This hamentaschen recipe is perfect for celebrating Purim. You can use any filling of your choice: fruit jam, spreads, or preserves.
Ingredients
Glaze
- 1 egg, beaten
- 1 tablespoon heavy cream
- 1 teaspoon water
- ¾ cup apricot jam, or as needed
- 2 tablespoons white sugar, or as needed
Cookie Dough
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 eggs
- 1 cup white sugar
- ½ cup vegetable oil
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
Directions
Step 1
Sift together all-purpose flour, baking powder, and salt in a bowl. Set aside.
Step 2
Beat eggs with an electric mixer in a second bowl until smooth. Set aside.
Step 3
Mix sugar, vegetable oil, orange and lemon zests and juices, and vanilla extract in a third bowl. Add to beaten eggs; mix well. Add the flour mixture and beat until the dough starts to pull away from the sides of the bowl and forms a ball.
Step 4
Place dough onto a floured work surface and knead until it no longer sticks to your fingers. Shape into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
Step 5
Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
Step 6
Whisk egg, cream, and water together to make glaze.
Step 7
Divide chilled dough into 4 sections. Roll out dough on floured work surface with a floured rolling pin until it is about 1/8-inch thick. Use a cookie cutter or jar lid to cut out circles about 4 inches in diameter.
Step 8
Place 1 teaspoon of apricot jam in the center of a dough circle. Pinch 2 sides together to create 2 sides of a triangle. Use some of the egg glaze as 'glue' if needed. Fold the bottom of the circle up to form the third side of the 'hat,' leaving a little of the filling visible in the center. Repeat with remaining dough circles and filling.
Step 9
Place cookies on the prepared cookie sheets. Brush tops with egg glaze mixture using a pastry brush. Sprinkle with sugar.
Step 10
Bake in the preheated oven until light golden brown, about 18 minutes. Cool for 10 minutes before transferring to a cooling rack with a spatula.
Cook’s Notes:
You can also use non-dairy creamer for a parve version of this recipe.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 153 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat1g | 5% |
Cholesterol23mg | 8% |
Sodium83mg | 4% |
Total Carbohydrate26g | 9% |
Dietary Fiber1g | 3% |
Total Sugars11g | |
Protein3g | |
Vitamin C4mg | 21% |
Calcium28mg | 2% |
Iron1mg | 6% |
Potassium40mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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