Best 9 Hamantaschen Dough Aka Hamantashen Oznei Haman Recipes

HAMENTASCHEN

Steps:

• To make the Filling: Place the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until soft and the liquid is absorbed. Add water, if needed. Let cool.
• To make the Dough: Combine the flour, baking powder and salt in a food processor. Add the butter and pulse. In a small bowl, mix together the sugar, egg, egg white, and orange zest. Add it to the processor and pulse to mix, being careful not to over mix. Divide into 2 disks and chill 30 minutes.
• Preheat oven to 350 degrees F.
• Roll out the dough on a floured work surface to 1/4-inch thick. Cut out 2 1/2 to 3-inch disks. (You can re-roll the scrapes to make more disks.) Place a disk of dough down and place 1 teaspoon of filling in the center. Pinch the disk in 3 places to form a triangular shape with the filling still showing in the center. They will look like 3 cornered hats. Place 2 inches apart on baking sheets. Continue until all the disks are made.
• Bake for 12 to 14 minutes.

HAMANTASCHEN DOUGH (AKA HAMANTASHEN / OZNEI HAMAN)

Steps:

• Beat eggs and sugar until creamy.
• Add oil and beat. Add juice and extracts. Add baking powder. Gradually add flour until it becomes a good dough consistency.
• Fill with favorite filling and shape.
• Bake at 350°F on lined baking sheet for about 10 minutes (until bottom is golden).

PURIM HAMANTASCHEN (STUFFED PASTRY DOUGH WITH FILLING)

Steps:

• COOKIE DOUGH:.
• Sift the flour, baking powder, salt, and sugar in a large bowl.
• Work in butter using a pastry blender or two forks, one held in each hand.
• Add the eggs, mixing in with the pastry blender.
• Add the lemon peel.
• Form the dough into a ball and wrap in wax paper, and refrigerate for atleast 1 hour.
• YEAST DOUGH:.
• Sprinkle the yeast over 1/4 cup lukewarm water (105°F); add a pinch of sugar, and set aside until foamy.
• Put 2 cups flour in a large bowl and add the yeast, milk, salt, and remaining sugar.
• Beat in the eggs, one at a time.
• Add the butter and enough flour to produce a dough that is moist and pliable.
• Knead for 5 minutes.
• Form the dough into a ball and place in a large greased bowl.
• Cover with a dish towel and set aside to rise, 1-1 1/2 hours until doubled in bulk.
• MOHN FILLING:.
• Combine the poppy seeds, honey, and milk in a small saucepan. Simmer for about 10minutes, stirring constantly; the mixture should thicken.
• Stir in lemon juice, lemon peel, and raisins.
• Set aside to cool.
• PRUNE FILLING.
• Cover the prunes with 1 cup water in a small saucepan.
• Bring to a boil, cover, and simmer for 30 minutes -1 hour, until tender.
• Add the lemon juice and honey, and simmer slowly for about 10 minutes.
• Stir in the nuts (if using) and let the filling cool.
• LEKVAR FILLING:.
• Combine all ingredients.
• NOTE:.
• All fillings can be made in advance and stored (covered) in the refrigerator.
• ASSEMBLY:.
• Preheat the oven to 350°F You will need 1 recipe dough, 1 recipe filling, and 1 egg, beaten with 1 tbsp water.
• Divide whichever dough you choose into portions you can easily roll out.
• On a floured board, roll out the dough to a thickness of 1/8 to 1/4 of an inch. The cookie dough rolls out best if rolled out between two sheets of wax paper.
• Cut the dough into 3-4 inch circles, using the top of a glass or cookie cutter. Fill each circle with a heaping teaspoon of filling and pinch the dough around it into a triangular shape.
• Brush the dough with the egg wash and bake on a greased cookie sheet for 20-30minutes (the cookie dough will bake faster than the yeast dough).
• When the cookies are done, they will look appealingly brown. Taste one if in doubt!

HAMANTASCHEN

Steps:

• Mix applesauce, sugar and egg white. Mix flour, salt and baking powder and add to applesauce mixture. Add milk and vanilla,.
• Mix well with hands. Form into a ball and refrigerate for 1-2 hours.
• Divide dough into 16 small balls. Roll out each ball to a 3.5 inch diameter circle (you will need extra flour for hands and board, since the dough is sticky).
• Place in the center of each circle one (heaping) teaspoons of the filling.
• Form triangles by folding over edges of circle and pinch to create three corners, leaving a small amount of the filling in the center uncovered.
• Bake on a sprayed cookie sheet, at 375° F, 10-15 minutes or until golden brown.

