Source: http://www.ou.org/life/food/recipes/guide-delicious-hamantaschen-norene-gilletz/
Fill these triangular treats with homemade or store-bought fillings. You can also use thick preserves or canned poppy seed filling.
- Basic oil dough (recipe below)
- Filling (recipe below)
- 1 egg yolk beaten with 2 tsp water
- Prepare dough and desired filling as directed. (Can be prepared in advance and refrigerated or frozen.)
- Preheat oven to 350°F.
- Divide dough into 4 equal pieces. Flour each piece of dough lightly. Roll out on a floured surface to ¼" thickness. Cut into 3" circles, using a round cookie cutter or a small juice glass.
- Place a spoonful of filling on each circle. Bring up 3 sides to meet, then pinch edges of dough together to form a triangle. Repeat with remaining dough and filling.
- Place on sprayed foil-lined cookie sheets. Brush with egg glaze.
- Bake for 25-30 minutes, until golden.
Servings: enough to fill 4 dozen hamantaschen.
- 1 medium-sized seedless orange (thin-skinned)
- 2 eggs
- ¾ C sugar
- ½ C oil
- 2¾ C flour (approximately)
- 2 t baking powder
- Cut orange in quarters but do not peel. Process in a food processor until fine, about 25 seconds. Add eggs, sugar, and oil. Process for 10 seconds. Add flour and baking powder.
- Process with several on/offs, just until flour is blended into dough. Do not over-process. Dough will be fairly sticky. Remove from bowl with a rubber spatula onto a lightly floured surface. Use as directed.
Servings: approx. 3 C (1 C filling is enough to fill 12-16 hamantashen)
- 1 medium seedless orange (thin-skinned)
- 1 C raisins
- 1 C pitted dates
- 1 C pitted prunes
- 1 C dried apricots
- Cut orange into chunks, but do not peel. Cut away both the navel and the stem end. In the processor, process orange until finely ground, about 20 seconds. Add remaining ingredients and process until finely ground, about 15 to 20 seconds. Scrape down sides of bowl as necessary.