Aunt Carol's Hamentashen
Traditional cookie served during the Jewish holiday of Purim. Tender cookie dough filled with a sweet prune and raisin filling. Dipped in honey and pecans for some crunch.
Ingredients
Dough
- 3 large eggs
- 100 grams granulated sugar
- 125 grams vegetable oil
- 475 grams all purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon Diamond Crystal Kosher Salt or 1/4 teaspoon Morton's Kosher Salt
Filling
- 340 grams pitted prunes
- 170 grams golden raisins
- 125 grams strawberry jam
- 1 teaspoon fresh lemon juice
- 1 1/2 teaspoons almond extract
For assembly and topping
- 1 egg white lightly beaten
- 170 grams honey warmed in microwave for 30 seconds
- 100 grams pecan halves toasted and finely chopped
Instructions
- Make dough: In an electric mixer, mix eggs and sugar until smooth, about 3-4 minutes. Pour in oil and mix to combine. Sift together flour, baking powder and salt and add to mixer. Mix just until dough begins to come together.
- Dump dough onto the counter and knead for about a minute. Divide dough into 2 pieces and roll each piece, between 2 sheets of parchment paper, to an 1/8 inch thickness. Chill rolled dough in fridge for one hour. (Dough will keep in fridge for 5days or can be frozen for up to a month.
- Make filling: Combine all ingredients in the food processor and pulse until finely chopped, about 20 –25 pulses.
- Preheat oven to 350°F. Use a round (2¾ -3 inch) cutter to to stamp out rounds, leaving as little space between them as possible so that you do not have too many scraps. Place rounds on parchment lined baking sheet, setting them 1½ inches apart. Set scraps aside.
- Brush the edge of the circles with cool water. Spoon about 2 teaspoons of the filling into the center of each circle. Fold up three sides of the dough against the filling, forming a triangular shape. Pinch the edges and corners gently so that the shape holds together. Repeat with remaining filling and dough. Scraps can be rerolled and chilled for at least 30 minutes before cutting and baking more hamentashen.
- Brush unbaked hamentashen with lightly beaten egg white. Before baking, add a second baking sheet under hamentashen. The double baking sheets will prevent the bottom of the hamentashen from getting too brown, before the tops and sides are done. Bake the hamentashen, rotating baking sheet halfway through, until golden, 15-16 minutes.
- Once the hamentashen have cooled, dip one edge of them in honey and then into the chopped pecans. Hamentashen will keep well in an airtight container, for about a week. For longer storage, they can be frozen for up to 2 months.
Nutrition
Serving: -1hamentashenCalories: 212kcalCarbohydrates: 35gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 19mgSodium: 68mgPotassium: 171mgFiber: 2gSugar: 18gVitamin A: 117IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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