The first time I was introduced to Hamentashen was in school as we studied Israel, I was immediately hooked on the tasty pastries. As Purim approaches, we thought we’d share this delicious homemade Hamentashen recipe with you. These are really easy to make and a great way to experience the flavors of this amazing land from your very own home.
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The History Of Hamentashen
Hamentashen (also spelled hamentasch, homentash, homentasch, homentaschan, or even (h)umentash.) are associated with the Jewish holiday of Purim which you may remember from the book of Esther in the Bible. They symbolize the defeat of their enemies when Haman sought to destroy the Jews.
What Is Hamentashen?
Hamentashen are flaky filled-pocket cookie or pastry recognizable for its triangular shape. that is traditionally filled with apricot, prune, and poppy seed filling. However chocolate and other fruit fillings have become popular to fill them with.
Supplies To Make Hamentashen
- Measuring Cups & Spoons
- Standup Mixer
- Rolling Pin
- Cookie Sheet
- Silicone Baking Mat
or Wax Paper
- Spatula
Ingredients To Make Hamentashen
1 cup of raw sugar
1 1/3 cups room temperature butter
2 large room temperature eggs
6 tablespoons water
1/2 teaspoon vanilla extract
4 cups all-purpose flour
Fillings of choice
Directions To Make Hamentashen:
Cream together sugar and butter in a standup mixer.
Add eggs and cream until smooth.
Stir in water and vanilla.
Add flour, and mix until dough forms a ball.
Wrap in plastic and refrigerate a few hours.
Heat oven to 375 F and line baking sheets with parchment paper or silicone baking mat.
Pinch off walnut-size pieces of dough and roll into a ball. Press the ball between two pieces of waxed paper and transfer to the prepared baking sheets spacing about 1 inch apart. You can also roll out the dough and use a circular cookie cutter to cut the dough.
Place a bit of filling in the center of each circle of dough, don’t overfill them or they will overflow in the oven. Pinch to form a three-cornered hat or triangle.
Bake about 15 minutes or until just starting to brown.
Remove from oven and allow to sit for a minute or so.
Using a spatula, carefully remove the cookies to a wire rack to cool completely.
Store cookies in a tightly covered container.
Print Hamentashen Recipe
Homemade Hamantaschen Cookies
Ingredients
Ingredients
- 1 cup of raw sugar
- 1 1/3 cups room temperature butter
- 2 large room temperature eggs
- 6 tablespoons water
- 1/2 teaspoon vanilla extract
- 4 cups all-purpose flour
- Fillings of choice
Instructions
Directions:
- Cream together sugar and butter in a standup mixer.
- Add eggs and cream until smooth.
- Stir in water and vanilla.
- Add flour, and mix until dough forms a ball.
- Wrap in plastic and refrigerate a few hours.
- Heat oven to 375 F and line baking sheets with parchment paper or silicone baking mat.
- Pinch off walnut-size pieces of dough and roll into a ball. Press the ball between two pieces of waxed paper or plastic wrap and transfer to the prepared baking sheets spacing about 1 inch apart. You can also roll out the dough and use a circular cookie cutter to cut the dough.
- Place a bit of filling in the center of each circle of dough, don't overfill them or they will overflow in the oven. Pinch to form a three-cornered hat or triangle.
- Bake about 15 minutes or until just starting to brown.
- Remove from oven and allow to sit for a minute or so.
- Using a spatula, carefully remove the cookies to a wire rack to cool completely.
- Store cookies in a tightly covered container.
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