hamantaschen

 1 Preheat oven to 3752 Mix the cake mix and the flour. Add eggs, water and oil and mix. it will form a stiff dough.3 Lightly flour your work surface and roll

Cheating Hamentashen (Hamantash)

yellow cake mix

C Flour

Eggs

water

C oil

favorite filling

Tutorial for folding hamantaschen cookies that won't open up or spill. Dough and filling recipes in blog post above.&nbsp;

How to Fold Hamantaschen

Hamantaschen dough (, recipe options linked in blog post above)

Filling

Roll dough between 1/8 - 1/4 inch thick and cut into circles with a cookie cutter or glass rim that is at least 3 inches wide. Place a teaspoon of filling (whichever filling you choose) into the center of each circle. Do not use more than a teaspoon of filling, or you run the risk of your hamantaschen opening and filling spilling out during baking. Cover unused circles with a lightly damp towel to prevent them from drying out while you are filling.

Assemble the hamantaschen in three steps. First, grasp the left side of the circle and fold it towards the center to make a flap that covers the left third of the circle.&nbsp;

Grasp the right side of the circle and fold it towards the center, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle. A small triangle of filling should still be visible in the center.

Grasp the bottom part of the circle and fold it upward to create a third flap and complete the triangle. When you fold this flap up, be sure to tuck the left side of this new flap underneath the left side of the triangle, while letting the right side of this new flap overlap the right side of the triangle. This way, each side of your triangle has a corner that folds over and a corner that folds under-- it creates a "pinwheel" effect. This method if folding is not only pretty-- it will help to keep the cookies from opening while they bake.

Pinch each corner of the triangle gently but firmly to secure the shape.

Repeat this process for the remaining dough circles. Bake according to recipe instructions.

https://content.jwplatform.com/videos/R3nVKvuH.mp4

How to make perfect hamantaschen. Learn different recipes for doughs, fillings, and folding techniques to make perfect Haman's hat cookies for Purim!

How to Make Perfect Hamantaschen

Make these traditional cookies complete with ground almonds and a poppy seed filling, easy and delicious, just like Bubbie's.

Hamantaschen with Easy Poppy Seed Filling

all-purpose flour

baking powder

almonds

butter

confectioner's sugar

sugar

eggs

salt

ground poppy seeds (approx. 2⅓ cups)

milk or orange juice

honey

Lemon zest (optional)

These triangle-shaped hamantaschen cookies are perfectly soft and filled with delicious jams and a homemade poppyseed filling. Step up your game and impress your guests with this unique and flavorful dessert! 

Hamantaschen

unsalted butter (room temperature)

egg (room temperature)

lemon zest

vanilla extract

water (if needed)

Assorted Jams (if desired)

poppyseeds

condensed milk

In a large bowl, beat the butter and sugar together on medium-high speed for 1-2 minutes, until light and fluffy.

Add the egg, lemon zest, and vanilla and mix until fully combined. Scrape down the sides and mix again for 10-20 seconds.

Add the flour and salt and mix until just barely combined in a crumbly dough. Use your hands to press the dough together. If the dough is too dry, add water one tablespoon at a time to help it come together. Be careful not to add too much water, it should only be enough to bring the dough together, not enough to make it sticky. Form the dough into a disk and wrap it with plastic wrap. Chill for 2 hours. While the dough is chilling prepare the poppy seed filling.

Once the dough is chilled, preheat the oven to 350°. On a lightly floured surface, roll the dough out to 1/8 inch thick. You may need to let the dough sit for a few minutes so it is a little easier to roll out without it cracking or crumbling. If it does crack or crumble, use your fingers to pinch the dough back together.

Use a 3-inch round cooking cutter to cut out rounds of dough. Carefully transfer the rounds to parchment-lined baking sheets leaving 1 inch between them. Place 1 teaspoon of poppy seed filling or jam in the center of the dough. Fold up the side of the dough to form a triangle around the filling, pinching the corners together to prevent leaking while baking. You can rub a little water or beaten egg on the corners before pinching it together to help act as glue to keep it from opening. Gather the remaining dough and repeat, though the more the dough is rolled the tougher the cookies will be.

