As Purim quickly approaches, the urge to make hamtentashen comes over me. This year I wanted to veer from the usual fruit hamtentashen that I usually make (or buy). So I made a variety of my own.
To make the hamentashen, the first thing you need to do is to make the dough. Most recipes tell you to chill the dough overnight.
Usually I google a basic recipe and add my own inventive fillings.
I used Maida Heatter’s Hamentashen recipe from her book, Maida Heatter’s Cookies, which was a wedding present (from over 10 years ago).
Take the flour of your choice (I used King Arthur’s Whole Wheat Flour), baking powder, salt, and sugar.
Add in butter (I used Earth Balance, because that’s what I had in the house).
Mixed things up.
Then I added an egg, grated orange rind, and orange juice. Mixed it some more. Then I put the dough in a ziploc bag and chilled it overnight.
I assembled fillings: Grape (used Polaner’s Concord Grape All Fruit), chocolate chips, mini marshmallows, and white chocolate peanut butter. You can use anything you want, but things that might go in a baked pie may be the tastiest.
Rolled out my dough — note: I was missing the last teaspoon of buttery spread, so my dough was cakey. I added some canola oil to make it stickier.
You need a circle to make the three corners of the Hamentashen (which stands for Haman’s Hat – a triangular hat which the evil man wore).
My trusty toddler was there to “help me” (since it was a snow day).
I folded the corners into the triangular shape and placed it on parchment paper.
I made several kinds more (some filled with grape jam, some with chocolate chips and mini marshmallows, and some filled with white chocolate peanut butter, chocolate chips and mini marshmallows).
The one that came out the best? The S’mores Hamentashen!
The filling was simply mini chocolate chips and mini marshmallows.
S'mores Hamtentashen Recipe for Purim
- 4 cups all-purpose Flour I used whole wheat
- 4 teaspoons baking powder
- 1/2 tablespoon salt
- 1 1/2 cup sugar
- 2 sticks or 1/2 pound of unsalted butter cold and firm
- 2 eggs
- Grated rind of 2 oranges
- 3 tablespoons orange juice
- The next day, set up the fillings you want to use.
- Preheat oven to 400 degrees.
- Roll out dough -- if dough is too cakey, add some more liquid (I used a little oil).
- Pinch sides up into a tricorner shape.
- Bake at 400 degrees for 13-15 minutes -- thicker hamentashen will take around 16 minutes.