If you love cookies and want to spice up your dessert game, Hamantaschen is where it's at. These delightful little pastries come in all sorts of flavors, from classic poppy seed to zesty lemon curd. They're not just tasty; they're perfect for celebrating Purim, too! So, if you're curious about how to make these delicious treats and impress your friends, stick around. You won't want to miss these recipes!
Classic Poppy Seed Hamantaschen
Classic poppy seed hamantaschen are a delightful treat often enjoyed during the Jewish holiday of Purim. These triangular pastries are filled with a sweet and nutty poppy seed filling, encased in a tender, buttery dough. The combination of the rich filling and the flaky pastry makes for a perfect bite-sized dessert that can be shared with family and friends.
Making hamantaschen from scratch may seem intimidating, but with this simple recipe, you'll be able to create these delicious cookies in no time.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup poppy seeds
- 1/2 cup milk
- 1/4 cup honey
- 1 tablespoon lemon juice
Instructions:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, prepare the filling by combining the poppy seeds, milk, honey, and lemon juice in a saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until thickened. Remove from heat and let cool.
Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles using a cookie cutter or a glass, place a small spoonful of poppy seed filling in the center of each circle, and fold the edges to form a triangle. Bake for 20-25 minutes until golden brown.
Extra Tips:
For best results, make sure your butter is at room temperature for easy creaming with the sugar. If the dough is too sticky to roll out, don't hesitate to add a bit more flour.
Always allow the poppy seed filling to cool completely before adding it to the dough to prevent it from becoming too runny. You can also experiment with different fillings, such as apricot or chocolate, for a fun twist on the classic recipe.
Enjoy your freshly baked hamantaschen with a cup of tea or coffee for a delightful treat!
Apricot Jam Hamantaschen
Hamantaschen are traditional Jewish pastries enjoyed during the Purim holiday, and apricot jam is a delicious filling that adds a sweet and fruity flavor to these delightful cookies. With their unique triangular shape, Hamantaschen not only taste great but also make for an impressive treat for gatherings or family celebrations.
This recipe will guide you through the process of making a batch of apricot jam Hamantaschen that are certain to please everyone.
Ingredients:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¾ cup apricot jam
Instructions:
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg and both extracts until well combined. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 1 hour.
Once chilled, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out one portion of the dough on a floured surface to about ¼ inch thick. Use a round cutter to cut out circles and place a teaspoon of apricot jam in the center of each circle.
Fold the edges over to form a triangle, pinching the corners to seal. Bake for 15-20 minutes or until lightly golden, then let cool on a wire rack.
Extra Tips:
When preparing your Hamantaschen, make certain your dough is well-chilled, as this will help them maintain their shape while baking.
Experiment with different fillings if you like—cherry, poppy seed, or chocolate are all great alternatives!
Additionally, ascertain your apricot jam isn't too runny, as this can cause the cookies to leak during baking.
For an attractive finish, consider sprinkling a bit of powdered sugar on top before serving. Enjoy!
Chocolate Hazelnut Hamantaschen
Chocolate Hazelnut Hamantaschen are a delightful twist on the traditional Jewish pastry, perfect for Purim or any occasion that calls for a sweet treat. These buttery, flaky cookies are filled with rich chocolate hazelnut spread, offering a decadent bite that's sure to please chocolate lovers. With a few simple ingredients and straightforward steps, you can create these delicious hamantaschen that are both fun to make and enjoyable to eat.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup chocolate hazelnut spread
- 1 egg (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the egg and vanilla extract, mixing until well combined.
Gradually incorporate the flour and salt, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
Use a round cutter to cut out circles, then place a teaspoon of chocolate hazelnut spread in the center of each circle. Fold the edges over to form a triangle, pinching the corners to seal.
Brush the tops with beaten egg and bake for 15-20 minutes, or until lightly golden. Allow to cool before dusting with powdered sugar, if desired.
Extra Tips:
When making Chocolate Hazelnut Hamantaschen, verify your dough is well-chilled before rolling to prevent it from becoming too sticky.
If the filling is too runny, you can chill it slightly to make it easier to work with. Don't overfill the cookies, as the filling may leak out during baking.
For added texture, consider mixing chopped hazelnuts into the filling or sprinkling some on top before baking. Enjoy your freshly baked hamantaschen with a cup of tea or coffee for a delightful treat!
Raspberry Almond Hamantaschen
Raspberry Almond Hamantaschen are a delightful twist on the traditional triangular pastries often enjoyed during Purim. With their buttery almond dough paired with a sweet and tangy raspberry filling, these cookies are perfect for sharing with family and friends or savoring on your own. The combination of textures and flavors makes them a festive treat that will surely impress everyone at your celebration.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup raspberry jam
- 1 egg (for egg wash)
- Sliced almonds (for garnish, optional)
Instructions:
In a large mixing bowl, whisk together the flour and baking powder.
In another bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract until well combined.
Gradually add the flour mixture to the wet ingredients, stirring until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use a round cookie cutter to cut out circles and place a teaspoon of raspberry jam in the center of each circle.
Fold the edges of the dough over the jam to form a triangle, pinching the corners to seal.
Brush the tops with beaten egg and sprinkle with sliced almonds if desired. Bake for 15-20 minutes or until golden brown.
Extra Tips:
For the best results, make sure your butter is softened to room temperature for easy creaming with the sugar.
If you prefer a less sweet filling, consider using fresh raspberries mixed with a bit of sugar instead of jam.
Don't be afraid to get creative with the shapes or fillings; other fruit jams, chocolate, or poppy seed fillings can also work beautifully.
Finally, allow the Hamantaschen to cool completely on a wire rack before storing them in an airtight container to maintain their crispiness. Enjoy your baking!
Lemon Curd Hamantaschen
Lemon Curd Hamantaschen are a delightful twist on the traditional Jewish pastry, often enjoyed during the holiday of Purim. These sweet, triangular cookies are filled with a tangy and creamy lemon curd, providing a rejuvenating contrast to the buttery dough.
With a crispy exterior and a luscious filling, these hamantaschen are sure to be a hit at your Purim celebration or any time you crave a citrusy treat.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 lemon, zested and juiced
- 1 cup lemon curd (store-bought or homemade)
- Pinch of salt
- Powdered sugar for dusting (optional)
Instructions:
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the egg, vanilla extract, lemon zest, and lemon juice. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C).
On a floured surface, roll out the dough to about ¼ inch thick.
Cut circles using a cookie cutter or a glass, then place a teaspoon of lemon curd in the center of each circle.
Fold the edges of the dough over the filling to create a triangle shape, pinching the corners to seal.
Bake on a parchment-lined baking sheet for 15-20 minutes or until lightly golden.
Allow to cool and dust with powdered sugar if desired.
Extra Tips:
For the best flavor, use fresh lemons for zest and juice, as they provide a vibrant taste that improves the lemon curd.
If you prefer a less sweet filling, consider reducing the sugar in the lemon curd or opting for a tart variety.
Verify the dough is chilled adequately before rolling it out to prevent sticking and to maintain the shape during baking.
Experiment with different fillings, such as fruit preserves or chocolate, to add variety to your Hamantaschen platter!