Stuck indoors during this snowy Adar? Bake a batch of hamantaschen with the family.
At one of our photo shoots, we were discussing the need to post a classic hamantasch recipe. None of us has one that we love, so we were tossing around ideas of whom to ask. Our bookkeeper Shana was at our meeting that day and mentioned that there’s one her sister makes for many years that they all love.
Great! I messaged Shana’s sister (our boys were besties back in preschool so I already have her number) asking if she could share the recipe. She sent me a picture of a recipe from an old small-town cookbook. Luckily, the name of the recipe author was on the recipe itself. I recognized the name Jo Bruck as being the mother of a woman I know. I reached out to Shoshie – another number already in my contacts – and asked her to check in with her mom if it would be ok to post her recipe on Between Carpools. She was more than happy to share with all of you – and there you have it!
Within a few minutes, we had ourselves a recipe to test. You can use a mixer or mix by hand, both will work.
Liberally spray your work surface. Roll out dough to an even, thin layer.
Using a round cup or cookie cutter, cut out circles.
Smear a little jam in the center of each circle
Pinch two parts of a circle to create one corner.
Lift the last flap
and fold into hamantaschen shape.
Hamantaschen
Ingredients
- 3 eggs
- ½ cup oil
- 1 cup sugar
- 1 tsp vanilla extract
- 2½ cups flour
- ½ tbsp baking powder
- ¼ tsp salt
- 1 tbsp water
Instructions
- Preheat oven to 325℉.
- Combine all ingredients, from eggs through salt. You can use a mixer or mix by hand, both will work. If dough is crumbly, add the tbsp of water to help it come together.
- Liberally spray your work surface. Roll out dough to an even, thin layer.
- Using a round cup or cookie cutter, cut out circles. Smear a little jam in the center of each circle and fold into hamantaschen shape. Place on a parchment-lined baking sheet.
- Bake for 10-12 minutes. Hamantaschen should not turn golden on top. When they are a little golden on the bottom, they are done.
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I always have a problem that the hamantasch opens up when I bake it. Does it happen to this recipe and if yes what can I do to it!
After you pinch together the corners , push /flatten them down
Yes, did that thanks! My hamentachen came out fabulous!
?
Freeze for an hour before baking
Thank you for getting a recipe without margarine!!
What type of jam will work? Do I have to get oven proof jam or any jam can work?
How many does this recipe yield?
I get 3
I’m so excited! Was always looking for the best hamentasch recipe, and this could not come at a more perfect time, since we’re expecting snow in EY tom! BCP has done it once again :))
Are you sure it has to be baked on 325 not 350?
I did 350 to be safe
Just found out a great hack for perfect, closed hamantaschen: Instead of pinching the corners, FOLD the three sides on top of the filling, leaving a small space for the filling to show. Pat the sides together if necessary.
Would love a chocolate filling. Anyone know of a good one?
Delinut works beautifully
This dough was a bit sticky but still delicious. I luved that it isn’t too sweet!!!
I actually used mehadrin cheese snack straight from the cup as a filling!SO GOOD!!!!!!!!!
Came out one sticky mess, and I had doubled for making with my kids 🙁 what a disappointment!! Tip to spray counter was good but with this dough not enough to salvage these. Ugh!!
i added a whole cup flour
It needed some extra flour and I oiled my hands and the surface and the recipe came out great!
had to add cup of flour but delicious all the same
Way too sticky. Had to add at least another cup of flour
Sorry but I need to agree with the others – dough was totally unmanageable without added flour
Yes dough was very sticky. The amount of flour should be changed.
Tip that HAMANTASCHEN will not open in baking: Spread egg white at the end of the circle and tighten into a triangle…
Yes wow I’m so happy to hear I wasn’t the only one struggling! Dough was a mess. Had to add so much flour.
Does the hack where you roll the dough into a log and cut off circles (instead of rolling out the dough and using a cookie cutter) work with this dough?
Dough was way too sticky – tried adding flour it didnt help – used oil instead – a bit on the rolling pin and a bit on the baking paper and it worked amazing!
Nice
Had to keep on adding flour, a quick activity with the kids ended up taking way longer than expected. Ended up adding a ton of flour and oiling everything in sight. Also had to redo the rolllout since it was too sticky. Finally managed to somewhat salvage the dough but lost lots in the process to sticky fingers.
I have a similar recipe to this one and its the best hamantash recipe. YES, its a sticky dough. Firstly, I chill the dough awhile before using it (I make the dough at night and roll/form with the kids the following day) and add some flour to the dough as I go along