Noshin' on hamentaschen

Growing up, my grandma, mom, sister and I would spend time together baking loads of hamentaschen to enjoy every Purim. I can still picture all of us together laughing, enjoying each other’s company and baking for hours. Poppy seed and Raspberry were usually in the mix of flavors, but these days I love to experiment with different flavor combinations.

This year, I had a few ideas of what types of the three types of hamentaschen I wanted to make. And I knew I didn’t want to have to find three different recipes to use, so instead, I found an incredible base recipe from Kosher in the Kitch and adapted it to fit each of the three flavors below. Take a look and let us know what your favorite flavor of hamentaschen are, and don’t forget to tag @jewphx in your photos on Facebook and Instagram!

 
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Nutella Filled Hamentaschen

Makes about 20 hamantaschen

Ingredients:

2 eggs (room temp)

1/2 cup canola oil

2/3 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

2 teaspoons baking powder

2 1/2 cups flour (plus a bit more for rolling out dough)

Nutella or other chocolate spread

Directions:

Using a hand or stand mixer, cream together eggs, oil, sugar and vanilla extract. Once fully combined and smooth, gently stir in salt, baking powder and flour (1/2 cup at a time). Mix thoroughly and then smooth the dough with your hands. If the dough is too sticky to roll out, add additional flour a tablespoon at a time. When dough is ready, roll out the dough on a floured surface (about 1/8 inch thick). Using a round drinking glass or a circle cookie cutter, cut the dough into circles. Fill the center of the circle with about 1 teaspoon of nutella or chocolate filling. Then fold into triangle shape* and place on a baking sheet lined with parchment or wax paper. Bake cookies at 350° for 12 to 15 minutes. They won’t be very brown, but rather soft and delicious.

* See the video below for tips on how to make the perfect shape.

 
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Funfetti Hamentaschen

Makes about 20 hamantaschen

Ingredients:

2 eggs (room temp)

1/2 cup canola oil

2/3 cup sugar

1 teaspoon imitation butter extract

1/2 teaspoon kosher salt

2 teaspoons baking powder

2 1/2 cups flour (plus a bit more for rolling out dough)

Rainbow sprinkles

Cherry jam

Directions:

Using a hand or stand mixer, cream together eggs, oil, sugar and imitation butter extract. Once fully combined and smooth, gently stir in salt, baking powder and flour (1/2 cup at a time). Mix thoroughly and then smooth the dough with your hands. If the dough is too sticky to roll out, add additional flour a tablespoon at a time. Add sprinkles (to taste/look, but I used probably about 1/2 cup). Combine once more before rolling the dough out. When dough is ready, roll it out on a floured surface (about 1/8 inch thick). Using a round drinking glass or a circle cookie cutter, cut the dough into circles. Fill the center of the circle with about 1 teaspoon of cherry jam filling. Then fold into triangle shape* and place on a baking sheet lined with parchment or wax paper. Bake cookies at 350° for 12 to 15 minutes. They won’t be very brown, but rather soft and delicious.

* See the video below for tips on how to make the perfect shape.

 
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Lemon Hamentaschen

Makes about 20 hamantaschen

Ingredients:

2 eggs (room temp)

1/2 cup canola oil

2/3 cup sugar

1 teaspoon lemon extract

Zest of 1 lemon

1/2 teaspoon kosher salt

2 teaspoons baking powder

2 1/2 cups flour (plus a bit more for rolling out dough)

Lemon curd

Directions:

Using a hand or stand mixer, cream together eggs, oil, sugar, lemon extract and the zest of 1 lemon. Once fully combined and smooth, gently stir in salt, baking powder and flour (1/2 cup at a time). Mix thoroughly and then smooth the dough with your hands. If the dough is too sticky to roll out, add additional flour a tablespoon at a time. When dough is ready, roll it out on a floured surface (about 1/8 inch thick). Using a round drinking glass or a circle cookie cutter, cut the dough into circles. Fill the center of the circle with about 1 teaspoon of cherry jam filling. Then fold into triangle shape* and place on a baking sheet lined with parchment or wax paper. Bake cookies at 350° for 12 to 15 minutes. They won’t be very brown, but rather soft and delicious.

* See the video below for tips on how to make the perfect shape.

 

Ari from The Baking Studio explains and demos the best way to fold Hamentaschen.