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Dairy
Medium
20 Servings
Allergens 
1 Hour
Diets
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
1 cup oil
7 ounces (200 grams) soft butter
1 teaspoon Gefen Vanilla Sugar
1 cup freshly squeezed orange juice
6 cups (750 grams) Mishpacha Flour
2 teaspoons baking powder
7 ounces (200 grams) finely ground walnuts
3 and 1/2 ounces (100 grams) ground coconut
1/2 cup sugar
1/2 cup Gefen Confectioners’ Sugar or other powdered sugar
2 eggs
1/4 cup plus 2 tablespoons Gefen Cocoa
1/2 cup plus 1 tablespoon sugar
1/4 cup water
5 and 1/2 ounces (150 grams) butter
1/2 cup plus 2 tablespoons cookie crumbs or bread crumbs
3 egg yolks
1 tablespoon vanilla flavoring
1 cup Alfasi Cabernet Sauvignon or other semisweet red wine
3/4 cup sugar
7 ounces (200 grams) poppy seeds
zest from 1 whole lemon
1 cup cookie crumbs or bread crumbs
3 and 1/2 ounces (100 grams) butter
1 tablespoon vanilla flavoring
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.
Meanwhile, prepare the filling of your choice.
Combine all ingredients.
Place first five ingredients in a small saucepan and cook over low heat.
When you have a smooth consistency, remove from heat and let cool slightly.
Beat yolks with vanilla and add to cooled mixture. Mix well.
Cook the wine and sugar until it reaches a boil.
Add remaining ingredients and mix well.
Remove from heat and cool in the fridge.
Preheat oven to 320 degrees Fahrenheit (160 degrees Celsius).
Knead the cool dough one more time and divide into four. Roll out each piece on a floured surface.
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 Parchment Paper.
Bake for about 15 minutes or until nicely browned.
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