Today marks the Jewish festival of Purim, as well as Mike’s 36th birthday, and I couldn’t let my Jewish husband’s birthday pass without baking this traditional Purim treat.
For our Purim celebration last year, I made poppy seed hamantashen, and that dough, while not as pliable as this recipe, stayed together much better during baking. Mike liked the taste of that dough better as well, so I think I’ll go back to my original recipe next time. It’s amazing how many recipes exist for the same treat; you can scour cookbooks, online recipe hubs, and blogs and probably find dozens of varieties. This is another thing that I love about baking; there are so many possibilities.
- 1/3cup sugar
- 2 tablespoons vegetable oil
- 2 tablespoons orange juice
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 ounces cream cheese, cut into chunks
- 1 teaspoon baking powder
- Pinch of salt
- 1 1/2 cups flour
- About 3 tablespoons each raspberry jam and apricot preserves
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
In a mixing bowl, cream together sugar, vegetable oil, orange juice, egg, and vanilla.
Add cream cheese and beat until combined.
Add baking powder, salt, and flour; beat until the dough forms a ball.
Tape a sheet of parchment paper to your counter top and sprinkle very lightly with flour.
Turn dough out onto the parchment and roll to 1/8 inch thick.
Cut into circles and transfer to the baking sheet.
Place about 1/4 teaspoon of filling in the center of each circle—be careful not to over-fill.
Fold each circle into a triangle, sealing the edges well.
Bake for 15-20 minutes, until edges are golden.
Cool on a wire rack.
2 thoughts on “Hamantashen (Raspberry and Apricot)”
Are these flaky or doughy? I’ve never heard of them. 🙂
Mike described them as being sort of like pie crust. Last year’s batch (the poppy seed variety) had a different, almost shortbread-like dough, which he preferred. I might use the dough from the poppy seed variety and include the raspberry and apricot fillings the next time I make these!