I really wanted another good hamentashen recipe. I know there are already several on the site, but here’s one more!
What’s nice about this recipe is that the dough is really easy to work with. It doesn’t need to be refrigerated or to rest. You can make it and get straight to work on your hamentashen!
Within half an hour you’ll have freshly baked hamentashen for the family. I made these really cute and bite-sized, that way the dough goes a little further and it’s easier for portion control.
Who says making hamentashen is complicated? It’s so easy, especially with this recipe.
Makes 25 bite-sized (small) hamentashen
150 grams cold butter
100 grams sugar (1/2 cup)
280 grams flour (2 cups)
1 egg + 1 egg yolk
1 tsp baking powder
1. Cut the butter into small cubes and transfer to the bowl of a mixer. Add the flour, sugar, egg, egg yolk, and baking powder, and mix on relatively low speed until you get a coarse crumb consistency. Stop the mixer and gather the dough into a ball.
2. Roll out the dough and cut 5 cm circles with a cookie cutter or small glass. Place 1/2 tsp of whatever filling you like in the center of each circle, and close into a triangle.
3. Preheat an oven to 180°C.
4. Arrange the hamentashen on a baking tray lined with parchment paper. Before you put them in the oven, make sure the edges are properly closed. Bake for 15 minutes or until the edges turn golden. Let cool.
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. I recommend doubling the recipe, these go fast!