Easy Hamantaschen

While these cookies actually taste really good, they were not the easiest to handle. Like other reviewers mentioned, I had a heck of a time getting the dough to stick together to form triangles. I tried both non-chilled, and chilled dough--and that didn't make a difference at all. I also tried brushing the edges of the rounds with water to see if that would help; but they still ended up bursting open in the oven. I finally tried brushing the edges with an egg white, and still had only about 60% of the cookies stay together. I think a big problem with this is that there is too much leavening/baking powder. I'd be curious to try this with just 1 TEASPOON of it instead of a tablespoon and see if that would make a difference. I also would like to try this with butter in place of oil; and use only about 1/2 teaspoon of jam in each cookie. 1 teaspoon of jam seemed to be almost too much. Overall though, I thought these tasted good; but need some tweaks in the technique department. Thanks for sharing your recipe!

great recipe, so easy. I havent made HT in at least 15 years, was never successful with them, and now that I have grandchildren, decided it could be a fun activity with them! we dont use white flour, so I used all ww, and to make sure it wouldn't be too heavy, added 1/2 water. also, added 1/2 tsp salt as someone had suggested, and also refrigerated them for a few hours, per another suggestion. they came out delicious (I bought fillings - didn't want to risk the running of jams). and for an extra - made a chocolate drizzle and put on top!

I somehow managed to halve this recipe with a bit of eyeballing and by using 2 small eggs. I also didn’t have any volume measuring cups, just a food scale and a plastic wine glass that I determined was equal to a cup based one the weight of flour it held. Finally, I also baked batches at 160 and 170 Celsius. Despite all of my tweaks, they turned out great- nice texture, no opening up, easy to roll out and shape. Very forgiving recipe!

I followed the recipe exactly. (Only thing different was that I did chill in a covered bowl out in the garage until I was ready to bake.) Since many people commented on the corners falling apart, I was extra diligent about pinching as tight as I could, but they did flatten and puff up a little. I didn't lose any of the filling. They had a great taste! Still moist and delicious 3 days later. I did freeze 6 for another time, so will see how they do. I brought them to a supper where many people had not even heard of them, but everyone enjoyed them. Would definitely make again!

Cookies came out great I didn’t have orange juice 😅 so I substituted with pinnapple/mango/lemon juice mix! Will definitely use again. Thanks

I have never made such good hamantaschen. I adapted the recipe to make it gluten-free.My cup measures were a bit smaller than standard, but my eggs also weren’t big. I substituted fermented apple juice (diluted fifty percent, fermented with kefir grains adapted for the purpose: I always have some in the fridge) for orange juice and didn’t add any baking-powder. I doubled the amount of apple-juice. I substituted gluten-free bread flour for the regular flour in the recipe. The result was a very soft sticky dough. For each hamantasch, I took a spoonful of soft dough, rolled it in gluten-free flour and shaped it into a three-inch disk.After putting in the teaspoonful of sweet filling on each disk, I created the triangular pockets using a technique I read about elsewhere: getting the “pinwheel effect” by ensuring that each side was folded over at the left-hand corner and under at the right-hand corner. That stopped the pastry cases from falling open in the oven.I baked them in a fan-heated electric oven on baking-paper, greased with rapeseed oil, at 170 degrees Centigrade for about twenty minutes. I didn’t bother with the wire rack but made sure they weren’t stuck and left them covered but with room to breathe while they cooled.

I loved this!! I was super easy!! I would recommend halving the recipe because it makes a ton! I also made some in squares. Note that the filling expands!

Yum! These are tasty cookies! I substituted butter for oil, milk for orange juice, and added 2T of sugar. Brushed with egg white which made them pretty and glossy. Cooked for 16 minutes. It's important that you use a good quality jam -my favorite is St Dalfour Red Raspberry. When I used a cheaper jam from the dollar store, it leaked out despite the cookies being made the same way. Thanks for the recipe!