Easy Hamantaschen

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Most Helpful Positive Review

Dec 07, 2003

I've always had trouble with an all-oil based dough, so I substituted a stick of butter for 1/2 cup of the oil, and beat it with the sugar before adding the eggs. Then I refrigerated the dough for a couple of hours. Two tablespoons of preserves ran out of the hamantaschen; 1 tablespoon is more than enough!

—MOMDGP

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Most Helpful Critical Review

Jun 30, 2004

This recipe was a disaster. I followed it exactly, but ended up with dough that was sticky but thick, and refused to roll flat. Every time I cut out a circular piece it would shrink up. The cookies would not stay closed. The cookies tasted ok when baked, but they were messy and ugly and on the bland side. =(

—ANNA19

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42 Ratings

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Apr 23, 2006

Excellent cookie. Good texture, good shape hold, and without a bitter after taste that many hamantaschen recipes have.I would not recommend refridgerating the dough though. Dough should be used immediately after making. If one delays, some extra egg & water solution should be used to seal seams before baking, as the seams will rupture and spill goo everywhere if they aren't sealed. Use good quality jam and avoid using jellies as they tend to leak more.

—KIRSTIN243

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Mar 18, 2011

How to make this perfect: as another reviewer suggested, replace 1/2 c of oil with a stick of butter and whip with sugar before adding eggs. I also added a tsp of orange zest, used 4 1/2 c flour mixed with the baking powder, and held aside the 5th cup of flour to add as needed. I ended up using about 5 c total. Mix one egg with a Tbsp of milk, and using finger, moisten the outer edges of each circle before filling and pinching. I had no leaking casualties at all. I used to make these with my mother when I was little, and she was smiling from Heaven when I made this recipe. It is absolutely perfect.

—ngood

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Mar 27, 2005

This is a very good recipe, the dough was perfect. I recommend brushing them with egg just before putting them in the oven and baking them at 400 instead, then they look nice and shiny and browned. I also got more like 35 cookies from the recipe.

—SARAH S

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Oct 12, 2003

we used this recipe to make hamantaschen with a group of older adults...it was wonderful! easy to make, rolled out well, and tasted good. the favorite fillings were apricot jam and chocolate chips.

—STACEY.

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Mar 23, 2008

As an incredibly inexperienced baker, I found this recipe reasonably simple and very tasty. With the first batch I made the mistake of not rolling the dough thin enough. The taste wasn't impacted, but they didn't hold their shape. The second batch turned out with a better triangle shape. When I make these again I won't add the flour all at once, seeing as I probably added another cup while I was rolling the dough.

—Evelynn

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Mar 17, 2011

Great! For those having issues with dough texture due to the oil, substitute butter for the oil and milk for the OJ. The oil and OJ are used to make the cookies pareve (meaning they contain no meat or dairy and can therefore be consumed with other meat and/or dairy foods according to Jewish law.)

—Shell Bell

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Nutrition

Calories
246 kcal
12%

Carbohydrates
40 g
13%

Cholesterol
26 mg
9%

Fat
7.7 g
12%

Fiber
0.9 g
4%

Protein
3.8 g
8%

Sodium
56 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Hamantaschen

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 246
Calories from Fat: 70

% Daily Value *
Total Fat 7.7g 12 %
Saturated Fat 1.3g 7 %
Cholesterol 26mg 9 %
Sodium 56mg 2 %
Potassium 60mg 2 %
Total Carbohydrates 40g 13 %
Dietary Fiber 0.9g 4 %
Protein 3.8g 8 %
Sugars 15.4g
Vitamin A < 1 %
Vitamin C 6 %
Calcium 4 %
Iron 16 %
** Thiamin 23 %
Niacin 19 %
Vitamin B6 2 %
Magnesium 3 %
Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.