HAMENTASCHEN
This hamentaschen recipe is perfect for celebrating Purim. You can use any filling of your choice: fruit jam, spreads, or preserves.
Provided by Keren Schumow Carter
Categories Desserts Cookies Filled Cookie Recipes
Time 2h10m
Yield 30
Number Of Ingredients 14
Steps:
- Sift together all-purpose flour, baking powder, and salt in a bowl. Set aside.
- Beat eggs with an electric mixer in a second bowl until smooth. Set aside.
- Mix sugar, vegetable oil, orange and lemon zests and juices, and vanilla extract in a third bowl. Add to beaten eggs; mix well. Add the flour mixture and beat until the dough starts to pull away from the sides of the bowl and forms a ball.
- Place dough onto a floured work surface and knead until it no longer sticks to your fingers. Shape into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
- Whisk egg, cream, and water together to make glaze.
- Divide chilled dough into 4 sections. Roll out dough on floured work surface with a floured rolling pin until it is about 1/8-inch thick. Use a cookie cutter or jar lid to cut out circles about 4 inches in diameter.
- Place 1 teaspoon of apricot jam in the center of a dough circle. Pinch 2 sides together to create 2 sides of a triangle. Use some of the egg glaze as 'glue' if needed. Fold the bottom of the circle up to form the third side of the 'hat,' leaving a little of the filling visible in the center. Repeat with remaining dough circles and filling.
- Place cookies on the prepared cookie sheets. Brush tops with egg glaze mixture using a pastry brush. Sprinkle with sugar.
- Bake in the preheated oven until light golden brown, about 18 minutes. Cool for 10 minutes before transferring to a cooling rack with a spatula.
Nutrition Facts : Calories 153 calories, Carbohydrate 26 g, Cholesterol 22.5 mg, Fat 4.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 83.3 mg, Sugar 11.2 g
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