Three delicious fillings are used in these Purim Holiday favorite! I actually found some leftover dried fruit and nut mixture that was used in a roasted chicken recipe and used it as one of the fillings. The result was fabulous!
- 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 thick dough. 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 hamantaschen, 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 and cut out more rounds and 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 hamantaschen are golden (for about 15-20 minutes). Let cool on the pans on wire racks for 15 minutes.
- 1/2 cup raw pecans, coarsely chopped
- 1/2 cup raw pistachios, coarsely chopped
- 1/2 cup raw walnuts, coarsely chopped
- 1/2 cup honey
- 1/2 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 the bottom of the pan (about 5 minutes).
- Let cool, stirring occasionally.
Poppy Seed Filling:
- 1 cup poppy seeds
- 1/2 cup honey
- 1/2 cup milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Finely grind poppy seeds in a 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 the bottom of the 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 Cuisinart or food processor until chopped into small pieces.
- Mix with 2 teaspoons of apricot jam to obtain the correct filling consistency.