These are the first hamentashen I ever made. The dough is really easy to work with and the result is a wonderful hamentashen with a delightful texture that’s a joy to eat. The recipe is super simple, you can even make it together with your kids. A classic recipe to have in your arsenal.
Makes 40 amazing hamentashen
420 grams flour (3 cups)
100 grams sugar (1/2 cup)
200 grams butter
1 Tbsp baking powder
2 egg yolks
2 Tbsp lemon juice
2 Tbsp sour cream / orange juice
Poppy seed filling
Parve chocolate spread of choice
Dates and nuts
Any filling you like
1. I recommend reading this before you start. Cut the butter into small cubes and transfer to the bowl of a mixer. Add the other ingredients and mix on relatively low speed until you get a coarse crumb consistency. Stop the mixer and gather the dough into a ball.
2. Divide the dough in two. Wrap one part in cling film and refrigerate. Roll out the other half and cut 8 cm circles with a cookie cutter or glass. Place 1/2 tsp of whatever filling you like in the center of each circle, and close into a triangle. Repeat with the second half of the dough.
3. Preheat an oven to 180°C.
4. Arrange the hamentashen on a baking tray lined with parchment paper. Bake for around 15 minutes or until the edges turn golden.
*5. Just before serving, sprinkle with icing sugar.
Good to know…
The hamentashen keep for 4-5 days in a closed container. You can freeze them. You can also use the dough to make butter cookies or flower cookies with jam.
If you want to make chocolate hamentashen, substitute 1 Tbsp flour with 1/2 Tbsp cocoa powder + 2 Tbsp sugar. Oil doesn’t work well if you want to make this dairy-free / parve. Use butter flavored margarine instead. You can also substitute orange juice for the lemon juice, in the same quantities.
Tips for making the perfect hamentashen / butter cookies