Shared by Sarah Magid
Classic Hamantaschen
Yield: 30 hamantaschenTime: 2 hours
Classic Hamantaschen
Yield: 30 hamantaschenTime: 2 hoursFamily Journey
Odessa, UkraineLithuaniaChicago, IL
Skokie, ILSan Diego, CANew York City
Knead Love Bakery founder Sarah Magid has fond memories of her childhood Purim celebrations in the 1980s in her hometown of La Jolla, a neighborhood of San Diego. She remembers dressing up as Queen Esther and preparing bow-wrapped gift baskets filled with hamantaschen, chocolate, and fruit to exchange with her classmates at school and deliver to members of the local synagogue.
The baking was a joint effort with her beloved grandma Eva and her mother Ruby. The recipe, which Sarah believes originally came from a community cookbook calls for orange juice, which lends these cookies a citrusy note. Tuck apricot or raspberry preserves, or your family’s favorite filling, into them.
Ingredients
For the dough
- 4 large eggs
- 1 ¼ cup granulated sugar
- ¾ cup vegetable oil
- ½ cup pulp-free orange juice
- 3 teaspoons vanilla extract
- 5 ½ cups all-purpose flour (up to ½ cup extra if dough is too wet to roll)
- 2 tablespoons baking powder
- 1 teaspoon salt
For the filling
- Apricot and raspberry preserves
Preparation
Step 1
Preheat the oven to 350F.
Step 2
In a bowl of a stand mixer (or using hand-held beaters), whisk together the eggs, orange juice, oil, and vanilla until well combined. Add the sugar and mix until incorporated.
Step 3
Gradually add the flour, baking powder, and salt, mixing until a dough forms. The dough should have a playdough-like consistency. If it's too wet, add more flour 1 tablespoon at a time and mix until it becomes a stiff, workable dough.
Step 4
Divide the dough into two portions, shaping each into a flat disc.
Step 5
Place one portion on a sheet of parchment paper on the countertop. Using a rolling pin, roll it out into an even rectangle about ⅛-inch thick. Do the same for the other dough portion.
Step 6
Use a 3-inch round cutter or an inverted glass to cut dough circles. Line a baking sheet with parchment paper and arrange the rounds on it about 2 inches apart to prevent them from touching during baking.
Step 7
Spoon about 2 teaspoons of your chosen filling(s) into the center of each round.
Step 8
Fold each circle into a triangular shape by pinching one point at the top, then pinching the two bottom corners together to seal. Ensure the edges are secure so they hold their shape while baking. Bake for 10-12 minutes, or until lightly golden.
Step 9
Let them cool on the baking sheet for at least 10 minutes. Enjoy or store in an airtight container at room temperature for up to one day or in the refrigerator for up to three days.
