Ok. These are THE BEST HAMANTASHEN I have ever made and tasted!
I give credit to a fellow shlucha who posted her mothers recipe! So thank you to Shayna Matusof!
Here’s the recipe with a few changes I made:
THE BEST HAMANTASHENÂ
1 Cup Sugar (original recipe says 1 1/4 cup )
1/2 cup oil
1/4 cup juice – I used apple juice
3 – 4 cups flour – I used all 4 cups
4 tsp. baking powder
1/2 tsp salt – I omitted
Mix first four ingredients very well in mixer. Then add the remaining ingredients. Wrap dough in plastic wrap and chill for about 30 minutes or more.
Roll, cut, fill and form hamantashen. (no egg wash needed)
Bake at 350 degrees for 12 – 15 minutes
*you can roll the dough really thin for a crunchy hamantash dough which is what I prefer, or you can keep dough a little thicker for a softer hamantash. Either way, these are incredible.
A freilich Purim and Happy Baking!
Hello Chana, Would you have time to personalize the Purim in Italy quiz for me? Thanks, Chana Susskind
Sounds like a really good recipe! Chana, what do you fill them with. We haven’t nailed down what filling we love around here. What do you like to use?