Hamentashen
User Reviews
5
Hamentashen
Description
This Hamentashen recipe begins with creaming together eggs, vegetable oil, sugar, and vanilla extract, creating a smooth and creamy base. Dry ingredients including all-purpose flour, salt, and baking powder are sifted and incorporated, resulting in a pliable dough that may need additional flour if sticky. The dough is rolled out to about 1/4 inch thickness and cut into circles using a cookie cutter.
Each circle is filled with a spoonful of fruit preserves or alternative fillings such as chocolate, nuts, or poppy seeds. The dough edges are folded into a triangular shape and pinched to seal the filling inside. Before baking, the cookies are brushed with an egg wash to promote a glossy, golden crust. Baking for about 15 to 20 minutes yields cookies that are tender with a slightly crisp exterior.
Hamentashen offer a distinctive shape and versatile fillings, making them suitable for festive occasions or as a sweet treat. The dough can be adjusted slightly for desired texture by varying flour addition during kneading.
Ingredients
- 5 egg divided use
- 1 cup vegetable oil
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 5 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- fruit preserves fillings of your choice
- chocolate
- nuts
- poppy seeds
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine 4 eggs with the oil, sugar, and vanilla, and beat until smooth and creamy.
- In a separate bowl, sift together the flour, salt, and baking powder.
- Add the dry ingredients to the sugar mixture, and mix until combined.
- Knead the dough for about a minute before rolling it out. The dough will be a little sticky, so you may need to add a bit more flour.
- Roll the dough out on a floured surface until it is 1/4 inch thick.
- Cut out circles using a round cookie cutter, and place the circles onto a parchment-lined cookie sheet. You can fit about 12 to 15 cookies on each sheet.
- Add a spoonful of the filling of your choice to the center of each circle.
- Fold the edges in to create a triangular shape, and pinch the corners.
- Brush the unbaked hamentashen with an egg wash, which can be made using 1 egg and a tablespoon of water, beaten with a fork to combine.
- Bake for 15 to 20 minutes or until the cookies just begin to turn golden brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 60mg | 3% |
| Potassium | 91mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 10g | 20% |
| Vitamin A | 40IU | 1% |
| Calcium | 30mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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