Hamantaschen
- 1h 0mPrep Time
- 12m Cook Time
- 1h Ready In
Hamantaschen are triangular filled cookies traditionally served during Purim. The dough is flavored with lemon and vanilla, and filled with a sweet apricot or prune purée.
Ingredients
- 591 ml all-purpose flour
- 3.7 ml baking powder
- 1.23 ml salt
- 118 ml unsalted butter at room temperature
- 118 ml granulated sugar
- 1 large egg
- 44.4 ml lemon juice
- 4.93 ml lemon zest
- 4.93 ml pure vanilla extract
- 227 g apricots or prunes
- 14.8 ml fresh lemon juice
- 14.8 ml granulated sugar
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 13.8 mg
- Iron: 0.66 mg
- Magnesium: 3.46 mg
- Phosphorus: 22.9 mg
- Potassium: 21.3 mg
- Zinc: 0.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 591 ml all-purpose flour
- 3.7 ml baking powder
- 1.23 ml salt
- 118 ml granulated sugar
- 1 large egg
- 44.4 ml lemon juice
- 4.93 ml lemon zest
- 4.93 ml pure vanilla extract
- 227 g apricots or prunes
- 14.8 ml fresh lemon juice
- 14.8 ml granulated sugar
Prepare
- 118 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
In a bowl, whisk together flour, baking powder, and salt; set aside.
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Step 2.
Using an electric mixer, beat butter and sugar in a large bowl on medium-high until light and fluffy, about 3 minutes. Reduce speed to medium and mix in egg until fully incorporated, then add lemon juice, lemon zest, and vanilla extract.
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Step 3.
Reduce speed to low and gradually mix in the flour mixture until just combined. The dough will be soft. Divide the dough in half and roll each half between two sheets of parchment paper to about 1/8 inch thick. Refrigerate until firm, about 30 minutes.
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Step 4.
While the dough chills, prepare the filling: Place apricots or prunes in a small saucepan. Add lemon juice and sugar. Cover with water (about 1 cup) and bring to a boil. Reduce heat and simmer until fruit is plump and nearly all the liquid has evaporated, about 20 minutes. Transfer the mixture to a food processor and purée until smooth.
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Step 5.
Heat oven to 375°F. Line 2 baking sheets with parchment paper. Using a 3-inch round cookie cutter, cut out rounds from the chilled dough. Gather scraps, reroll, chill briefly if needed, and cut additional rounds.
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Step 6.
To assemble cookies, place 1 teaspoon of filling in the center of each round. To form a triangular pocket, fold in two opposite sides and pinch the top corner to seal. Fold the third side up to meet the other sides and pinch all three corners to seal, leaving a small opening in the center. Transfer to the prepared baking sheets, spacing them 1 inch apart.
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Step 7.
Bake one sheet at a time until golden brown, 12 to 13 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough and filling.