Hamantaschen Recipes

Hamantaschen, or Oznei Haman in Hebrew, are the tasty symbols of Purim. These pocket-shaped cookies can be filled with jams, fruits, chocolate chips, poppy seed or even vegetables!

Prune Hamantashen Recipe

This recipe comes from the wonderful bakery Shemo, which has three locations in Haifa and one in Ramat Aviv.

Ingredients for the dough:
200 grams butter (14 tablespoons, 2 tablespoons less than one cup)
100 grams sugar (1/2 cup)
1 egg
Pinch of salt
370 grams flour (3 ¾ cups)
½ packet baking powder (5 grams / ½ tablespoon)
1 tsp vanilla extract
Lemon peel from ½ lemon

Directions:

1. Mix the butter and sugar in a mixer until blended.
2. Add the egg, salt, vanilla, flour and baking powder and mix only until a smooth dough is formed.
3. Cover in plastic wrap and place in the refrigerator for 1 hour.

1. Cook all the ingredients for 10 minutes until the mixture reaches boiling.
2. Reduce the flame and cook for an additional 5 minutes.
3. Let cool completely before making hamantaschen.

1. Roll out the dough to ½ cm (1/8 inch) thickness.
2. Cut out 7 cm (3 inch) circles using a cup or biscuit cutter.
3. Place ½ tsp filling in the center of each circle, and fold the sides to form a triangle.
4. Cover baking sheet with parchment paper. Place the hamantashen 2 cm (1 inch) apart.
5. Bake at 170ºC / 338ºF for 13-15 minutes.

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Poppy Seed Hamantaschen Recipe

Here is another recipe from Shemo bakery.

Ingredients for the dough:
110 grams (1 cup) powdered sugar
200 grams butter (14 tablespoons, 2 tablespoons less than one cup)
1 egg
1 yolk
420 grams (4¼ cups) flour
2 grams (1 tsp) baking powder

Directions:

1. Mix all the ingredients in a mixer until dough is formed.
2. Cover with plastic wrap and leave in the refrigerator for ½ hour.

1. Bring milk and sugar to a boil. Add the poppy seed and then remove from the stove.
2. Stir and then add the cookie crumbs, butter and lemon peel.

1. Roll out the dough to ½ cm (1/8 inch) thickness and cut out 7 cm (3 inch) circles using a floured cup or cookie/biscuit cutter.
2. Once the poppy seed filling is cool, mix in the yolk. Place 1 tsp of filling in the center of each circle.
3. Close the hamantaschen into the shape of a triangle (join two sides together, pinching the corners, then bring up the third side and pinch sides together tightly). Leave a little opening in the center, so the liquid from the filling can evaporate.
4. Bake at 190°C / 374°F oven for 13 minutes.

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