Hamantaschen for Purim

    (24)
    8 hours

    A Jewish staple at Purim, these biscuits are good any time.


    25 people made this

    Ingredients
    Serves: 17 

    • 4 eggs
    • 250ml vegetable oil
    • 225g caster sugar
    • 2 teaspoons vanilla extract
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 690g plain flour
    • 2 (390g) tins fruit filling of your choice

    Method
    Prep:30min  ›  Cook:20min  ›  Extra time:7hr10min  ›  Ready in:8hr 

    1. Beat eggs, add oil and mix. Add the sugar, vanilla, baking powder and salt. Add the flour gradually and mix well.
    2. Refrigerate a few hours or overnight.
    3. Preheat the oven to 180 C / Gas mark 4.
    4. Kneed dough until it becomes soft enough to roll. Cut dough with 7cm biscuit cutter or drinking glass. Put about 1 tablespoon of pie filling into the middle of each circle. Fold up the edges of the circle into the middle and pinch together.
    5. Bake in the preheated oven for 20 minutes.
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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (23)

    by
    25

    This is a great hamantashen recipe! I suggest rolling out the dough very thin, as they expand when they bake. Also, leave only a very small opening when pinching them closed because they open as they bake. I didn't do this for the first few and they came out almost flat (still yummy though).  -  03 Apr 2007  (Review from Allrecipes US | Canada)

    by
    22

    The taste of the dough is great. I cooled it in the frige for about an hour. I followed the instructions and used 1 tablespoon preserves: apricot for some, strawberry for others. The first batch came out awful because 1 tablespoon of preserves is too much, it boiled and ran out. I tried different amounts and settled on 1/4 to 1/2 teaspoon. the kids in my daughter's class loved them and asked for seconds. I will make these again and again with my kids.  -  24 Mar 2007  (Review from Allrecipes US | Canada)

    by
    17

    I have tried many recipes for this cookie. This is the best I have had. I recommend making them 2-3 days before serving. I made them with poppy seed filling. Everyone loved them. Sharon  -  22 Mar 2000  (Review from Allrecipes US | Canada)

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