This is a super simple Hamantaschen recipe that doesn’t require a mixer and has no margarine. So easy to make and *always* a fan favorite!
In Israel the culture revolves around the Jewish calendar, so right after Hanukkah ends the Israeli bakeries start selling Hamentashen, even though it’s 2 months until Purim!
You can enjoy these delicious cookies any time.
Ingredients
Servings 24 cookies
- 2 large eggs
- ½ cup oil
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 2 ½ - 3 ½ cups all purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon salt
Filling (your choice)
- Strawberry Jelly
- Lotus Biscoff Spread
- Nutella or other chocolate spread
- Peanut Butter & Jelly
- Poppy seed spread
- Halva spread
Nutritional Facts
Nutrition Facts
Classic Hamantaschen
Amount per Serving
Calories
119
% Daily Value*
Fat
5
g
8
%
Saturated Fat
0.5
g
3
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
14
mg
5
%
Sodium
56
mg
2
%
Potassium
19
mg
1
%
Carbohydrates
16
g
5
%
Fiber
0.4
g
2
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
20
IU
0
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 180°C/350°F. Line a tray with baking paper.
- In a large bowl, lightly beat 2 eggs with a whisk.
- Add the oil, sugar and vanilla and mix well until all combined.
- Add 2 ½ cups of flour, baking powder and salt and mix until a dough forms. If it’s very sticky, continue to add flour a tablespoon at a time. Do not add too much, the dough should be smooth but not dry.
- Roll out the dough between two pieces of lightly floured parchment paper until about 1/2 inch thick and cut out circles using a cookie cutter or the top of a drinking glass.
- Place a teaspoon of filling in the center of each circle. Fold up the edges to form a triangle. Gently pinch sides and smooth them out.
- Bake for 10 minutes. Let cool on a wire rack. Enjoy!
