4 large eggs
1 1/2 cups sugar
1 cup canola oil
1 tablespoon vanilla extract
Finely grated zest of 1 lemon
6 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon Kosher salt
In a stand mixer fitted with the whisk attachment, beat the eggs on high speed until creamy, about 2 minutes. Add the sugar, oil, vanilla and lemon zest and beat until well combined, about 2 minutes. Switch to the paddle attachment, reduce the speed to low, and beat in the flour, baking powder and salt until a soft, nonsticky dough forms.
Divide the dough into 5 equal balls and wrap separately in plastic wrap. Chill in the fridge for at least 1 hour or up to 48 hours. Remove from the fridge and let soften on the countertop for 10 minutes before rolling out the dough. You can also freeze the dough for up to 2 months; thaw overnight in the fridge.
Preheat the oven to 350 degrees. Line 4 baking sheets with parchment paper.
Place a ball of dough on a piece of parchment paper and roll out into a round 1/8 inch tick. Use an overturned glass or a cookie cutter to cut the dough into 4-inch rounds. Place the filling in the center of each round as directed. To shape each triangular hamantach, fold the left side of the round toward the center and then fold the right side toward the center,overlapping the sides slightly at the top. Fold the bottom of the round up to complete the triangle, leaving a small opening that reveals the filling in the center.
Pinch the seams tightly to secure. Re-roll the scraps, cut out more rounds as shape as directed above. Repeat with the remaining dough and fillings. Place the hamentaschen on the prepared baking sheets, spacing them about 1 inch apart. Bake 2 sheets at a time, rotating the sheets back to front midway during the baking, until the hamentaschen are golden, 15-20 minutes. Let cool on the pans on wire racks for 15 minutes.
½ cup raw pecans, coarsely chopped
½ cup raw pistachios, coarsely chopped
½ cup raw walnuts, coarsely chopped
½ cup honey
½ teaspoon kosher salt
2 tablespoons unsalted butter
Bring pecans, pistachios, walnuts, honey, salt, and 1/2 cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring often, until honey is thickened slightly and a spatula holds a trail when dragged across bottom of pan, about 5 minutes. Let cool, stirring occasionally.
Poppy Seed Filling:
1 cup poppy seeds
½ cup honey
½ cup milk
1 tablespoon fresh lemon juice
1 tablespoon sugar
¼ teaspoon salt
½ teaspoon vanilla extract
Finely grind poppy seeds in spice mill. Transfer to a medium saucepan and add honey, milk, lemon juice, sugar, and salt. Bring to a boil, reduce heat, and simmer, stirring often, until thickened and a spatula holds a trail when dragged across bottom of pan, about 4 minutes; stir in vanilla. Let cool.
Dried Fruit and Nut Filling
(taken from this recipe)
6- 8 apricots
3-4 dried Mission figs
1/4 cup shelled raw pistachio nuts unsalted
2 teaspoons apricot jam
process in in Cuisinart or Food Processor until chopped into small pieces.
Mix with 2 teaspoons of apricot jam to obtain the correct filling consistency.