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Hamantaschen with Four Fillings

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Antonis Achilleous

2 hr 20 mins total
2 hr prep

Recipe Filed Under
Fruit, Jewish, Dessert, pastry, Passover, Hanukkah

Provided By: KitchenDaily Editors

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Recipe courtesy of Kosher Revolution by Geila Hocherman and Arthur Boehm/Kyle Books, 2011.

These triangular Purim treats are traditionally made with a poppy seed or prune filling, but nowadays, they’re available with other fillings like apricot and raspberry. My own “hamentasching” has resulted in the new and delicious fillings included here, such as dried cranberries with apricot and Nutella with coconut. Adding breadcrumbs to the fillings ensures that they stay put. These are easily made and are welcome year round.
Geila’s Tips: It’s much easier to work with the dough and fillings when they’re cold. I like to prepare everything the night before and form and bake the hamentaschen the next day. (It’s necessary to make and freeze the chocolate filling in advance.)

Ingredients

Makes:

2 1/2 cups flour, plus more for flouring

1 1/2 teaspoons baking powder

1/2 cup canola oil

3/4 cup sugar

1 tablespoon vanilla extract

2 large eggs

1 tablespoon orange juice (optional)

POPPY FILLING

1 two-ounce jar poppy seeds

1 12-ounce jar black currant jam

1/4 cup raisins, soaked in boiling water until soft, drained

1/4 cup breadcrumbs

RASPBERRY FILLING

1 12-ounce jar raspberry jam

1/2 cup chopped walnuts

1/4 cup breadcrumbs

APRICOT FILLING

1 12-ounce jar apricot jam

1/2 cup dried cranberries, soaked in

boiling water until soft, drained

1/4 cup breadcrumbs

COCONUT-CHOCOLATE-HAZELNUT FILLING

13-ounce jar Nutella, or other chocolate-hazelnut spread

1 cup flaked coconut

Directions

First make the crust. Sift the flour and baking powder onto parchment paper. In a bowl of a stand mixer fitted with the paddle attachment,combine the oil, sugar and vanilla, and blend at medium speed. One at a time, add the eggs, incorporating the first before adding the second, and blend. Add the orange juice, if using, and blend. Reduce the speed and add the flour mixture gradually to make a dough.

Divide the dough into 2 parts and flatten each to make a disc. Wrap each disc in plastic wrap, stack the discs on a plate, and refrigerate until stiff enough to work easily, at least 2 hours.

Meanwhile, make the filling(s). For the poppy, raspberry and/or apricot fillings, combine the ingredients in small bowls, stir to blend, and refrigerate for 1 hour. For the chocolate, combine the ingredients in a small bowl. Transfer half the filling to the center of an 18-inch piece of plastic wrap, fold the wrap over the filling to enclose it, and squeeze the mixture to create a log 1-inch in diameter. Repeat with the remaining filling and freeze the logs.

Preheat the oven to 350F. Flour a work surface well and roll 1 of the discs out on it. Using a 3-inch glass or round cookie cutter, cut out rounds. Pipe about 1 tablespoon of the poppy, raspberry, and/or apricot filling(s) in the center of each round, wet the edges with water and bring up the sides of the rounds to make a three-sided triangular shape. Pinch the dough together to seal. Alternatively, drop the filling onto the dough by heaping tablespoons. For the chocolate filling, cut the frozen logs into 1/2-inch discs. Fill the rounds by placing a disc in the center of each, form, and seal.

Transfer the hamentashen to 1 or more cookie sheets and bake, in batches if necessary, until pale gold, 12 to 14 minutes. Transfer to a rack and cool.