It’s Purim this week, which means that the kitchens of many Jewish homes are busy with Hamentaschen baking! We have two versions to share with you: Traditional and Vegan. Enjoy!
Prep Time: 30 minutes
Bake Time: 15 minutes
Total Time: 45 minutes
Yield: 2 dozen
- 3 eggs
- 1 cup sugar
- ¾ cup oil
- 2½ teaspoons vanilla extract
- ½ cup orange juice
- 5½ cups all purpose flour
- 1 tablespoon baking powder
- Mixture of apricots, raisins or sultanas, orange juice, and a few pieces of lemon with the skin. Grind all together and add in some orange juice to keep mixture together.
- Apricot or strawberry jam.
- The most traditional filling is made with poppy seeds, orange juice, sugar, milk, honey, and lemon zest.
- Preheat oven to 350°F.
- Line cookie sheet with parchment paper.
- In a large bowl beat eggs and sugar until light and fluffy.
- Add oil, vanilla, and orange juice to the egg and oil mixture, and stir well.
- Add in flour and baking powder and mix well. Dough must be firm to roll out. Add a little more flour if needed.
- Roll out on a floured board to about ¼ inch thick. Take a round cookie cutter or a glass and cut out rounds.
- Using about a teaspoon of your filling of choice, place in the centre of the round piece of dough.
- Fold over sides to form a triangle shape (see image below).
- Place on cookie sheet and brush with an egg wash.
- Bake for 12 to 15 minutes, or until lightly browned.
- Allow cookies to cool for one minute on cookie sheet before removing to wire racks to cool completely.