Hamantaschen Recipe | Oznei Haman

5 from 1 vote

Hamantaschen Recipe | Oznei Haman

Learn how to make easy Hamantaschen recipe (Oznei Haman) with a buttery dough and a delicious date paste filling. Perfect Purim cookies with simple ingredients!

Prep Time15

Cook Time15

Chilling30

Total Time1

Course: Dessert

Cuisine: Jewish

Keyword: cookies, dates, purim

Servings: yields

Calories: 112kcal

Equipment

Ingredients

For the dough:

1¼ cups Flour
½ cup Powdered sugar
¼ teaspoon Salt
7 tablespoons Butter cold and into cubes
1 Egg yolk
1 teaspoon Vanilla extract
½ teaspoon Baking powder
1-2 tablespoons Milk

For the filling:

Date paste

For decoration:

Powdered sugar

US Customary - Metric

Instructions

Make the dough: in a large bowl or in a food processor, combine flour, powdered sugar, salt and baking powder. Add butter and blend until crumbs are formed.
Add egg yolk, vanilla extract and 1 tablespoon of milk. Blend until dough is formed, if needed add another tablespoon of milk. Do not over blend.
Flatten the dough into a disk form, cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 170C (340F).
Take the dough out of the fridge, roll the dough into about 1/4-inch (1/2 cm) thick. cut into 6-8 cm circles.
Fill each circle with date paste (or any other filling - read recipe motes) and seal as shown on the video. Combine the leftover dough, roll in and repeat the process.
Arrange the cookies on a baking tray lined with parchment paper and bake for 12-16 minutes, until slightly golden.
Allow to cool, then dust with powdered sugar.

Video

Notes

Storage – Store Hamantaschen in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 10 days or freeze for up to 2 months.
Chill the dough – For the best results, refrigerate the dough for at least 30 minutes before rolling. This helps prevent spreading and makes it easier to work with.
Sealing the edges – To prevent the Hamantaschen from opening while baking, pinch the edges firmly and slightly fold them over. If needed, you can brush the edges lightly with egg wash or water for better sealing.
Filling amount – Avoid overfilling the cookies. Use about 1 teaspoon of filling per Hamantaschen to keep them from bursting open in the oven.
Watch the Video– For a better understanding of shaping and assembling the Hamantaschen, I highly recommend watching the video recipe.
Read the FAQs – If you have any questions about substitutions, dough consistency, or storage tips, check out the FAQs section below the recipe card for detailed answers.

Nutrition