Purim is coming really soon, and this is just the time of the year I bake lots of hamantaschen cookies of all kinds. I like to fill them with store bought spread, which makes their preparation a breeze. You simply make the dough, roll it, fill with the desired spread and bake.
Date spread is one of my top favorite filling for hamantaschen, as it’s the most common one (along with poppy seeds and chocolate fillings). I use Israeli date spread, but any kind you like would be great as a filling for these hamantaschen cookies.
For the hamantaschen:
- 220 grams (1 1/2 cups + 1 tbsp.) all-purpose flour
- 80 grams (8 tbsp.) sugar powder
- 200 grams (1 3/4 stick) cold butter cut into cubes
- 30 grams (1/3 cup) almond meal
- 1 tsp. vanilla extract
- 50 grams (5 tbsp.) cornstarch
- Pinch of salt
- Zest of 1/2 lemon
- 1 large egg
- 2 tbsp. milk if necessary
For the filling:
- 400 grams (1 pack) date spread
- Sugar powder for serving
In a food processor with a steel blade put flour, sugar powder, butter, almonds, cornstarch, salt, lemon zest and vanilla and blend until crumbly.
Add egg and continue to blend only until large chunks of dough form. If the dough is not united, gradually add 1-2 tablespoons of milk.
Transfer the dough onto a work surface, and form a disc-shape.
Wrap the dough in plastic wrap and refrigerate for about an hour.
On a floured surface roll out on the dough to about 3 mm thick and cut into 6-7 cm circles.
Put about 1 tsp. of date spread in each circle and close the sides to create hamantaschen form.
Put the cookies on an oven pan lined with baking paper.
Preheat oven to 170c degrees.
Bake for about 12-17 minutes, or until golden brown and set.
Cool completely and serve with some sugar powder.
- Keep the hamantaschen in a sealed box at room temperature for up to a week.
- You can fill the cookies with any other spread you like.