Now it’s all here in one video, in one post–from A-Z, from Ahasuerus to Zeresh–how do you make those perfect hamantaschen? Here you have it, in short little videos with my own two hands and messy kitchen.
This little guide is geared toward avoiding the worst pre-Purim fate: making beautiful, delicious-looking hamantaschen and then opening up the oven only to find they have exploded all over the place.
With these few easy steps, we think all bakers can avoid the curse of the leaky hamantaschen.
Find our classic hamantaschen dough recipe below, and tons of variations here.
And without further ado, here is a 1-minute video that combines all the steps (including a surreptitious Nutella-lick) into a quick jaunty watch:
Now let’s take that one step at a time:
Step 1: Make the dough and chill it for at least an hour.
Step 2: Roll it out your chilled dough to 1/4-1/2 inch thick:
Step 3: Cut out your cookies using a regular old drinking glass or 2.5 inch round cookie cutter.
Step 4: Place a scant 1/2 teaspoon of filling in each round, then fold the sides up pinching carefully along the edge and three corners.
Step 5: Place cookies in the freezer for 5-10 minutes before baking. This will help the cookies set and further ensure no leaking.
Bake, cool, and enjoy!
½ cup butter (or margarine)
¾ cup granulated sugar
1 Tbsp milk (or almond milk)
1 tsp vanilla extract
1 tsp grated orange zest
1 ¼ cups all purpose flour
¼ tsp baking powder
¼ tsp salt
Beat the butter and sugar together until smooth. Add egg, milk, vanilla and orange zest until mixed thoroughly.
Sift together the flour, baking powder and salt in a separate bowl. Add dry mixture to wet mixture until incorporated.
Note: if the dough is too soft, increase flour amount by 1/4 cup of flour at a time until firm.
Chill dough for at least 1 hour or up to 24 hours.
Dust surface with powdered sugar or flour to keep from sticking. Roll the dough to about 1/4-1/2 inch thick.
Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar or flour before each cut.
Fill hamantaschen with scant 1/2 tsp of filling in each.
Carefully fold in the edges to form a triangular shape, and pinch the corners and edges tightly to seal.
Bake at 400° for about 7-9 minutes.
Food related traditions like hamantashen are some of my favorite parts of being Jewish. I had to work on this hamantashen recipe for a while, because creating a gluten-free cookie dough that can be rolled and cut is no easy task. But I think I’ve finally got it (don’t skip chilling the dough, it really makes all the difference)!
This recipe makes hamentashen that are crispy on the outside but soft and chewy on the inside. If you prefer them to be completely crispy, bake an additional 2-3 minutes.
*Make sure you choose a gluten-free flour that includes xanthan gum (I like Bob's Wonderful Bread Mix or Namaste Foods Perfect Flour Blend), or add 1 1/2 tsp of xanthan gum with the flour.
Cream margarine and sugar on high for 2-3 minutes. Add eggs one at a time, allowing to combine before adding the next.
In a separate bowl, whisk together baking powder, baking soda, salt, and 3 cups of gluten-free flour (and xanthan gum if required). Turn mixer to the lowest speed and add to wet mixture a 1/2 cup at a time, allowing the dry ingredients to be incorporated before adding more. The dough should be soft but not sticky.
Divide the dough into four parts, roll each into a ball, wrap separately in plastic wrap, and refrigerate for an hour.
Preheat the oven to 350 degrees.
Dust the counter and the rolling pin with gluten-free flour. Remove 1 dough ball from the refrigerator and cut into circles using a 4 oz. mason jar or small juice glass (if the dough is too sticky to roll out and cut, add additional flour a tablespoon at a time until it is pliable enough). Fill with 1/4 tsp tsp of filling, pinch into a triangle, and bake at 350 for 15 minutes. Cool on a wire rack.
Repeat with remaining dough balls.
Rella Kaplowitz has blogged gluten-free and mostly dairy-free as the Penny Pinching Epicure for the last 3 years. In "real life," Rella lives in Washington, DC with her husband where she specializes in organizational improvement consulting for the federal government.
Well I am just tickled to share that I have been asked to serve as a judge at an upcoming Hamantaschen Throwdown, being hosted by Jersey Tribe on Sunday, March 3rd. What a perfect role for me – not only do I get to participate in the most beloved Jewish female activity, judging, but I will also get to taste a variety of Hamantaschen and weigh in with my preferences. There will also be a Persian cooking class as part of the evening, and you may recall my expressed adoration of all things Persian, especially food.
As I have mentioned before, I do not typically like hamantaschen so I hope the contestants will be bringing their A game. The three contestants kindly shared some brief information about their plans for the competition: Hindy Garfinkel, a fellow food blogger at Confident Cook plans to go a savory route while Lisa Radding will be bringing her family’s dough recipe as part of her arsenal. The third contestant, Christine Broussard, shared a number of unique flavor combinations she is considering for the throwdown. I can’t wait to see what the three bakers come up with as their final product.
For more information about the event you can visit Jersey Tribe. I will be sure to report back with the winning combination and hopefully a new recipe you can add to your own Purim arsenal.
In the meantime, we have a GLUTEN FREE hamantaschen recipe from a guest blogger this week so stay tuned!