Ok folks. I went and did it. In previous years when baking up hamantashen, I would opt for ready made dough. Anything from puff pastry and wonton wrapper to mini round pizza dough or ravioli would be used for creating new varieties of hamantashen 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 an easy no fuss dough for hamantashen from scratch. It took me several times however I think I did it. I mean, I baked a fresh batch of hamantashen and they did not taste gross. In fact, I liked them. My son liked them. My husband liked them. (and yes you too Jenny Apple!) so I think it’s safe to to say I did it! I’m a bit reluctant to share this recipe with you right now, since I have not tested it out multiple times or tweaked it to perfection. Purim is one week away so I’m not going to waste another day but rather I am posting it right now for all of you to enjoy. I would love to hear feedback on the recipe. Please let me know what you think of it below. Happy Purim to all!
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 will might be crumbly, use your hands to smooth it out and combine it. 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) and cut out circles using a donut cutter or the rim of a large glass cup or mason jar. Fill center of circle with desired filling (about 1 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 took them out around 8 to 10 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