Easy No Fuss Hamantaschen
Ok folks. I went and did it. I baked hamantaschen dough from scratch! In previous years when baking hamantaschen, I would opt for ready made dough. Anything from puff pastry and wonton wrappers to mini round pizza dough or ravioli would be used for creating new varieties of hamantaschen for Purim. While I am no baker, I do like the challenge of creating a new dish so this year I got in the kitchen and decided to (attempt) to create a no fuss hamantashen dough from scratch. It took me several batches however the result is a great tasting easy hamantaschen dough. You can bake them classic with strawberry, raspberry or apricot jam or go creative and use chocolate spread, chocolate chip cookie dough, brownie batter or even cheesecake batter for the filling! You can also combine chocolate chips, candy pieces, crushed pretzels or sprinkles with the dough.
Servings: about 20 hamantashen
1/2 cup oil
2/3 cup sugar
1 t vanilla
2 t baking powder
2 1/2 cups flour
Jam, chocolate spread or desired filling
Cream together sugar, oil, eggs and vanilla. Slowly add flour and baking powder. Mix together. The dough might be crumbly, use your hands to smooth it out and combine it. (if the dough is sticky add an additional 1/4 cup flour) Roll out dough on floured surface (about 1/4 to 1/8 thick. Not too thick since then the circles are hard to shape and will open up. Not too thin since then it will rip when shaping or filling) Cut out circles using a donut cutter, cookie cutter or the rim of a large glass cup or mason jar. Fill center of circle with desired filling (about 1/2 tsp) and bake on 350′ for 8 to 12 minutes depending on how soft or crispy you want them. I like them super soft so I take them out at about 8 minutes.
* Notes on shaping hamantashen: Take a look at the following photos and you will see how I shaped my hamantashen. Place filling in center than slowly fold over one side. Then the next and finally bring the bottom on top. Gently pinch the corners. You can also take a look at the final photo and you will see one hamantash folded as explained and the other, I simply brought the sides up forming a triangle pinched the corners together. Either one works!
~ Recipe submitted by Nina Safar