EASY PURIM HAMENTASHEN
A relatively easy recipe for both the cookie and the fillings. Kids will have fun kneading, rolling and pressing the cookie cutters. This includes instructions for milchig and pareve cookies.
Provided by BsnAlex
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 5h15m
Yield 24
Number Of Ingredients 19
Steps:
- To make fillings, cover prunes with water in a saucepan, bring to a boil over medium heat, cover, reduce heat to a simmer, and cook for 10 minutes. Drain the liquid, and mash the prunes with a potato masher. Stir in 1/4 cup of walnuts, 2 tablespoons of honey, and 1 tablespoon of lemon juice. In another saucepan, cover apricots with water, bring to a boil, cover, and simmer 10 minutes; drain liquid. Mash apricots with 1/4 cup walnuts, 2 tablespoons honey, and 1 tablespoon lemon juice. Set both fillings aside.
- For the cookie, stir together the flour, baking powder, and salt in a bowl until well mixed.
- In another bowl, place the butter, shortening, and sugar, and mash them together with a spoon until the mixture is completely combined and creamy. Beat the egg, milk, and vanilla extract into the butter mixture. Beat the flour mixture gradually into the butter mixture, while sifting the flour mixture in through a sifter. Turn the dough out onto a well-floured surface, and knead a few times, until smooth and easy to handle. If dough is too sticky, knead in additional flour 1 tablespoon at a time. Cut the dough into two portions, wrap each portion separately, and refrigerate at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Roll a portion of dough out on a floured surface to 1/8-inch thick, and cut into 12 circles with a 3-inch round cutter. Place 1 heaping teaspoon of prune filling into the center of a dough circle, and pinch the dough together to form a triangle, with the center open to expose the filling. Repeat for the rest of the circles.
- Brush the cookies with beaten egg and sprinkle with sugar, if desired. Bake in preheated oven until the cookies are lightly browned, 18 minutes. Remove from oven and let cool for about 5 minutes before removing to finish cooling on rack.
- While the prune cookies are baking, repeat the process with the second refrigerated portion of dough, rolling and cutting as before, and filling each with 1 heaping teaspoon of apricot filling. Pinch the cookies into triangles, brush with egg and sprinkle with coarse sugar as before, and bake the apricot cookies in the preheated oven for 18 minutes. Cool as for prune cookies.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 36.6 g, Cholesterol 25.7 mg, Fat 7.1 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 3 g, Sodium 87.6 mg, Sugar 26.7 g
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Faisal Sherzai
[email protected]These Purim Hamantashen were a bit too sweet for my taste, but I still enjoyed them.
ReMON Mirda
[email protected]I've been making these Purim Hamantashen for years and they are always a hit. They're a delicious and easy way to celebrate Purim.
ABID WRITES
[email protected]I'm not Jewish, but I love Purim Hamantashen. They're so delicious and festive.
Ireshan Kumara
[email protected]These Purim Hamantashen were the perfect addition to my Purim party. They were delicious and everyone loved them.
Hi fil
[email protected]I made these Purim Hamantashen with my kids and they had a blast. They loved helping me cut out the shapes and fill them with jam.
Muhammad Ayyub
[email protected]These Purim Hamantashen were a great way to use up some leftover fruit. I used a mixture of apples, pears, and cranberries.
Abiral Magar
[email protected]I've never made Purim Hamantashen before, but this recipe made it so easy. They turned out perfect!
Tim Evans
[email protected]These Purim Hamantashen were so easy to make and they turned out so cute! I can't wait to make them again.
MD Jakir Maida
[email protected]I made these Purim Hamantashen for a party and they were a big hit. Everyone loved them!
Nira Batool
[email protected]These Purim Hamantashen were delicious! I loved the combination of the sweet dough and the tangy filling.
Lodiz David
[email protected]The Purim Hamantashen were a bit dry. I think I would add more butter to the dough next time.
Corey Shootz
[email protected]These Purim Hamantashen were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Imad Mohmand
[email protected]I'm not a huge fan of baking, but these Purim Hamantashen were so easy to make that I had to try them. They turned out great! The dough was flaky and the filling was delicious.
khadka mansun
[email protected]These were so easy to make and they tasted amazing! I used a variety of fillings, including chocolate, raspberry, and apricot. Everyone loved them.
Thando Olwethu
[email protected]I've made these Purim Hamantashen several times now and they are always a crowd-pleaser. They are so delicious and festive. I love that they can be filled with any type of jam or filling you like.
Emmanuel Elijah
[email protected]These Purim Hamantashen were a hit! They were so easy to make and turned out perfectly. The filling was delicious and the dough was flaky and buttery. I will definitely be making these again.