Description
These Delicious Hamantaschen Cookies feature a tender, flaky dough filled with a variety of creative fillings like date and pecan pie filling or classic poppy seeds. Perfect for celebrating Purim or any festive occasion, these cookies combine citrus zest and warm spices with rich, moist centers for a delightful treat that’s both traditional and versatile.
Ingredients
Scale
Dough Ingredients
- 2 cups All-Purpose Flour (can be swapped for gluten-free flour)
- 1/2 cup Powdered Sugar (granulated sugar can be used)
- 1/4 teaspoon Salt
- 1 teaspoon Orange Zest (lemon zest as alternative)
- 1/2 cup Unsalted Butter, cold
- 1 teaspoon Vanilla Extract (orange extract can be used for a twist)
- 2 Egg Yolks
- 1 Whole Egg
Date & Pecan Filling
- 1 cup Medjool Dates, pitted and chopped
- 1/2 cup Chopped Pecans
- 2 tablespoons Orange Juice
- 1/4 cup Brown Sugar or Maple Syrup
- 1 tablespoon Cornstarch
Optional Additional Fillings
- Apples (finely chopped or cooked)
- Pistachios
- Halva
- Nutella
- Poppy Seeds
Instructions
- Prepare Fillings: Cook the chopped Medjool dates together with orange juice in a small pot over medium heat until the dates soften and the mixture becomes syrupy. Stir in chopped pecans and brown sugar or maple syrup along with cornstarch, heating until thickened to create a sticky pecan pie style filling. Set aside to cool.
- Make Dough: In a stand mixer bowl, combine the flour, powdered sugar, salt, and orange zest. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Add vanilla extract, egg yolks, and whole egg, mixing just until a smooth dough forms. Wrap the dough and chill it in the refrigerator for 15 minutes to firm up.
- Roll and Cut Dough: Lightly flour a work surface and roll out the chilled dough to about 1/4 inch thickness. Use a 3-inch round cookie cutter to cut out circles evenly from the dough.
- Fill and Shape: Place about one tablespoon of your desired filling in the center of each dough circle. Carefully fold the edges to form a triangular shape, pinching the three corners tightly to seal and create the classic Hamantaschen triangle.
- Bake: Preheat your oven to 350°F (175°C). Arrange the filled cookies on a baking sheet lined with parchment paper, spacing them slightly apart. Bake for 12-15 minutes, or until the edges turn a light golden brown.
- Cool: Transfer the baked cookies to a wire rack and allow them to cool completely before serving, which helps the dough set and the flavors meld beautifully.
Notes
- Cold butter is key to achieving a flaky dough texture.
- Chilling the dough before cutting helps prevent shrinking during baking.
- Fillings can be customized – try traditional poppy seed or prune fillings for variety.
- These cookies store well in an airtight container for up to 5 days.
- For a vegan alternative, swap eggs with a flax egg and use vegan butter.
