Best 2 Classic Hamantaschen Recipes

Indulge in the delectable flavors of Hamantaschen, a traditional Jewish pastry with a rich history dating back centuries. These triangular-shaped cookies are synonymous with the joyous festival of Purim, symbolizing the victory of good over evil. Often filled with sweet and savory delights, Hamantaschen are a true delight for both the eyes and the palate. Our collection of Hamantaschen recipes encompasses a variety of delectable fillings, from classic poppy seed and prune to more contemporary options like Nutella and raspberry. Each recipe is carefully crafted to ensure perfect texture and irresistible taste, making them the perfect treat to share with loved ones during Purim celebrations or any special occasion.

Here are our top 2 tried and tested recipes!

HAMANTASCHEN

Hamantaschen image

When chef Michael Solomonov and his business partner Steve Cook develop recipes for their Philadelphia restaurants (including Zahav, Abe Fisher and K'Far), they often start by talking about their mothers. "Someone will say, 'Oh wait, my mom makes it like this. Let me get her recipe,' " Michael says. Steve's mom, Susan, provided the dough recipe for these hamantaschen - traditional triangular jam-filled cookies that show up on their menus for the Jewish holiday of Purim. It's a pretty classic recipe, with a few exceptions: Susan adds brown sugar and maple extract to her version. The resulting cookie is extra chewy, and perfectly sweet. -Francesca Cocchi for Food Network Magazine

Provided by Michael Solomonov

Categories dessert

Time 1h

Yield About 36 hamantaschen

Number Of Ingredients 11

Ingredients

2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
3 tablespoons whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon maple extract (optional)
3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 12-ounce jar apricot preserves

Steps:

Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
Spoon a teaspoon of the apricot preserves into the center of each circle of dough.
Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).
Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.

CLASSIC HAMANTASCHEN

Classic Hamantaschen image

A three-cornered, soft buttery cookie traditionally eaten during the Jewish holiday Purim, our classic Hamantaschen recipe is made from scratch and filled with your favorite flavor of jam or preserves.

Provided by Molly Yeh

Categories Dessert

Time 3h

Yield 20

Number Of Ingredients 9

Ingredients

1 cup unsalted butter, softened
4 oz (half 8-oz package) cream cheese, softened
1 egg yolk
1/2 teaspoon vanilla
1/4 teaspoon almond extract
Dash salt
2 1/2 cups Gold Medal™ all-purpose flour
Powdered sugar
1 cup jam or preserves (any flavor)

Steps:

In large bowl or bowl of stand mixer, beat butter and cream cheese until blended. Add egg yolk, vanilla, almond extract and salt; beat well. Gradually add flour, beating until well combined. Wrap dough in plastic wrap; refrigerate 2 hours.
Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
Dust work surface with powdered sugar. Working with half of the dough at a time (keep remaining half refrigerated), roll out dough with rolling pin. With 3-inch cookie cutter, cut out rounds. Spoon 2 teaspoons jam in center of each. Moisten edges of dough rounds with water; pinch each into 3-cornered shape. Place on cookie sheets.
Bake 9 to 12 minutes or until edges are slightly brown. Cool completely on cooling racks. Dust with powdered sugar.

Nutrition Facts : ServingSize 1 Serving

Tips:

Choose the right dough. There are many different recipes for hamantaschen dough, so choose one that you like and that will work well with your filling.
Make sure the dough is cold before rolling it out. This will help prevent it from sticking to your work surface and will make it easier to work with.
Roll out the dough thinly. This will help the hamantaschen to cook evenly.
Use a variety of fillings. There are many different types of fillings that you can use for hamantaschen, so get creative and experiment.
Be careful not to overfill the hamantaschen. If you do, they will be difficult to seal and may burst open while they are baking.
Bake the hamantaschen until they are golden brown. This will ensure that they are cooked through.
Enjoy the hamantaschen! They are a delicious and festive treat that can be enjoyed by people of all ages.

Conclusion:

Hamantaschen are a delicious and versatile treat that can be enjoyed by people of all ages. With a variety of fillings to choose from, there is sure to be a hamantaschen that everyone will love. So next time you are looking for a special treat, give hamantaschen a try. You won't be disappointed!