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Almost-Like-a-Bakery Traditional Hamantaschen

 

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Almost-Like-a-Bakery Traditional Hamantaschen
 

 

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Recipe

Almost-Like-a-Bakery Traditional Hamantaschen

This dough, made with vegetable shortening and butter, produces a cookie like texture and is similar to the hamantaschen you might find in a commercial bakery. It is my favorite hamantaschen dough. If you require a dairy-free version, simply use all shortening or nondairy margarine (instead of butter and shortening). You can also use this dough to make cookie triangles—“mock” hamantaschen—for children who prefer unfilled cookies. Brush the dough with egg wash and sprinkle it with plain sugar or colored sprinkles. This recipe doubles well.

Times

  • Ready Time : 0 min

Servings

4 to 6 dozen

Ingredients

  • 1/2 cup Vegetable shortening
  • 1/2 cup (1 stick) unsalted butter or unsalted margarine
  • 11/4 cups sugar
  • 3 Eggs
  • 1/4 cup orange juice or milk
  • 11/2 teaspoons Vanilla extract
  • Approximately 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 21/2 teaspoons Baking powder
  • Golden egg wash
  • Fillings: poppy, chocolate hazelnut paste, cherry, apricot, prune, or
  • Regular or coarse sugar (optional)

Directions

Preparation

1 In a mixing bowl, cream the shortening, butter, and sugar together. Add the eggs and blend until smooth. (If the mixture is hard to blend or seems curdled, add a bit of the flour to bind it.)
2 Stir in the orange juice or milk and the vanilla. Fold in the flour, salt, and baking powder and mix to make a firm but soft dough. Transfer the dough to a lightly floured work surface and pat the dough into a smooth mass. Cover and let it rest for 10 minutes.
3 Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
4 Divide the dough into 2 or 3 flattened discs and work with one portion at a time.
5 Roll out the dough on a lightly floured board to a thickness of 1/8 inch. Use a 3-inch cookie cutter and cut as many rounds as you can. Brush the rounds with egg wash. Fill with a generous teaspoonful of the desired filling. Draw 3 sides together into the center.
6 You should now have a 3-cornered or triangular pastry. Repeat this process with the remaining dough and filling. Brush the pastries with additional egg wash. If desired, sprinkle with regular or coarse sugar, and bake in the center of the preheated oven until golden brown (18 to 25 minutes). Cool on the baking sheets.
7 If you prefer, this dough can be made ahead and refrigerated, wrapped in plastic, for up to 2 days, or frozen (either as a disc of dough or as already formed and filled pastries, for a couple of months). If refrigerating, allow the dough to warm up before rolling out. For frozen pastries, bake without defrosting.

Special instructions

This dough, made with vegetable shortening and butter, produces a cookie like texture and is similar to the hamantaschen you might find in a commercial bakery. It is my favorite hamantaschen dough. If you require a dairy-free version, simply use all shortening or nondairy margarine (instead of butter and shortening). You can also use this dough to make cookie triangles—“mock” hamantaschen—for children who prefer unfilled cookies. Brush the dough with egg wash and sprinkle it with plain sugar or colored sprinkles. This recipe doubles well.

Source:

Jewish Holiday Baking

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About wheatgirl

avatar

I am a pastry chef and cookbook author and host of www.BetterBaking.com. I wrote A Treasury of Jewish Holiday Baking (Whitecap Books 2009), The New Best of BetterBaking.com (Whitecap Books 2009) and A Passion for Baking (Oxmoor House 2007) and my newest book due in fall 2011 is The Baker's Four Seasons (Harper Collins). I write for the Washington Post and New York Times, and can be heard on Martha Stewart Sirius Radio as a guest.

 

comments

 

3 Responses to Almost-Like-a-Bakery Traditional Hamantaschen

  1. avatar says: r

    While the dough is wonderfully soft- almost too soft, the hamentashen are not at all cookie like once baked. I am very disappointed.
    (the dough is also quite bland.)

  2. avatar says: Michelle

    I have been making these for a few years and absolutely love them. I also have shared the recipe with many others, all of whom have loved it as well! We usually go for nutella, m&m, or chocolate chip fillings. This year, I also did one with homemade apple pie filling inside (some diced apple tossed with a bit of sugar, cinnamon, nutmeg, and a bit of butter, softened in the microwave, and then with a few drops of vanilla extract added in to give it an “apple pie and vanilla ice cream” like flavor) and cinnamon sugar on the outside. Delish!

  3. avatar says: LJ

    We used coconut oil in place of butter/shortening and brown sugar (those were ingredients we had on hand). After adding a little extra flour, the dough came out fine and tasted great. It didn’t roll out to the recommended thinness (was thicker), but that was not a big issue.

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