PURIM HAMANTASCHEN WITH PRUNE FILLING
Traditional, sweet hamantaschen for the Jewish holiday of Purim. If you don't have enough prune filling, use raspberry jam, apricot preserves or a chocolate-hazelnut spread (such as Nutella®).
Provided by RIELLA
Categories Desserts Cookies Filled Cookie Recipes
Time 58m
Yield 50
Number Of Ingredients 13
Steps:
- Combine honey, lemon juice, and prunes in a small saucepan. Add enough water to cover. Bring to a boil; reduce heat and simmer until prunes are softened, about 10 minutes. Remove prune filling from heat and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
- Combine flour, baking powder, and salt together in a bowl.
- Beat sugar, butter, and shortening together with a wooden spoon until creamy. Add eggs; stir until smooth. Stir in orange juice and vanilla extract. Gently fold in flour mixture, mixing until a dough forms. Divide dough into 3 balls.
- Roll out 1 ball of dough on a floured work surface to 1/4-inch thickness, using a piece of parchment paper under the rolling pin to prevent sticking. Use the rim of a glass to cut dough into circles.
- Place 1/2 teaspoon prune filling in the center of each circle of dough. Pinch edges together to secure filling and form triangular pockets. Transfer cookies to baking sheet. Repeat rolling, cutting, and filling remaining balls of dough.
- Bake cookies in the preheated oven until lightly golden, about 18 minutes.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 13.6 g, Cholesterol 16 mg, Fat 4.3 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 65.4 mg, Sugar 8 g
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Sanjiv Kumar
[email protected]These hamantaschen were a delicious way to celebrate Purim.
Susan Wharton
[email protected]This is a great recipe for Purim hamantaschen. I will definitely be making it again.
Josh Mcarthur
[email protected]I give this recipe a 4 out of 5 stars.
Shelinah Gomez
[email protected]Overall, I thought these hamantaschen were a good recipe. They were easy to make and they tasted delicious. I would definitely make them again.
Joslyn
[email protected]I baked the hamantaschen for a few minutes too long. They were still edible, but they were a little overdone.
Nyla Roux
[email protected]I forgot to chill the dough before rolling it out. The hamantaschen were still okay, but they didn't hold their shape as well as they should have.
Samuel Praise
[email protected]I accidentally used salted butter instead of unsalted butter. The hamantaschen were still good, but they were a little too salty.
SuperYT
[email protected]The dough was a bit too dry for me. I had to add a little extra water to get it to come together.
Charles Morrow
[email protected]These hamantaschen were a little too sweet for my taste. I think I'll try using less sugar next time.
brokar gaming
[email protected]I used a gluten-free flour blend to make these hamantaschen and they were still delicious. I'm so happy I can enjoy this traditional Purim treat.
Sabeek Sabeekrahuman
[email protected]I'm allergic to nuts, so I substituted sunflower seed butter for the almond butter in the prune filling. They turned out great!
Aliasgher Ali asgher
[email protected]I made these hamantaschen with my kids and we had a lot of fun. They loved helping me roll out the dough and fill the pastries.
Ntanda Mncotsho
[email protected]I followed the recipe exactly and my hamantaschen turned out perfectly. I'm so glad I found this recipe!
Marcus Bell
[email protected]These hamantaschen were a bit more work than I expected, but they were worth it. The finished product was beautiful and delicious.
Agatha Chinaemerem
[email protected]I've been making these hamantaschen for years and they're always a crowd-pleaser. The prune filling is my favorite, but I've also tried apricot and poppy seed fillings.
Nabayego Juliet
[email protected]I'm not Jewish, but I love hamantaschen! I made these for my family and they were a huge success. The prune filling was the perfect balance of sweet and tart.
Riya Akther
[email protected]These hamantaschen were a hit at my Purim party! The prune filling was delicious and the pastry was flaky and tender. I'll definitely be making these again next year.