not only can you whip up the dough in just a few minutes, but you can also turn it into more than 6 different flavors with just one go. and i’ve also included my secret to the most soft and buttery, flavorful dough you’ll never find in your beloved family hamantaschen recipe! so many traditional recipes lean heavily on the filling alone for the flavor, leaving the dough dry and flavorless. however, in each recipe, i have paired a flavored dough with a sweet and flavorful filling, allowing for a huge explosion of flavor right in every bite. i also include step by step instructions on how to make hamantaschen with each variation. and adding in the individual flavors to each or by making multiple full batches filled with different flavors from just one easy recipe! the 6 different kinds demonstrated in this recipe include: include seeds from 1 vanilla bean (or ¼ teaspoon of vanilla bean paste) in the base dough. make the chocolate hamantaschen dough.
add in the egg, vanilla extract, almond extract, and any zests or vanilla bean seeds, depending on the flavor you’re making. add in either cinnamon or sprinkles, depending on the flavor you’re making, when you mix in the flour. also, add in only 2 cups of flour with 1 cup of unsweetened cocoa powder and mix with the salt before combining with the rest of the batter. if your dough seems dry and crumbly, try kneading it with your hands for a little bit. this will warm and soften the butter, allowing the flour to mix in a bit more. if so, gently fix the cracks by tapping and smoothing the dough with your fingers once the hamantaschen are shaped. tag @yourhomemadehealthy on instagram or leave a comment with a rating and some feedback at the bottom of this page! the dough is not dried out and the flavors in the dough with the fillings are all awesome together. although my recipes focus on healthy eating and fresh ingredients, there is no diet talk here.
i love purim and this super easy hamentashen recipe is really the best! you can use this dough with any filling, topping or flavor that you can imagine. so the purim spirit really starts early and why not?! this recipe is so good, you may want to make these all year round. the dough from this hamentashen recipe goes well with all kinds of fillings. here are some of the fillings/toppings combos that my family loves but feel free to be creative! this hamentashen recipe freezes really well. this is the number 1 question on all the jewish cooking platforms everywhere (and in my inbox) around purim time every year! 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 know, i know, you want to bite in and get filling in every bite, the best part is the filling etc… but if you overfill the extra filling expands during baking and pushes the sides open. it’s not worth it. hamentashen dough should be sticky. not too sticky that you can’t roll it out, but sticky enough for the sides to stick together.
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 using jelly make sure to use the most solid part of the jelly and not the liquidy part. it would mean so much to me if you could rate this recipe below and leave a comment or share with your friends ❤ thanks for being here! this is my 3rd time making this recipe since my family keeps eating them!!! got so many compliments on mine and i’m saving the recipe for next year ???? i grew up making hamentashen every year. the recipe included lots of margarine, orange juice, and lemon rind, and it was always a pain to make. for years i have been on the lookout for an easy, no mess hamentashen recipe that can work with any filling. every one was delicious but the lotus filling was the true winner. (i made the mistake of trying to roll cold dough and it did not work well.) this is the nicest review ever!!! i am so happy that you were able to go back to this super fun (and delicious) hamentashen baking tradition with my recipe!! i’m rosa, a certified pastry chef, food stylist & photographer and a mom of 5. i love creating easy but yummy recipes, perfect for the busy parent.
ingredients 2 large eggs ½ cup neutral-flavored oil (safflower, sunflower seed, canola, etc.) ½ cup granulated sugar 1 teaspoon vanilla ingredients ; 3/4 cup unsalted butter, room temperature ; 2/3 cup sugar ; 1 large egg, room temperature ; 1 tsp vanilla ; 1 tsp grated orange zest don’t be intimidated by making filled cookies, the recipes below feature no-fail hamantaschen hacks and semi-homemade secrets. don’t forget to, gluten free hamantaschen, gluten free hamantaschen, easy hamantaschen recipe with pre-made dough, hamantaschen recipe, soft hamantaschen recipe.
this super easy hamantaschen recipe is the absolute best for so many reasons! not only can you whip up the dough in just a few minutes, but ingredients 2 eggs 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 ingredients 1 cup confectioners’ sugar 2¼ cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for rolling the dough ¾, crispy hamantaschen recipe, healthy hamantaschen recipe, traditional hamantaschen recipe, best hamantaschen recipe, hamantaschen recipe with oil, small batch hamantaschen recipe, chocolate hamantaschen recipe, hamantaschen cookies, pareve hamantaschen recipe, hamantaschen recipe no chill. instructionspreheat oven to 350 degrees f. mix together the wet ingredients: egg, oil, sugar and vanilla extract. roll out the dough to around xbc inch thick. place 1 teaspoon of the filling in the center of the circles and pinch closed to form a triangle.bake the hamantaschen for 10-12 minutes. ingredients3 eggs.1 cup granulated sugar.xbe cup vegetable oil.2 xbd teaspoons vanilla extract.xbd cup orange juice.5 xbd cups all-purpose flour.1 tablespoon baking powder.1 cup fruit preserves, any flavor.
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