Pistachio Hamantaschen Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Additional Time
3 hrs
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Total Time
3 hrs 45 mins
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Servings
36 Cookies
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Calories
46 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Pistachio Hamantaschen Recipe
Description
This recipe starts with a dough made from all-purpose flour, baking powder, salt, water, rose water, vegetable oil, sugar, eggs, and a pinch of salt. The dry ingredients are whisked separately before combining with the wet ingredients, and the dough is kneaded until smooth. Dividing and chilling the dough disks improves handleability for rolling and shaping.
Chilled dough is rolled out thin and cut into 3-inch circles, which are placed on parchment paper-lined sheets. A teaspoon of pistachio spread is placed in the center of each circle before folding the dough into a triangle shape, pinching the seams tightly to enclose the filling while keeping it exposed in the middle. Some may dot the tops with diced pistachios to enhance the texture and nutty flavor.
The hamantaschen are baked at 350°F until set, resulting in pastries with a slightly crisp, delicate crust and a creamy nut filling. These cookies are traditionally associated with festive occasions and provide a balance of floral and nutty flavor notes due to the use of rose water and pistachios.
Ingredients
Dough Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon water more if needed
- ¼ teaspoon rose water
- ¼ cup vegetable oil
- ½ cup sugar
- 2 egg
- 1 pinch salt
Filling Ingredients
- ¾ cup pistachio spread plus more for drizzling
- ⅛ cup pistachios optional, for topping, diced
Instructions
Dough Instructions
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In a large bowl, combine water, rosewater, oil, sugar, eggs and salt.
- Gradually add the flour mixture to the wet ingredients, stirring until dough forms.
- Knead the dough on a flat surface until smooth. Adjust with water or flour if needed for the right consistency.
- Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 3 hours or overnight.
Assembly and Baking
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Roll out half the chilled dough on a floured surface to ⅛-inch thickness.
- Cut circles with a 3-inch cookie cutter and place on the baking sheet. Re-roll the leftover dough and repeat the process until you use up the whole dough recipe.
- Put 1 teaspoon of pistachio spread in the center of each circle.
- Fold to form a triangle, ensuring the filling is visible in the center. Pinch seams to seal.
- Transfer the shaped cookies into the fridge for 30 minutes before baking.
- Bake for 15-18 minutes until golden.
- Drizzle baked cookies with additional pistachio spread. Sprinkle with diced pistachios.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve warm or store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven if desired.
Notes
- Chilling the dough for at least 3 hours or overnight is important for easier rolling and shaping of hamantaschen.
- Use rose water sparingly to achieve a subtle floral aroma without overpowering the pistachio filling.
- Rolling dough to about 1/8-inch thickness ensures a tender yet sturdy cookie shell.
- Pinch the dough edges firmly to keep the triangular shape during baking and prevent filling from leaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 3g | |
| Calories | 46kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 9mg | 3% |
| Sodium | 49mg | 2% |
| Potassium | 13mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 13IU | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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