Hamantaschen Recipe Easy

My Foolproof Easy Hamantaschen Recipe

Let me share with you my favorite easy Hamantaschen recipe! These delightful triangular cookies have been a part of my family’s Purim celebration for generations. I’ve simplified the recipe over the years, making it accessible even for beginner bakers, while still keeping that traditional taste we all love. Here’s how I create these scrumptious treats with minimal fuss.

My Simple Ingredients

For the dough:

• 2 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (I sometimes use margarine for a parve version)
• 2 large eggs
• 1/4 cup orange juice (freshly squeezed gives the best flavor)
• 1 teaspoon vanilla extract

For the filling:

• 1 cup of your favorite jam or filling (I love using poppy seed, apricot, or prune fillings)

My Easy Hamantaschen-Making Process

1. First, I preheat my oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
2. In a large bowl, I mix together the flour, sugar, baking powder, and salt.
3. In another bowl, I cream the softened butter, eggs, orange juice, and vanilla extract until well combined.
4. I gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. If it’s too sticky, I’ll add a bit more flour.
5. I wrap the dough in plastic wrap and chill it in the refrigerator for about 30 minutes. This makes it easier to work with.
6. On a lightly floured surface, I roll out the dough to about 1/4 inch thickness. Using a 3-inch round cookie cutter (or a glass), I cut out circles.
7. I place a small spoonful of filling in the center of each circle. This is where I get creative with different flavors!
8. Now for the fun part – shaping the Hamantaschen. I fold up the edges to form a triangle, pinching the corners tightly to seal. It’s important to leave a bit of the filling showing in the center.
9. I place the shaped cookies on the prepared baking sheets and bake for about 15-18 minutes, or until they’re lightly golden around the edges.
10. Once they’re out of the oven, I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

My Favorite Fillings and Variations

While traditional fillings like poppy seed and prune are delicious, I love to experiment. Here are some of my favorites:

• Chocolate chips mixed with a bit of orange zest for a chocolatey twist
• Nutella for a crowd-pleasing option
• A mix of chopped nuts, cinnamon, and honey for a baklava-inspired filling
• Cream cheese with a dollop of fruit preserves for a cheesecake-like flavor

Why I Love This Recipe

What I adore most about this Hamantaschen recipe is how it connects me to my heritage. Every time I make these cookies, I think of my grandmother teaching me how to pinch the corners just right. It’s a beautiful way to keep tradition alive in my kitchen.

I also love how versatile this recipe is. The dough is a perfect canvas for all sorts of creative fillings, allowing me to cater to everyone’s tastes. It’s become a fun Purim tradition in my house to come up with new flavor combinations each year.

The simplicity of this recipe means I can involve my kids in the baking process. They love helping to cut out the circles and fill the cookies. It’s a wonderful way to pass down our family traditions and create lasting memories.

My Pro Tips

• If the dough gets too soft while I’m working with it, I pop it back in the fridge for a few minutes to firm up.
• To prevent the Hamantaschen from opening during baking, I make sure to pinch the corners very tightly.
• For a glossy finish, I sometimes brush the edges of the cookies with an egg wash before baking.
• These cookies freeze well, so I often make a double batch and save some for later.

I hope you enjoy making and eating these easy Hamantaschen as much as I do. They’re not just delicious cookies; they’re a sweet connection to tradition and family. Happy Purim and happy baking!