How to Make Hamentaschen - A Step-by-Step Guide

Hamentaschen, also known as Oznei Haman or Haman's ears, are traditional Ashkenazi Jewish pastries filled with a sweet filling. These triangular-shaped treats are a staple of the Purim holiday, which celebrates the salvation of the Jewish people from the villain Haman as told in the Book of Esther.

These delicious pastries are typically filled with sweet fillings such as poppy seed, apricot, raspberry, or prune. The dough is tender and flaky, and the filling adds a burst of fruity swe...

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Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 eggs
  • 1 cup white sugar
  • ½ cup vegetable oil
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • 1 tablespoon heavy cream
  • 1 teaspoon water
  • ¾ cup apricot jam, or as needed
  • 2 tablespoons white sugar, or as needed

Information

  • Prep Time: 1 hr 10 mins
  • Cook Time: 20 mins
  • Additional Time: 40 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 30
  • Yield: 30 cookies

  • Sift together all-purpose flour, baking powder, and salt in a bowl. Set aside.
  • Beat eggs with an electric mixer in a second bowl until smooth. Set aside.
  • Mix sugar, vegetable oil, orange and lemon zests and juices, and vanilla extract in a third bowl. Add to beaten eggs; mix well. Add the flour mixture and beat until the dough starts to pull away from the sides of the bowl and forms a ball.
  • Place dough onto a floured work surface and knead until it no longer sticks to your fingers. Shape into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.
  • Whisk egg, cream, and water together to make glaze.
  • Divide chilled dough into 4 sections. Roll out dough on floured work surface with a floured rolling pin until it is about 1/8-inch thick. Use a cookie cutter or jar lid to cut out circles about 4 inches in diameter.
  • Place 1 teaspoon of apricot jam in the center of a dough circle. Pinch 2 sides together to create 2 sides of a triangle. Use some of the egg glaze as 'glue' if needed. Fold the bottom of the circle up to form the third side of the 'hat,' leaving a little of the filling visible in the center. Repeat with remaining dough circles and filling.
  • Place cookies on the prepared cookie sheets. Brush tops with egg glaze mixture using a pastry brush. Sprinkle with sugar.
  • Bake in the preheated oven until light golden brown, about 18 minutes. Cool for 10 minutes before transferring to a cooling rack with a spatula.
  • Nutrition

    153 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 23mg
    • Sodium: 83mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 1g
    • Total Sugars: 11g
    • Protein: 3g
    • Vitamin C: 4mg
    • Calcium: 28mg
    • Iron: 1mg
    • Potassium: 40mg