HamantaschenHamantaschen is a traditional treat for the Jewish Purim holiday. Purim is the celebration of the triumph of the Jews over the evil Haman, who plotted to extinguish all Jewish people from ancient Persia. Hamantaschen means "Haman's hat". These filled pastries are made in the shape of that hat. There are many variations on this theme, as different families have slightly different recipes, but the idea is the same. This particular recipe is requested over and over again, by all who try it.

You can use various fillings if you prefer. The more traditional fillings are Prune and poppy seed.

Things You Will Need

3 Eggs
1 cup Sugar
3/4 cup Canola or Olive Oil
1 Tablespoon Vanilla
1/2 cup Orange Juice
1 teaspoon Orange Zest (optional)
5 cups All-Purpose Flour
3 teaspoons Baking Powder
1 12-16 oz. Jar Preserves, any flavor

Step 1

Hamentaschen In a large bowl, combine the flour and baking powder and combine. Set aside.

In another large bowl, beat the eggs and sugar until it has increased in volume, and the eggs turn a pale yellow. Add the oil, vanilla, orange juice, and orange zest. Mix well.

Add the flour into the batter to form a stiff dough. You may need a little more flour, depending on the humidity, but do not add too much, as you will be using more flour when you roll out the dough.

Step 2

Preheat oven to 350° F.
On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a 2 or 3 inch circular cookie cutter, dipped in flour, cut the dough into circles and place on cookie sheets that are greased or lined with parchment paper.
Add about 1 to 1 1/2 teaspoons of your favorite preserves in the center of the circle of dough and pinch the edges to form a triangle. Be sure to pinch tightly, so the filling will not ooze out while baking.

Step 3

Bake on the center rack of oven for 12 to 15 minutes, until lightly browned. Remove from oven and place the Hamantaschens on a cooling rack and cool completely.
Keep covered. Serve to your guests and enjoy the compliments.

Tips & Warnings

It is recommended that you refrigerate the dough for at least four hours prior to use. It makes the dough much easier to handle.

You will most likely need to roll out the dough in 2 or 3 batches, due to space limitations, and ease of rolling.

This recipe makes 35-50 Hamantaschen.