Easiest Hamentashen Dough EVER (plus how to get them to stay closed)
Recipe - Basic Hamentashen Dough
1/2 cup oil
3/4 cup sugar
1 tsp vanilla extract
2 1/4 cups flour (plus extra as needed)
1/2 Tbsp baking powder
1/4 tsp salt
Lightly Beat eggs with a whisk, add oil, sugar and vanilla, mix well.
Add flour, baking powder and salt. Mix until dough forms.
roll dough between two pieces of parchment paper and cut out circles.
Place a teaspoon of filling in the center of each circle. Fold up the edges to form a triangle. Gently pinch sides and smooth them out.
Bake at 350 for 10 minutes. Let cool on a wire rack.
Top each cookie with appropriate toppings if using.
🌀Filling /Topping Ideas🌀
✨Lotus spread with crushed lotus cookies
✨Popping chocolate Klik spread with Chocolate Klik balls
✨Pesek Zman chocolate spread with pesek Zman chocolates
✨Creamy milk spread with cookies ‘n cream chocolate
✨Peanut Butter & Jelly
How to keep your Hamentashen from opening?
Number 1 question on all the Jewish cooking platforms everywhere (and in my inbox) for the last few weeks, amiright?!
Well, you came to the right place, because after yearsssss of making these I have perfected the method and now I'm ready to reveal to you the secret. I have a 99.9% success rate (can't control everything lol) Are you ready to get in on the perfectly shaped hamentashens?
There are 3 simple tricks to make sure you're hamentashen don't open during baking every time.
1. DO NOT OVER FILL. Guys, it's as simple as that. I know, I know, you want to bite in and get filling in every bite, the best part is the filling etc... I get it! I really do. But if you over fill the extra filling expands during baking and pushes the sides open. It's not worth it. Trust me.
2. DO NOT OVER FLOUR. Let me explain. Hamentashen dough should be sticky. Not too sticky that you can't roll it out, but sticky enough for the sides to STICK together. If you follow this recipe you'll notice that the ingredient list calls for 2 and 1/4 cups flour plus extra as needed. The texture of the dough can be affected by many different factors such as the weather, the altitude, the size of the eggs or your measuring cups. You may need to add some more flour, but it is important that you don't add too much. If the dough is too dry, the sides will not stick and will open during baking. If the dough is too sticky to handle, try rolling in between 2 pieces of parchment paper lightly floured.
3. USE THICK FILLINGS. When picking your fillings make sure to check the consistency. If using jelly make sure to use the most solid part of the jelly and not the liquidy part.
Hope these tricks help you get the best hamentashen ever! Let me know how they came out and what awesome filling combos you came up with. I love to see your pics, tag me on Instagram @rosa_lilyrose.