By Jamie Geller
Hamantaschen may classically come in one shape but they can certainly be supersized or miniaturized! From sweet to savory to hamantaschen suitable for the seudah, I share some of my family’s favorites this Purim.
Kiddie Candyland Hamantaschen
Purim is one of the most kid-friendly holidays on the Jewish calendar, your little (and not so little) ones are sure to love these colorful candy-filled delights!
Parents: While there is almost nothing more cozy and comforting than baking with your kids for the holidays, please make sure to supervise your kids when baking with candy. Melted candies are extremely HOT! Allow your hamantaschen to cool completely before serving.
Cook Time: 18 minutes
Prep Time: 80 minutes
Yield: 24 hamantaschen
- 1½ sticks unsalted butter, at room temperature
- 1/2 cup sugar
- 2 eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon kosher salt
Filling: jelly beans, candy canes, M&Ms, mini peanut butter cups, chocolate kisses
Egg wash: one beaten egg and 2 teaspoons of water
With a hand mixer, cream together butter and sugar until light and fluffy. Add eggs, zest, and vanilla, and mix until well combined. Add flour, a half cup at a time, and salt. The dough should look crumbly, but stay together.
Form dough into a log, wrap in plastic wrap, and refrigerate for 1 hour.
Preheat oven to 375°F. Line several baking sheets with parchment paper.
Once dough is chilled, remove from the refrigerator and let sit for 15 minutes. Cut quarter-inch thick circles of dough from the log.
Center half teaspoon of your desired filling (a few jelly beans or one peanut butter cup). Lift up 3 sides and pinch the corners together to make a triangle/hat shape. Be sure to leave the center of the filling exposed. Make sure you have pinched the corners together tightly so the filling doesn’t spill out.
Place cookies on prepared baking sheet. Brush egg wash on cookie dough.
Bake at 375°F for 15 to 18 minutes until golden. Transfer cookies to a cooling rack and cool before serving. Warning: candy fillings can be very HOT!
The following twist on challah, the ultimate ceremonial comfort food, adds a gourmet and surprising element to your Purim seudah (feast).
Prep Time: 20 minutes
Cook Time: 10-15 minutes
Yield: 1 Hamantaschen Challah
- Your favorite challah recipe
- Fillings of choice (pesto, sundried tomato dip, or olive dip)
Preheat oven to 350°F.
Roll out desired size of dough into a rectangle. Using a sharp knife, cut dough into a diamond shape.
Cut out a small triangle from the center of one of the halves of the diamond.
Place filling directly opposite the triangle, on the other half of the dough.
Fold over to form a triangle/hamantashen shape, and seal edges.
Brush with egg wash.
Bake until cooked through and golden.
Special Delivery Pizza Hamantaschen
Who needs a pizza delivery when you can make your very own pizza hamantaschen for dinner?!
Timesaver: Use store-bought pizza dough or Tnuva Puff Pastry Dough in place of the hamantaschen dough.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 20–24 small hamantaschen
- 2½ cups flour
- 4 ounces butter
- 1 egg yolk
- 1 tablespoon sour cream or yogurt
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/3 cup cold water
- 1 tablespoon white vinegar
- 1/2 cup marinara sauce
- 1/2 cup shredded Tnuva Mozzarella Loaf Cheese
- 1/4 cup Tnuva Parmesan Cheese
- Egg wash:1 egg beaten with 1 tablespoon water
In a food processor, pulse flour, butter, egg yolk, sour cream, salt, and sugar until a coarse meal is formed. With machine running, add water and vinegar, a bit at a time, until dough pulls together.
Turn dough out onto counter and knead a few turns to combine. Flatten into a disk and wrap in plastic or parchment paper and refrigerate for at least 1 hour or for up to 2 days.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Roll dough out to quarter-inch thickness. Cut dough into 3-inch circles. Spoon sauce into center.
Sprinkle cheeses over sauce.
Brush edges with egg wash and fold over into a triangle, seal tightly, be sure corners are firmly pressed together. Place hamantaschen on prepared pan and leave about 2 inches between for dough to expand.
Bake at 350°F for 30 minutes, or until golden brown.
Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen—not because she doesn’t love food—but because she has tons to do. As “The Bride Who Knew Nothing,” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (The New York Times), she’s the creative force behind JamieGeller.com Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen—quickly. Check out her new book, Brisket 101, and her new family meal plan “Fresh Families” at FreshFamilies.us.