Description
These buttery, triangular treats feature jammy centers bursting with flavor, perfect for Purim celebrations or any occasion.
Ingredients
Scale
- 2 1/2 cups (312 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp fine salt
- 1 cup (227 g) unsalted butter, cold and cubed
- 1 large egg + 1 egg yolk (reserve white for brushing)
- 2 tbsp sour cream or plain yogurt
- 1 tsp vanilla extract
- 1–2 tbsp milk (only if dough seems dry)
- Fillings: 3/4 cup fruit jam (apricot, raspberry), 3/4 cup poppy seed filling, 3/4 cup chocolate spread, or 3/4 cup chopped nut filling
Instructions
- Whisk flour, sugar, and salt. Cut in cold butter with a pastry cutter or pulse in a food processor until pea-size crumbs form.
- Whisk egg, yolk, sour cream, and vanilla; add to flour mixture and mix until the dough just comes together. Add up to 2 tbsp milk if it’s too crumbly.
- Shape into two disks, wrap, and chill at least 1 hour (cold dough prevents spreading).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Roll one disk on a lightly floured surface to 1/8–3/16 inch thickness. Cut rounds with a 2½–3 inch cutter.
- Place 1 scant tsp to 1 tbsp filling in the center of each round (depending on size). Fold three sides toward the center to form a triangle, pinching firmly but not tearing the dough. Brush corners lightly with reserved egg white to help seal and give shine.
- Bake 12–14 minutes until edges are light golden. Cool on a rack.
Notes
Keep ingredients cold to prevent overspreading. Use small amounts of filling to avoid leaks.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 hamantaschen
- Calories: 200
- Sugar: 8g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg