Hey! Ever since I was a little kid, hamantaschen has been one of my favorite holidays. I remember dressing up in colorful costumes, listening to the lively music, and eagerly anticipating the best part of all – the hamantaschen. These triangular-shaped cookies filled with sweet goodness have always held a special place in my heart.
I have vivid memories of helping my grandmother bake hamantaschen in her cozy kitchen. She’d roll out the dough, showing me how to carefully cut perfect circles and fold them into neat triangles. As we worked together, she’d share stories of her own childhood and the traditions passed down through generations. It was more than just baking – it was a way for us to connect, to bond over shared memories and delicious treats.
Now, as an adult, I carry on the tradition by baking hamantaschen every Purim. It’s a time for me to reminisce about those cherished moments with my grandmother and to create new memories with friends and family. So, join me in the kitchen as we roll, fill, and bake our way to hamantaschen perfection! Let’s make some sweet memories together.
What is Hamantaschen?
Hamantaschen are delicious triangle-shaped cookies traditionally eaten during the Jewish holiday of Purim. They’re named after Haman, the villain in the Purim story. These cookies are made from a sweet dough that’s rolled out, cut into circles, and then folded into triangles with a filling inside. The most common filling is usually fruit preserves, poppy seeds, or chocolate, but there are many creative variations too.
Hamantaschen are a symbol of the holiday because they’re said to resemble Haman’s three-cornered hat. Eating them during Purim is a way of remembering the defeat of Haman and celebrating the victory of the Jewish people as told in the Book of Esther.
Quick Hamantaschen Recipe
Equipment
- Mixing Bowls
- Electric Mixer or Whisk
- Measuring cups and spoons
- Rolling Pin
- Round Cookie Cutter
- Baking sheets
- Pastry Brush (optional)
- Cooling Rack
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ¾ cup vegetable oil
- ½ cup orange juice
- 2 ½ teaspoons vanilla extract
- 5 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup fruit preserves any flavor
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- Combine eggs and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in oil, orange juice, and vanilla. Combine flour and baking powder; stir into batter to form a stiff dough, adding more flour if needed.
- Turn dough out onto a lightly floured surface and roll out into a 1/2-inch thickness. Cut into circles using a cookie cutter or the rim of a drinking glass; place 2 inches apart onto the prepared cookie sheets. Spoon about 1 to 2 teaspoons of preserves into center of each cookie. Pinch edges to form three corners.
- Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on the cookie sheets for 1 minute; transfer to a wire rack to cool completely.
Notes
- Chill the Dough: If the dough becomes too soft or sticky while working with it, you can chill it in the refrigerator for about 30 minutes to make it easier to handle.
- Flour the Surface: When rolling out the dough, make sure to lightly flour the surface and rolling pin to prevent sticking.
- Uniform Thickness: Try to roll the dough out to a uniform thickness so that the cookies bake evenly.
- Sealing the Edges: Ensure that the edges of the Hamantaschen are firmly sealed to prevent the filling from leaking out during baking.
Nutrition
Time for the Tips!
- Consider using a mix of apple varieties for a more complex flavor profile in your cider.
- Keep track of the specific gravity using a hydrometer to monitor fermentation progress.
- Maintain a consistent temperature throughout fermentation to ensure a successful process.
- Use pH strips to check acidity levels, aiming for a pH of around 3.2-3.8 for optimal fermentation.
- Experiment with different yeast strains to achieve varying flavor profiles and fermentation characteristics.
- Allow the cider to age for a few months in the bottle to develop more complex flavors.
- Remember to have patience; good cider often improves with time, so don’t rush the process.
What to Serve With Hamantaschen?
