Easy Hamantaschen Recipe
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- Rolling Pin
INGREDIENTS
15 cookies
- 1â…” cups/200 grams all-purpose flour
- ½ cup/50 grams powdered sugar
- â…“ cup/40 grams almond flour
- 9 tablespoons/130 grams cold unsalted butter, cubed
- 1 large egg
- Zest of 1 lemon
- A pinch of salt
Filling:
- Milk chocolate spread
- Hazelnut spread
INSTRUCTIONS
- In a stand mixer fitted with the paddle attachment, combine the flour, powdered sugar, almond flour, and butter. Mix on medium speed for about 3 minutes, until the mixture resembles coarse crumbs.
- Add the egg, lemon zest, and salt. Continue mixing for about 1 minute, until the dough comes together. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (180°C) with the convection setting (or 375°F/190°C for a conventional oven).
- Roll the chilled dough out on a lightly floured surface to about ¼ inch (0.5 cm) thick. Use a 3-inch (8 cm) round cookie cutter to cut out circles. Spoon 1 teaspoon of filling into the center of each circle. Fold the edges to form a triangle, leaving a small opening in the center for the filling to peek through. Pinch the corners to seal.
- Arrange the cookies on a parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart. Bake for 12-14 minutes, or until the edges are just beginning to turn golden but the cookies remain pale.
- Let the cookies cool completely on the baking sheet. Dust with powdered sugar or drizzle with melted chocolate for an extra indulgent touch.
RECIPE NOTES
MY NOTES
FAQ
How do I keep the hamantaschen from opening while baking?
To keep hamantaschen from opening during baking, it’s important to properly seal the edges. After folding the dough into a triangle, pinch the corners tightly to ensure they stay closed. Avoid overfilling — a teaspoon of filling is usually enough. Too much filling can cause the cookies to burst open as they bake. Also, chilling the shaped cookies before baking helps the dough hold its shape. Place the filled and folded cookies on a baking sheet and refrigerate for at least 20-30 minutes before baking. Using dough that isn’t too dry or over-floured is also key, as dry dough is more likely to crack and lose its shape in the oven.
Can I make the dough ahead of time and freeze it?
You can make the hamantaschen dough ahead of time and freeze it for later use. Wrap the dough tightly in plastic wrap, then place it in an airtight container or freezer bag to prevent freezer burn. It will keep well in the freezer for up to three months. When ready to use, transfer the dough to the refrigerator and let it thaw overnight. Before rolling it out, let the dough sit at room temperature for about 10-15 minutes to soften slightly, making it easier to handle. You can also freeze shaped, unbaked cookies — arrange them on a baking sheet to freeze individually, then transfer to a container. Bake straight from the freezer, adding a couple of extra minutes to the baking time.
Best fillings for this easy hamantaschen recipe
The best fillings for this easy hamantaschen recipe are those that hold their shape during baking and don’t release too much moisture. Popular choices include fruit preserves, chocolate spread, Nutella, poppy seed filling, and thick jams. Avoid fillings with high water content, as they can make the dough soggy or cause the cookies to open. If using jam, opt for a thicker variety or cook it down slightly to remove excess liquid. Sweetened cream cheese, cookie butter, or peanut butter also work well. For something more traditional, try a homemade poppy seed or prune filling. Mixing flavors — like chocolate and peanut butter — can add an extra layer of richness.
How to make this easy hamantaschen recipe gluten free
You can make this easy hamantaschen recipe gluten free using a high-quality 1:1 gluten-free baking blend that contains xanthan gum or another binder. Without a binder, gluten free dough can be crumbly and harder to work with. You may need to add an extra egg yolk or a splash of milk to help the dough stay pliable. Chill the dough thoroughly to make rolling and shaping easier, as gluten free dough tends to be more fragile. Handle the dough gently to prevent cracks, and consider baking a small test batch to see if any adjustments are needed before shaping the entire batch.
How do I get perfectly shaped hamantaschen?
To get perfectly shaped hamantaschen, start by rolling the dough evenly to about ¼ inch thick. Use a round cookie cutter, about 3 inches in diameter, to cut uniform circles. Add a teaspoon of filling to the center — not too much, or the cookies may burst open. When folding the dough into a triangle, fold the edges up and over the filling rather than pinching the dough flat, which helps create a neater shape. Pinch the corners tightly to seal, or use a bit of water or egg wash on the edges for extra stickiness. Chill the shaped cookies before baking to help them hold their shape.
Is this easy hamantaschen recipe suitable for kids to make?
Yes, this easy hamantaschen recipe is perfect for baking with kids! The dough is simple to make, and rolling it out and cutting the circles can be a fun hands-on activity. Kids will love adding the filling and folding the cookies into triangles — just remind them to pinch the corners tightly so the cookies don’t open while baking. Because the recipe doesn’t require any complex techniques, it’s a great way to introduce children to baking. Let them get creative with fillings and decorations, like drizzling the finished cookies with chocolate or dusting them with colorful sprinkles.
How do I get perfectly shaped hamantaschen?
To get perfectly shaped hamantaschen, start by rolling the dough evenly to about ¼ inch thick. Use a round cookie cutter, about 3 inches in diameter, to cut uniform circles. Add a teaspoon of filling to the center — not too much, or the cookies may burst open. When folding the dough into a triangle, fold the edges up and over the filling rather than pinching the dough flat, which helps create a neater shape. Pinch the corners tightly to seal, or use a bit of water or egg wash on the edges for extra stickiness. Chill the shaped cookies before baking to help them hold their shape.
Best way to store the cookies
Store baked hamantaschen in an airtight container at room temperature for up to three days. If you need them to last longer, they can be refrigerated for up to a week. To keep them from getting soggy, layer the cookies with parchment paper. You can also freeze baked hamantaschen — arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag or container. They’ll keep for up to three months. Let frozen cookies thaw at room temperature, or warm them in a low oven for a few minutes to refresh their texture before serving.
Make this easy hamantaschen recipe without a stand mixer
You can make this easy hamantaschen recipe without a stand mixer. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Then, add the egg and use your hands or a wooden spoon to mix until the dough comes together. Knead gently on a floured surface until smooth, being careful not to overwork the dough, as that can make the cookies tough. If the dough feels too sticky, sprinkle in a little more flour; if too dry, add a teaspoon of milk. Chill the dough as directed to make rolling and shaping easier.
