Make Hamantaschen
Make Hamantaschen following our recipe and use our ‘Hamantascher’ tool to create the shapes!
Below you will find a basic dough recipe, as well as 2 types of fillings:
Poppy Seed
Chocolate
Scroll down for our video, recipe and ingredients list.
How to use your Hamantascher tool
the dough (makes 30 pockets)
Powdered sugar - 2/3 cup (bag 1 in the video)
Dry ingredients - 2 1/2 cups of flour, 1/4 tsp salt, 1tsp baking powder (bag 2 in the video)
You'll also need
5oz of butter
1 egg + 1 yolk
Instructions
Mix butter + powdered sugar in an electric mixer until smooth
Add the egg and egg yolk and continue mixing
Add half of the dry ingredients and continue mixing
Add the other half of the dry ingredients until the dough is evenly mixed and easy to handle
Wrap the dough in saran wrap and place in the fridge for a minimum of half an hour
Remove the dough from the fridge and knead it on a surface with some flour until it is about 5 mm thick
Use the cookie cutter to cut the dough into 8” circles
Place a teaspoon of your filling of choice in the center of the circle and pinch three opposing corners together to create the shape of a triangle
Place your triangular cookies on a cookie sheet and chill for at least 15 minutes
Place in a pre-heated oven – 325º F, for about 15-20 minutes
Poppy seed filling (fills 15 pockets)
Sugar - 1/2 cup (bag 3 in the video)
Poppy seeds - 2/3 cup ground (bag 4 in the video)
You'll also need
1/3 cups of milk
1 oz of butter
1 egg white (please ignore 'yolk' caption on video)
Optional
Lemon juice from half a lemon
Lemon peel from half a lemon
Crushed walnuts and chopped raisins (0.7 oz)
Instructions
Simmer the milk and sugar in a saucepan
Add the poppy seeds, lemon zest, lemon juice and simmer
Add walnuts and raisins as the mixture boils
Remove from the flame and add cubed butter until fully melted
After the mixture reaches room temperature, add the egg white
chocolate filling (fills 15 pockets)
Chocolate discs - 2/3 cup (bag 5 - in the video)
Graham crackers - 1/3 cup ground (Bag 6 - in the vide0)
You'll also need
1/4 cup heavy whipping cream
Instructions
Simmer the cream
Pour the hot cream over the chocolate and mix until smooth
Add the cookie crumbs
Cool in the fridge for 15 minutes