Hamantashen are three-cornered, filled pastries served during the Jewish holiday of Purim. Inspired by the poppy seed filling in many traditional hamantashen recipes, this bite-sized version has poppy seeds baked right into the dough.
Makes 8 to 10 dozen mini hamantashen, depending on diameter. This recipe can also be used to make regular-sized hamantashen, which yields fewer hamantashen, but requires less hands-on prep time.
Prep Time: 1 hours, 45 minutes
Cook Time: 12 minutes
Ingredients:
- 4 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 3/4 cup oil
- 1/3 cup orange juice
- 2 teaspoons pure vanilla extract
- 1 1/2 tablespoons poppy seeds
- Assorted preserves, lemon curd, or chocolate chips for filling
Preparation:
Whisk together the flour, baking powder, and salt in a large bowl. Set aside.
In another large bowl, whisk together the sugar and eggs. Add the oil, juice, and vanilla, and whisk until well combined.
Add the dry ingredients to the egg and sugar mixture, and stir together with a wooden spoon. (You can also mix the dough together with clean hands.) Fold in the poppy seeds and stir until they are well-distributed.
Cover the dough and chill for 25 to 30 minutes.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Place some of the chilled dough on a lightly floured surface. With a rolling pin, roll out the dough until it is about 1/8-inch thick.
Using a glass or a round cookie cutter, cut rounds out of the dough, and transfer to the prepared baking sheet. (For mini hamantaschen, use a cup with a 2- to 2 1/2-inch diameter, such as a sake cup or small juice glass.)
Place preferred filling in the center of each dough round, taking care not to overfill. (Use about 1/2 teaspoon for mini dough rounds, more if using larger rounds.)
Fold up the edges of dough around the filling, and pinch together to form a triangle.
Bake the hamantaschen in the preheated oven for 12 minutes, or until firm and slightly golden.
Transfer the hamantaschen to a wire rack to cool. Repeat the process with the remaining dough and filling.
Cooled hamantashen may be stored in an airtight container or well wrapped in foil at room temperature for 3 to 5 days, depending upon the moisture content of the filling. Separate layers of hamantashen with parchment or wax paper to prevent sticking. Enjoy!