Bake for 12-15 minutes, or until the cookies are just starting to turn golden brown around the corners. Let them cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Use a spice or coffee grinder to grind the poppy seeds into a powder. Transfer poppy seed powder to a medium bowl and add the sweetened condensed milk. Stir until fully combined. Cover and keep in the refrigerator until ready to use.

Poppy Seed Filling

Give the classic hamantaschen a new and delicious twist this Purim. This pistachio halva hamantaschen cookies recipe uses a shortbread dough with a filling made using halva and chopped pistachio nuts.

Pistachio Halva Hamantaschen Cookies

oz Unsalted butter

Powdered sugar

Salt

tsp Vanilla extract

Egg (large)

Egg yolk (large)

All-purpose flour

Cornstarch

Halva (grated (any flavor or plain))

Pistachio nuts (finely chopped)

Egg yolk

Water

In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar on medium speed until light and creamy.Pro tip - do not cream too long, just until the sugar is melted, as we do not want to add too much air into our dough.

Add the egg and egg yolk one at a time. Followed by the vanilla extract.

Next, add the flour, salt, and cornstarch. Combine well into a soft dough. Pro tip - you can combine the dry ingredients first, then add them to the dough.

Divide the dough into two discs. Wrap well in plastic wrap and chill for at least 2 hours or until firm enough to roll.Pro tip - it is important to chill until the dough is firm enough to roll. Otherwise, it will be difficult to shape the cookies.

Dough

Place the pistachio nuts in a food processor and pulse to a coarse powder. Set aside

Crumble the halva in a bowl until it resembles almost bread crumb consistency.

Then, in a medium bowl combine the halva and pistachio together. Set aside until ready to fill.

Pecan pie filling

Roll the chilled cookie dough on a lightly floured surface to about 1/8 thickness.Pro tip -  You want the cookies thin enough so you can overlap the edges without cracking but thick enough so they won&#39;t become too hard.

Using a 3-inch or 3 1/2 inch cookie cutter, cut as many discs as you can and place them on a baking tray.  Pro tip- Line the baking tray with parchment paper or a silicone mat for easy clean-up.

Add about a tablespoon of filling in the center. Pro tip -Do not add too much filling because the hot filling will force the cookies to open during baking.

Dampen the disc edges very lightly with water or egg whitePro tip - you need just a dap of the water or egg whites otherwise it will be difficult to secure these folds

Overlap the three corners as shown in the video. Fold the first two sides over at one end. Then overlap the third side under the first and under the second.Pro tip -At all times each side should be one under and one over the other. Sounds complicated but if you see the video it&#39;s pretty simple.

Roll and fill cookies

Once all cookies are filled - chill them in the fridge while you preheat the oven.

Preheat the oven at  375 °F / 190 °C / Gas Mark  5

Brush the cookies with egg wash. Bake for 10 to 12 minutes until the edges are lightly golden.

Cool on the baking tray for 5 minutes transfer to a wire rack to cool completely before you store them in a cookie jar. These will stay for up to a week.

Chill and bake.

https://www.youtube.com/watch?v=D-0-r7MgQ2Y

Give the classic hamantaschen a new and delicious twist this Purim. This pistachio halva hamantaschen cookies recipe uses a shortbread dough with a filling made using halva and chopped pistachio nuts.
Get the full recipe with progress pictures here - https://veenaazmanov.com/pistachio-halva-hamantaschen-cookies/


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Pistachio Halva Hamantaschen - Purim Cookies with Halva

Lekvar or prune butter is one of the classic fillings for making hamantaschen cookies for Purim. Enhanced with orange zest and chopped walnuts, you&#39;ll be amazed what a lovely addition prune butter is to your cookie and pastry recipes.