HAMANTASHEN

Steps:

• Dissolve yeast in milk. Let stand 10 minutes until frothy.
• Meanwhile, put flour, sugar and salt into a food processor and pulse briefly to combine. Add butter and pulse several times, until mixture resembles peas.
• Add yeast, sour cream and eggs and process just until mixture forms a ball. Turn out onto plastic wrap, wrap tightly, and refrigerate at least 2 hours, up to overnight.
• Dust a work surface and rolling pin with flour. Roll dough to 1/4" thickness. Cut 4" circles with floured cookie cutter or rim of glass. Re-roll scraps and cut again.
• Place about 2 tsp of filling on each circle, and fold to form triangles (there should be a gap exposing the filling). Carefully pinch each corner to seal.
• Beat egg yolk and water in a small bowl. Arrange on greased cookie sheet or Silpat. Set in a warm place to rise one hour. Brush exposed pastry with egg wash. Bake in a preheated 350°F oven for 20-30 minutes until edges are golden.

HAMANTASHEN

Steps:

• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
• Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

HAMANTASCHEN (BEST EVER!)

Steps:

• For the filling, simply chop all the ingredients fine in your food processor and mix well.
• For the dough, cream sugar and eggs.
• Add oil and mix until it turns pale yellow and is no longer shiny.
• Mix in lemon and vanilla.
• In another bowl combine flour, baking soda, and baking powder.
• Slowly add dry ingredients to wet. When it becomes difficult to mix, add more flour and knead.
• Preheat oven to 375°F.
• To assemble cookies, roll out dough (in batches) to desired thickness (maybe a little thinner than 1/4") and cut into circles of desired size (can use cookie cutter, inverted glass, etc). Put a dollop of filling in the center of each cookie and fold up into a triangular shape, pinching the corners and leaving the center open so that the filling peeks out.
• Bake cookies for about 15 minutes until they are beginning to brown. I've always greased the cookie sheet very lightly with non-stick spray, but I don't know that you need to.

OZNEI HAMAN (OR HAMENTASHEN OR JEWISH TRICORN COOKIES)

Steps:

• For the dough: Beat the butter with the sugar until light and creamy. Beat in the vanilla and egg yolks. Sift over the flour, stir in, then work into a dough with your hands. Knead until smooth. Put in plastic wrap and chill while fixing the filling.
• For the filling: Put the poppy seeds, honey, sugar, lemon rind and juice into a pan with 4 tbl water and bring to the boil, stirring. Remove from the heat and beat in the almonds, egg and raisins. Cool while working with dough.
• Preheat the oven to 350 and line two large baking sheets with baking parchment paper. Roll out the dough on a lightly floured surface to 1/8" thickness. Using a plain round 3" cutter, stamp out rounds.
• Place a heaped teaspoon of filling on each round. Brush the edges with beaten egg, then bring the sides to the center to form a tricorn shape. Seal the edges together well and place on prepared baking sheets, spaced slightly apart.
• Brush with beaten egg and bake for 20-30 minutes, or until golden brown. Transfer to a wire rack and leave to cool.

HAMANTASCHEN WITH YEAST DOUGH

Steps:

• Starter:.
• Place the milk in a large mixing bowl and mix with the water, yeast, sugar and flour to make a sloppy batter.
• Cover and allow to stand for 20- 30 minutes.
• Dough:.
• Stir the sponge and add it to the sugar, melted butter, vanilla, eggs, salt and enough flour to make a soft, kneadable dough.
• Knead for 5 to 8 minutes until smooth.
• Cover well with greased plastic wrap and let rise until doubled.
• At this stage, you can also refrigerate until the next day but allow dough to reach room temperature before proceeding.
• Divide the dough in half.
• Work, with one piece, leaving the rest of the dough covered with a tea towel.
• Roll the dough out to about 1/4 inch thick.
• Cut out 3 inch circles with a cookie cutter or glass.
• Brush the circles with egg wash.
• Put tablespoon of desired filling in each.
• Bring 3 edges together to form triangles.
• Brush the filled hamantaschen with additional egg eash and sprinkle lightly with sugar if desired.
• Repeat with remaining dough.
• 15 minutes before baking, preheat the oven to 350°F Line 1 or 2 baking trays with parchment paper.
• Place the hamantashcen on the trays.
• Cover lightly with a tea towel and let them rise 15 to 25 minute.
• Bake 18 to 20 minutes until medium golden.
• Cool on the baking sheets.