Hamantaschen Recipe

Name: Hamantaschen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pate sucree; 5.25 ounces (2/3 cup or 150 g) unsalted butter, softened; 3.5 ounces (100 g) granulated (caster) or confectioners (icing) sugar; 1 ounce (3/8 cup or 30 g) ground almonds; pinch salt; 1 large egg or 2 egg yolks and 2 t orange blossom water, milk, rum or water; rind of 1 orange or lemon, grated or 1/2 t (2.5 ml) vanilla essence; 9 ounces (250 g) pastry flour or plain flour, sifted; Hamantaschen; 1 pate sucree (use recipe above); 1 batch apricot or prune lekvar (use food52 recipe search to find my recipe) or mohn (poppyseed), cheese or walnut filling or pastry cream; 1 egg and 1 egg yolk or 1-2 tablespoons milk or water

Servings: persons

Pate sucree
5.25 ounces (2/3 cup or 150 g) unsalted butter, softened
3.5 ounces (100 g) granulated (caster) or confectioners (icing) sugar
1 ounce (3/8 cup or 30 g) ground almonds
pinch salt
1 large egg or 2 egg yolks and 2 t orange blossom water, milk, rum or water
rind of 1 orange or lemon, grated or 1/2 t (2.5 ml) vanilla essence
9 ounces (250 g) pastry flour or plain flour, sifted
Hamantaschen
1 pate sucree (use recipe above)
1 batch apricot or prune lekvar (use food52 recipe search to find my recipe) or mohn (poppyseed), cheese or walnut filling or pastry cream
1 egg and 1 egg yolk or 1-2 tablespoons milk or water

1
In an electric mixer blend together until smooth the butter, caster or icing sugar, ground almonds and salt.
2
Add the eggs or 2 egg yolks and 2 t orange blossom water, milk, rum or water, lemon zest or vanilla and mix.
3
Add the the flour and mix until just incorporated.
4
Form the dough into a ball, wrap in clingfilm and chill for at least an hour.
5
Divide the dough into 2 or 3 flattened discs and work with one portion at a time. Roll out the dough on a lightly floured board to a thickness of 1/8 inch (3-4 mm), cut into 3 inch (8 cm) rounds and set aside to cool.
6
Preheat the oven to 325 F (160 C). Line 2 large baking sheets with parchment paper. Brush each round with egg wash. Fill with a generous teaspoonful of the desired filling; do not overfill or the pastries will leak. Draw 3 sides of each round together into the centre and pinch the corners together so that the Hamantaschen are triangular in shape.
7
Brush the pastries with egg wash. Bake 25-30 minutes, until golden. Transfer to racks to cool.
8
Note: The Hamantaschen can also be baked at 350 F (180 C) for 15-20 minutes or at 375 F (190 C) for 10-15 minutes.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Pate sucree, 5.25 ounces (2/3 cup or 150 g) unsalted butter, softened, 3.5 ounces (100 g) granulated (caster) or confectioners (icing) sugar, 1 ounce (3/8 cup or 30 g) ground almonds, and more.

Yes, Hamantaschen falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hamantaschen

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