Since I was young my mom has made Hamantaschen for purim. Every year we experiment and try different fillings and doughs from matcha and ube to tiramisu. We do have a family recipe for our primary dough, which serves as the base for traditional fillings like Apricot and Raspberry—two flavors that are annual staples in my household.
This recipe is versatile, easy to make, and very easy to work with. You can easily swap out the orange zest and orange juice for any zest and juice, or eliminate the zest all together and replace the liquid with water or milk.
For example lemon and lemon zest are great for lemon curd filling ( Feel free to even add poppy seeds to the dough) Or add milk and cinnamon for a dough that begs for an apple filling.
The recipe credit goes to Shari Sentlowitz
Take it from me that homemade hamantaschen are sooo much better then any store bought one you may come across.

Ingredients:
¾ cup oil
5 1/3 cups flour
1 cup sugar
2 tsp. baking powder
3 eggs
1/2 tsp salt
1/2 cup orange juice
3 tsps orange zest
How to: PREHEAT oven to 375
- Combine oil and sugar in a large mixing bowl and mix well.
- Add eggs beating one at a time, beat until light and frothy.
- Stir in orange juice and orange zest.
- Mix together flour, baking powder and salt; beat into egg mixture.
- If too crumbly – slowly add a bit more orange jiuce
- Divide dough in half and roll out on lightly floured surface about 1/8 inch thick.
- Cut dough into circles appx 3 inches.
- Place a teaspoonful of filling in the center of each circle. Do not over fill or they will open!
- Pinch edges of circle together forming a triangle. Make sure they are tightly closed to avoid them opening in oven. – Re-pinch write before you put them in the oven!
- Place on greased or parchment lined baking sheet and bake in 375 degree oven for 20 minutes until lightly browned.

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