Prep 2 hrs
Cook 25 mins
Posted in response to a recipe request. Hamentashen are the filled triangular pastries eaten on the Jewish holiday of Purim. Traditional fillings are either prune or poppy seed. In the last 15 years or so I've been having a lot of fun coming up with other fillings, like peanut butter and chocolate, and apple cinnamon. Prep time includes the time the dough takes to rise.
- 1 (1/4 ounce) package active dry yeast (2-1/2 teaspoons)
- 1⁄3 cup sugar
- 1 teaspoon salt
- 4 cups flour
- 1 cup warm water
- 1⁄3 cup vegetable oil
- 1 large egg
- 1 large egg
- 1 tablespoon water
- pie filling (purchased filling of your choice!) or chocolate chips (purchased filling of your choice!) or toffee pieces (purchased filling of your choice!)
- Combine all the dry ingredients.
- In a separate bowl, mix together all the liquid ingredients.
- Gradually add the dry ingredients to the liquid to form a dough.
- Knead the dough for 5-10 minutes until it is smooth and elastic.
- Spray a large mixing bowl with Pam and place the dough inside.
- Spray the Pam on the dough and cover loosely with a towel until the dough doubles in size.
- Punch down the dough.
- Divide into thirds on a lightly floured surface.
- Roll out each piece until it is ¼-inch thick.
- Cut out 3-inch rounds.
- Reroll scraps.
- Place the filling in the center of each dough round.
- Fold three sides up to form a triangle, leaving some filling exposed in the center.
- Place the hamentashen 2 inches apart on greased cookie sheets.
- Cover again and let rise at room temperature until nearly double, about one hour.
- Preheat the oven to 350°F.
- Brush the tops of the hamentashen with the egg wash.
- Bake for about 25 minutes or until golden brown.
- Transfer to a wire rack to cool.
Delicious, but you have to make sure to put only a small amount of filling. Otherwise it spreads out during baking and you're left with an open cookie.
Fantastic recipe!! The hardest part is recombining the extra dough after it's already been rolled out once (or twice). Making the dough is just as easy as it would be for the cookie dough hamentashen. 25 mins to bake was much too long and my first batch came out really brown. 20 mins worked perfectly. Absolutely delicious!
This got raving, smash reviews from everyone who tried one. I made a double recipe and filled half with apricot-walnut filling, the others with poppyseed. I was hearing ooohs and aaahs, and was told more than once that this brought back a long-ago memory. It seems nobody makes yeasted hamentashen anymore, only cookie-type. Well, Mirj, you have a solid winner here. The only thing I did differently is to use my favorite yeast which is instant (rapid rise) instead of active dry. An absolutely delicious recipe. I'm going to be making copies of it to distribute to the multiple people who asked for it this afternoon. Chag Sameach!