Hamantashen with Three Fillings

Yael Dagan Recipe By
  • Cooking and Prep: 1 h
  • Serves: 20
  • Contains:

This Hamantashen dough made with oil (yay!) is extremely easy to roll out, and stay closed nicely. Each filling adds another layer of flavor and they are what really make these out of this world. Try them, everyone will be thanking you!

 

Yields 80 hamantashen 

Ingredients (25)

Dough

Coconut-Nut Filling

Chocolate Filling

Poppy Seed Filling

Start Cooking

Prepare the Dough

  1. Combine all ingredients adding flour last just until you have a soft dough that doesn't stick to your hands. Let rest for half an hour.

  2. Meanwhile, prepare the filling of your choice.

For the Coconut-Nut Filling

  1. Combine all ingredients.

For the Chocolate Filling

  1. Place first five ingredients in a small saucepan and cook over low heat.

  2. When you have a smooth consistency, remove from heat and let cool slightly.

  3. Beat yolks with vanilla and add to cooled mixture. Mix well.

For the Poppy Seed Filling

  1. Cook the wine and sugar until it reaches a boil.

  2. Add remaining ingredients and mix well.

  3. Remove from heat and cool in the fridge.

Assemble and Bake

  1. Preheat oven to 320 degrees Fahrenheit (160 degrees Celsius).

  2. Knead the cool dough one more time and divide into four. Roll out each piece on a floured surface.

  3. Cut out circles with a glass and place a small amount of desired filling in the middle of each circle. Pinch corners to form hamantashen and place on a baking tray lined with Gefen Easy Baking Parchment Paper.

  4. Bake for about 15 minutes or until nicely browned. 

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