HAMANTASCHEN TWO WAYS

Two options for fillings: a classic and new idea
Makes: 18 cookies                                                                                         Takes: 2 hours

HAMANTASCHEN TWO WAYS

Makes: 18 cookies
Takes: 2 hours
Dough
  • 2 1/2 cups sifted all purpose flour
  • ​1/4 teaspoon kosher salt
  • 2 tablespoons sugar
  • 1/3 cup chilled butter, cubed
  • 2 eggs + 1 for egg wash
  • 2 teaspoons vanilla
  • 3 tablespoons ice water
  • 3 tablespoons canola oil
  • Flaky salt
Prune Orange Filling
  • 1 cup pitted prunes, chopped
  • 1/4 cup water
  • 1/4 cup orange juice
  • Zest of one orange
  • 1/3 cup brown sugar
Nutella Raspberry Filling
  • 1/2 cup raspberry preserves (I used Bonne Maman)
  • 1/2 cup nutella​
  1. Combine 1 1/2 cups of the flour, salt, sugar and butter in food processor. Pulse until it resembles coarse cornmeal.
  2. Whisk egg, vanilla, water vinegar and oil in a small bowl. Add the wet ingredients and remaining flour to the food processor, alternating between the two and mix until just blended.
  3. Split dough in half, wrap in plastic discs and refrigerate for at least 1 hour or overnight.
  4. Preheat the oven to 350º and line two baking sheets with parchment paper and set them aside.
  5. On a floured surface, working with one dough disc at a time, roll it out until about 1/8 inch thick, adding more flour as needed to prevent sticking.
  6. With a cookie cutter, mason jar lid or water glass, cut out 3 inch circles.
  7. Place a 1 teaspoon of prune filing (or half nutella and half raspberries), leaving a border around the edges. Brush the border with egg wash and fold the edges up to form a triangle shape, pinching the corners firmly to seal. Sprinkle with a tiny pinch of flaky salt.
  8. Re-roll scraps of dough and repeat. Place cookies on the baking sheets, about an inch apart and bake for about 15 minutes.