How to Make Lekvar (Prune Butter)

prunes (about 12)

water (or

orange

orange juice

prune water

walnuts (optional)

Boil prunes

In a small pot, add the prunes and water and bring to a boil over medium heat. Once the water boils, turn the heat down and simmer for 5 to 7 minutes to soften the prunes. Using a strainer or a slotted spoon, remove the prunes and place them in a mixing bowl or a mini food processor, reserving the prune water.

Blend

Place the prunes, orange zest and juice, sugar and 2 teaspoons of the reserved prune water in the bowl of a mini food processor. Pulse until mostly smooth - a few pieces of prune are ok. If using a hand blender or potato masher, put all ingredients in a bowl and proceed to blend. Taste for flavor and notice the texture. If it seems too thick to use easily, add the third teaspoon of the prune water.

Stir

If using nuts, place the mixture in a bowl and mix in nuts. Add about half and see how you like the texture. Use the rest if you want a nuttier result.

Soft chocolate chunk hamentashen dough filled with fudge brownie filling.

Fudge Brownie Chocolate Chunk Hamentashen

TBSP oil

tsp vanilla extract

Tbs orange juice

flour (plus 1/4 cup for rolling out dough)

tsp baking powder

tsp salt

dark chocolate shavings/chocolate chunks

chocolate chips

Tbsp coconut oil

Tbsp flour

cocoa powder

Preheat oven to 175º c/ 350º f.

Prep

Add chocolate chips and coconut oil to a microwave safe bowl and melt for 30 seconds. Mix. If not totally melted microwave another 30 seconds and mix again. Add in egg and sugar and mix well. Add rest of ingredients. Place in fridge to firm up while you make the dough, or in the freezer for a few minutes. Either one does the trick!

Brownie Filling

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the sugar and oil. Beat well. Add eggs, vanilla, orange juice. Mix for one minute.

In a seperate small bowl, add flour, baking powder, and salt and whisk to combine. Add to the wet ingredients and mix until the dough comes together.

Cookie Dough

Flour your work surface well, scrape out the dough and knead it into the extra flour 3 times. Sprinkle more flour under and on top of the dough. Roll out the dough to about 1/4 inch thickness. If you see the dough is sticking to the counter add a bit more flour.

Use a round cookie cutter or the rim of a glass cup to cut out circles from the dough.

Shape

Add a dallop(about a 1/2 Tablespoon) of brownie filling to the centre of each cookie round. Bring the sides in to form a tringle and gently press the edges together so they stick.

Place cookies on a baking sheet fitted with parchment paper. They will expand a little but not spread out so dont worry about them being closer together.

Fill and Shape

Bake for 8 minutes and let cool.

For the glaze, combine the powdered sugar, oil, and lemon juice in a small bowl. If the glaze is too thick to drizzle easily, add 1/4 tsp of lemon juice or water.

Drizzle the glaze over the cookies. Optionally, you can sprinkle a little lemon zest on top as well! Let the glaze set for 5-7 minutes.

Bake

Enjoy!

STORE: store in the cookies in an airtight container at room temperature for up to three days. If you want to freeeze them, do so before adding the glaze. Add the glaze only after they have thawed and you want to serve.

Top 7 hamantaschen recipes from across the web

The most viewed hamantaschen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheating Hamentashen (Hamantash)

How to Fold Hamantaschen

Hamantaschen with Easy Poppy Seed F...

Hamantaschen

Pistachio Halva Hamantaschen Cookie...

How to Make Lekvar (Prune Butter)

Fudge Brownie Chocolate Chunk Hamen...

Top 7 hamantaschen recipes from across the web

The most viewed hamantaschen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheating Hamentashen (Hamantash)

How to Fold Hamantaschen

Hamantaschen with Easy Poppy Seed F...

Hamantaschen

Pistachio Halva Hamantaschen Cookie...

How to Make Lekvar (Prune Butter)

Fudge Brownie Chocolate Chunk Hamen...

The most viewed hamantaschen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine