To most foodies, this hamentashen recipe can make their day.
It’s is a filled-pocket cookie or pastry in the shape of a triangle that is usually associated with the Jewish holiday of Purim and Haman that falls in March or April.
Here’s a step-by-step guide to quick hamentashen recipe.
Hamentashen Recipe
Hamentashen Recipe Ingredients
- Flour – 4 cups
- Baking powder – 2 teaspoons
- Kosher salt – ¼ teaspoons
- Large eggs – 2
- Large egg yolk – 1
- Sugar – 1 cup
- Vegetable oil – ⅔ cup
- Orange juice of ½ orange
- Brandy – 2 tablespoons
- Lemon zest of 1 lemon
- Poppyseed filling
- Lightly beaten egg – 1
- Lemon juice of ½ lemon
Ingredients for Hamentashen Poppy Seed Filling
- Raisins – ½ up
- Sugar – 4-5 tablespoons
- Salt (for taste)
- Fresh poppy seeds – ¾ cup
- Milk – ½ cup
- Lemon zest – 1 teaspoon
- Lemon juice – ½ teaspoon
- Honey – ¼ cup
- Slightly beaten egg – 1
Hamentashen Recipe Directions
- Stir flour along with salt and baking powder in a medium-sized bowl to form a dough.
- Also, stir egg yolk along with eggs, brandy, zest, sugar, orange juice, and lemon juice after whisking oil in a large-sized bowl.
- Use a plastic wrap to wrap them and flatten it in the size of a disk.
- Allow it to chill overnight.
Directions for Preparing the Hamentashen Poppy Seed Filling
- Add all the ingredients, apart from the beaten egg and lemon zest, in a saucepan and cook it for at least 10-15 minutes over moderate heat.
- Keep stirring the mixture in between to prevent it from sticking to the saucepan.
- Mix a small portion of the filling with the beaten egg.
- Redo this process all over again and mix it into the pot of filling.
- Allow it to cool overnight.
The Next Day…
- Set the oven to 375 degrees Fahrenheit before baking.
- Take 1/4th part of the dough and cut it into a circular shape (or any other shape you prefer) but make sure the size does not exceed 3 inches. (For best results, keep the size between 2.5 to 3 inches.)
- Add a spoon of filling in the middle of the cookie and pinch up one side.
- Next, pinch the other two sides of the cookie to form a triangular shape.
- Let a small portion of the filing remain at its top portion.
- On a cookie sheet, lodge the cookies on placement paper.
- Bake it until it turns brown after brushing it with little beaten egg.
- For best results, bake it for at least 10-15 minutes.
- Store it in an airtight container at room temperature.
- Eat it within 3-4 days.
If you want to be creative with the recipe, you can also consider adding other variants of filling such as a raspberry filling or apricot filling.
For the most popular recipe here on Christina All Day, click here.
