📝 About This Recipe
These iconic triangular pastries are the centerpiece of the Purim festival, symbolizing the hat or ears of the story's antagonist, Haman. This non-dairy (pareve) version features a tender, citrus-scented shortcrust that remains soft yet sturdy enough to hold its shape. Filled with vibrant fruit preserves or traditional poppy seeds, they offer a perfect balance of buttery crumb and sweet, tangy centers.
🥗 Ingredients
The Citrus Shortcrust
- 3 cups All-purpose flour (sifted)
- 3/4 cup Granulated sugar
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt (fine sea salt)
- 2/3 cup Neutral oil (such as canola or grapeseed)
- 2 Large eggs (at room temperature)
- 1/4 cup Orange juice (freshly squeezed)
- 1 teaspoon Vanilla extract (pure high-quality extract)
- 1 tablespoon Orange zest (finely grated)
The Fillings
- 1/2 cup Apricot preserves (high-fruit content, thick consistency)
- 1/2 cup Poppy seed filling (traditional canned 'Mohn' or homemade)
- 1 large egg Egg wash (beaten with 1 teaspoon of water)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
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2
In a separate medium bowl, whisk the neutral oil, eggs, orange juice, vanilla extract, and orange zest until the mixture is emulsified and smooth.
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3
Make a well in the center of the dry ingredients and pour in the wet mixture. Use a sturdy spatula to fold the ingredients together until a soft dough forms.
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4
Turn the dough onto a lightly floured surface and knead gently for 1 minute until smooth. Do not overwork, or the pastry will become tough.
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5
Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling stage is crucial for preventing the cookies from opening in the oven.
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6
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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7
On a well-floured surface, roll out one disc of dough to a thickness of about 1/8 inch. If the dough is too cold and cracks, let it sit for 5 minutes.
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8
Use a 3-inch circular cookie cutter or a glass rim to cut out circles. Gather the scraps, re-roll, and cut until all dough is used.
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9
Place 1 level teaspoon of filling in the center of each circle. Resisting the urge to overfill is the secret to a perfect shape.
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10
To fold, lift three sides of the circle to meet in the center, forming a triangle. Pinch the corners very firmly to seal, leaving a small opening in the center to see the filling.
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11
Place the hamantaschen on the prepared baking sheets, spacing them 2 inches apart. Lightly brush the dough parts with the egg wash for a golden finish.
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12
Bake for 12-15 minutes, or until the bottoms are lightly browned and the edges are just starting to turn golden.
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13
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef's Tips
Chilling the dough is mandatory; it relaxes the gluten and prevents the triangles from unfolding during baking. Avoid using watery jams; if your preserves are thin, simmer them in a small saucepan for 5 minutes to thicken before using. When pinching the corners, use a tiny bit of water on your fingertip if the dough feels dry to ensure a 'velcro' seal. Do not overfill! More than a teaspoon of filling will boil over and cause the seams to burst. For a modern twist, add mini chocolate chips to the dough or drizzle the cooled cookies with melted dark chocolate.
🍽️ Serving Suggestions
Serve on a beautiful platter as part of a 'Mishloach Manot' gift basket. Pair with a glass of sweet dessert wine or a hot cup of Nana (mint) tea. Enjoy alongside a bowl of fresh berries to cut through the sweetness of the preserves. Dust lightly with powdered sugar just before serving for an elegant, snowy appearance. These are best enjoyed within 3 days, or can be frozen for up to a month in an airtight container.