Bake Hamentashen Cookies with Me for Purim!
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Hamantaschen Recipe
Hamantaschen – traditional Jewish cookies that are served in Purim holiday. hamantaschen cookies are triangular-shaped cookies that supposed to represent Haman's ears. This hamantaschen recipe makes flaky cookies that are melt in your mouth with delicious date filling. There are many different variations on hamantaschen cookies and many different fillings, the most popular ones: poppy seed filling, date filling and chocolate filling.
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Makes 12 cookies
Ingredients:
For the dough:
1¼ cups (160g) Flour
1/2 cup (60g) Powdered sugar
1/4 teaspoon Salt
7 tablespoons (90g) Butter, cold and into cubes
1 Egg yolk
1 teaspoon Vanilla extract
1/2 teaspoon Baking powder
1-2 tablespoons Milk
For the filling:
Date paste
For decoration:
Powdered sugar
Directions:
1. Make the dough: in a large bowl or in a food processor, combine flour, powdered sugar, salt and baking powder. Add butter and blend until crumbs are formed.
2. Add egg yolk, vanilla extract and 1 tablespoon of milk. Blend until dough is formed, if needed add another tablespoon of milk. Do not over blend.
3. Flatten the dough into a disk form, cover with plastic wrap and refrigerate for 30 minutes.
4. Preheat oven to 170C (340F).
5. Take the dough out of the fridge, roll the dough into about 1/4-inch (1/2 cm) thick. cut into 6-8 cm circles. Fill each circle with date paste and seal as shown on the video. Combine the leftover dough, roll in and repeat the process.
6. Arrange the cookies on a baking tray lined with parchment paper and bake for 12-16 minutes, until slightly golden.
7. Allow to cool, then dust with powdered sugar.
Poppyseed Hamantaschen, a Purim treat #purim #cookie #chef
POPPYSEED HAMANTASCHEN... a Purim treat! A simple sugar dough with a poppyseed filling shaped as a triangle to represent the Jewish holiday villain’s hat. Make this today to celebrate over the next two days.
Enjoy it Tuesday @ the Pastry Shop...
Poppyseed filling
Poppyseeds, ground if possible 1 cup (135g)
Honey 0.5 cup (155g)
Milk 0.5 cup (120g)
Lemon juice 0.5ea (5g)
Sugar 1 tablespoon (5g)
Salt 1/3 tsp (2g)
Vanilla extract 0.5 tsp (2g)
Bring to a boil all ingredients and simmer for about 5 minutes, it should thicken to the point where it leaves a trail as you drag the spatula through the pot.
Dough:
AP flour 2 cups (250g)
unsalted butter 0.5 cup (112g)
Sugar 0.5 cup (100g)
Eggs 1.5 each (75g)
Baking powder 3/4 tsp (3g)
Salt 1/2 tsp (2g)
Lemon zest 0.5 ea
Sugar dough
Cream the softened butter (leave it out at room temp several hours before) and sugar. Alternate adding the eggs and the dries (AP flour, baking powder, salt). Mix till combined, dont overmix otherwise the dough will be tight and chewy. Roll it out to a thickness of 0.5 centimeter (or 0.15 inch), say twice as a thick as a silver dollar. Cutout to the size as needed (here 4”in diameter). Folding is important to avoid the dough opening while baking. Fold the right side so it overlaps on the left and from the bottom alternate so that on one side it is folded under the left side, and then folded on top of the right side. The final picture should give you an idea. Pinch shut.
Bake 335F, 13-15mins.
Enjoy!
Dates nut Hamantaschen - אוזני המן - Traditional Purim Cookie for Jewish Holiday
Update: Please see my new video for Chocolate Filled Hamantaschen
This Hamantaschen recipe is my mother's variation of the traditional Purim Jewish cookie. It is soft, buttery, flaky and seriously delicious!
This particular version is filled with dates and nuts however, you could fill it with whatever you'd like - feel free to experiment.
I will be releasing another Hamantaschen video next week which will hopefully inspire you to experiment!
This recipe will yield 30-32 cookies depending on your cookie cutter size.
In this video, I used a 3 diameter cookie cutter.
Hamantaschen Ingredients:
3 ¾ cups (470g) all-purpose flour
2 sticks (226g) unsalted butter or vegan butter, softened
3/4 cup (150g) sugar
2 eggs
1 tsp vanilla extract
1/2 Tbsp baking powder
1/4 tsp salt
Zest from 1 lemon
1/2 cup powder sugar for sprinkle
Date Filling
7 oz (220g) date spread (
1 cup (110g) walnuts, coarsely chopped
1 teaspoon ground cinnamon
Pinch of ground cloves
Jam Filling
1/3 cup jam of your choice
1/2 cup (55g) walnuts, coarsely chopped
1 tsp cornstarch
music by:
memories - bensound.com
HOW TO MAKE RAINBOW HAMANTASCHEN!!! (Jewish Purim Holiday Recipes!)
Make rainbow hamantaschen with me! I’m sharing all my secrets hacks and tips for the best ever hamentashen with all these delicious colors and incredible flavors. Expand for recipe details!
#hamantaschen #Purim #kosher #cookierecipe
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RECIPE DETAILS
INGREDIENTS
2/3 cup butter
1/2 cup sugar
1 egg
1 tsp. vanilla
1 tsp. lemon zest
1 tsp. baking powder
pinch salt
2 cups (+extra for rolling out dough) flour
METHOD
Preheat oven to 375 F and prepare a baking sheet with parchment paper.
Cream butter and sugar about 1 minute.
Add egg, vanilla and the zest of a half a lemon and mix for another minute.
In a separate bowl, combine baking powder, salt, and 2 cups of the flour.
Combine the dry and wet ingredients.
Gather dough into a flat disk, use extra flour on your hands to make sure the dough is not sticky. Cover in plastic wrap and refrigerate 30-45 minutes.
Sprinkle working surface with flour, and roll out dough to 1/8-inch thick.
Use a circle cookie cutter (about 2-3 inch. in size) to cut circles in the dough.
Lift each circle off the surface and place on baking sheet.
Drop about a tsp. of filling onto each circle.
Pinch the circle into a three cornered triangle. Use water on your fingertips if the dough isn’t sticking.
Bake for 10-15 minutes at 375 degrees, until the edges just start to brown.
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Hamantaschen Step 2: Cutting Them Out
Tips and tricks for cutting out hamantaschen dough. In 35 seconds.
Video by: Shannon Sarna
Edited by: Suzanne Samin
Full recipe:
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