Perfecting Purim Treats: Buttery Hamantaschen Recipe for Every Occasion
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Hamantaschen are traditional triangular cookies enjoyed during the Jewish festival of Purim. Their distinctive shape and delightful fillings make them a festive favorite. This buttery hamantaschen recipe yields tender, orange-scented cookies that pair beautifully with various fillings.
For perfectly shaped cookies, use our Hamantaschen Press!
Ingredients:
- 3/4 cup unsalted butter, room temperature
- 2/3 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1-5 teaspoons water (if needed)
Instructions:
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Prepare the Dough:
- Slice the room-temperature butter into small chunks and place them in a large mixing bowl.
- Add sugar to the bowl. Using an electric mixer, cream the butter and sugar together until light and fluffy.
- Incorporate the egg, vanilla extract, and orange zest, beating until the mixture is creamy and well combined.
- Sift the flour and salt into the bowl. Mix on low speed until a crumbly dough forms.
- Knead the dough with your hands until it forms a smooth ball. If the dough is too dry, add water slowly, 1 teaspoon at a time, kneading until the dough is smooth and slightly tacky (not sticky).
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Chill the Dough:
- Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 3 hours or overnight. Chilling is essential, as the dough is too sticky to roll at room temperature.
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Roll Out the Dough:
- Lightly flour a clean surface. Unwrap the chilled dough and place it on the floured surface.
- Using a rolling pin, roll the dough to a 1/4-inch thickness. If cracks form on the edges, repair them with your fingers.
- Scrape the dough up with a pastry scraper, lightly reflour the surface, flip the dough over, and continue rolling until it's less than 1/8-inch thick. The thinner the dough, the more delicate and crisp the cookies will be.
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Cut and Fill:
- Use a 3-inch cookie cutter or the rim of a glass to cut circles from the dough.
- Place a teaspoon of your chosen filling in the center of each circle. Avoid overfilling to prevent the cookies from opening during baking.
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Shape the Hamantaschen:
- Fold the left side of the circle toward the center, covering the left third.
- Fold the right side toward the center, overlapping the left flap to form a triangular tip at the top.
- Fold the bottom part upward to create a third flap, completing the triangle. Tuck the left side of this flap underneath the left side of the triangle, allowing the right side to overlap the right side of the triangle, creating a "pinwheel" effect.
- Gently but firmly pinch each corner to secure the shape.
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Bake:
- Preheat the oven to 350°F (175°C).
- Place the assembled hamantaschen on a lightly greased baking sheet.
- Bake for 10-25 minutes, until the cookies are cooked through and lightly golden. Baking times may vary based on dough thickness, so start checking at 10 minutes.
Filling Suggestions:
- Caramel Apple Filling: A sweet and tangy option that combines caramel and apple flavors.
- Poppy Seed (Mohn) Filling: A traditional choice with a rich, nutty taste.
- Prune (Lekvar) Filling: A sweet and smooth filling made from prunes.
- Apricot Filling: A fruity and slightly tart option.
- Nutella Filling: For chocolate lovers, a simple and delicious choice.
Tips for Success:
- Chill the Dough Thoroughly: This dough requires thorough chilling before rolling out, as it's too sticky to handle at room temperature.
- Handle with Care: Butter doughs can be less flexible than dairy-free versions. If this is your first time making hamantaschen or working with butter dough, consider starting with a dairy-free dough, which may be easier to handle.
- Avoid Overfilling: Using more than a teaspoon of filling can cause the cookies to open and spill during baking.
Enjoy baking and sharing these delightful buttery hamantaschen during Purim or any time you crave a sweet treat!