all your hamentaschen fillings inspiration here.) I recommend chocolate chips for kids, as it’s easy for them to handle, and not too messy. Here I used a parve nougat filling, such as Delinut, and some Lotus cookie butter. I used the smallest oxo cookie scoop, filled halfway, to fill the humantashens. Make sure to pinch them well! Dipping them in melted chocolate and decorating the hamantaschen with sprinkles or nuts really adds a wow factor, with very little effort!
Beat eggs and sugar until creamy. Add oil and beat. Add water and extracts. Add baking powder. Gradually add flour until the dough comes together and becomes a good dough consistency.
Cover and refrigerate for an hour.
Roll out dough to a quarter inch thickness, and using a cup or round cookie cutter, cut out round circles.
Fill with favorite filling. Pinch each circle into a hamantashen shape.
Bake at 350 degrees for approximately 17 minutes (until bottom is golden).
To decorate, melt chocolate over a double boiler (you can boil a pot or water and place a bowl or chocolate over, stirring once it starts to melt). Dip corners of each hamantashen into the chocolate, and decorate with a variety of sprinkles, or nuts. Place on Gefen Parchment Paper to allow chocolate to set.
Notes:
These freeze very well.
I wanted to know if i can freeze them after baking and if it stays fresh
Thanks
You can freeze them, ideally before decorating them!
can the dough be frozen before being shaped?
You can freeze the dough before baking. Just wrap it well!
Excellent dough to work with, but only needed 5 cups of flour
Horrible recipe!! Calls for way too much flour and now my dough is ruined. It’s WAY too dry and is just crumbling and I didn’t even put all the flour it calls for. Don’t try this recipe!!!
Awesome!!!
We always put our trays of unbaked hamentaschen in the fridge or freezer for 10 min or so before baking – they harden and this way will not spread open when baking.
If you prefer a more cookie type taschen vs a puffy cakey one, try:
cream together 1 stick of softened (not melted) butter and 1 cup sugar
add in 2 eggs and 1 TBS vanilla
Slowly mix in 3 cups flour
refrigerate or freeze dough…when ready, let soften just a bit, and of floured surface roll, cut, fill, fold, cool/freeze, bake on parchment paper for 18 min at 350. Makes about 2.5 dozen. Best ever! SOLO brand filling makes for the best traditional filling flavors (prune, poppy, raspberry, apricot)
These were great, but even following instructions explicitly they did open up during baking. Then I repeated the recipe but
chilled them 15 minutes
prior to baking and they baked up nicely with much better form.
Hi! How many hamantaschen does this recipe make? I’m making it for 2 people so I’m wondering how much I should adjust the recipe.
Thank you!
20 hamantaschen.
Should an egg wash be used to hold the hamantaschen when baking?
No need for egg wash. Don’t put too much filling in the round, and when you pinch the corners, if you are worried, wet the edges of the dough a bit with your finger and press the edges together. It should prevent the edges from opening.
I have been using my grandmothers recipe for 50 years! Tried this new recipe this year and it was easy to make, easy to work with and so amazingly delicious! Thank you kosher.com for all your amazing ideas and recipes. As an “Oma” I share them constantly I love learning new ideas and recipes !
oh wow!!!! what a fantastic recipe… easy to make, yummy dough, simple to roll out and deal with, a real winner… pays to give it a shot!!!
a freilichen purim!!!
This recipe is really not too hard to make and the dough came out soft and good.
Thank you! 🙂
Totally YUM!!!!
The perfect cookie! I have tried upwards of 20 hamentaschen recipes over the last few years, and have finally found the one I’ve been looking for! This one is soft and cakey, but doesn’t puff up too much or burst open even if you overfill them. You can fold them to close or pinch them, and they look great no matter what. I sub in orange zest for the almond extract and everyone has loved them. Thank you for such a wonderful pareve recipe that doesn’t use margarine!
We are so happy to hear that you love this recipe!