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Hamentaschen

Desserts

[!TIP] Can be filled with chocolate spread, apple butter, apricot jam or other jams.

Ingredients

  • 3 cups all-purpose flour
  • 100g powdered sugar
  • 1 tsp baking powder
  • A pinch of salt
  • 200g cold butter
  • 1 egg + 1 yolk
  • ½ tsp lemon zest
  • 1-2 tbsp milk

Method

  1. Mix the flour, salt, banking powder and sugar in a food processor with the metal blade. Add the butter and blitz until it forms crumbs.
  2. Add the egg, yolk, lemon zest and 1 tablespoon of milk and keep blitzing until it forms a ball of dough. Add the additional tablespoon of milk if necessary.
  3. Wrap in cling-film and chill in the fridge for at least an hour.
  4. Preheat the oven to 180°C and line a baking tray with baking paper.
  5. Divide the dough in half, and roll out on a floured surface to a thickness of half a centimetre.
  6. Cut circles of diameter 8cm with a glass and place a teaspoon of filling in the centre of each.
  7. Using damp fingers, dampen the edges and fold in three edges into a hamantashen shape, pinching and fastening well. Place on the sheet, leaving small gaps between each.
  8. Bake at 180°C for 12-15 minutes until the edges start to turn golden.