Ina Garten’s Perfect Hamantaschen Recipe for Sweet Success

Hamantaschen, a beloved Jewish pastry, represents a delightful triangle-shaped cookie with rich cultural significance.

Sweet memories of family gatherings swirl around these delicate treats passed down through generations.

Traditional baking techniques transform simple ingredients into something magical and meaningful.

Crisp edges and soft centers create a textural experience that delights the senses.

Festive and fun, these cookies connect us to cherished holiday traditions.

Each bite tells a story of heritage and culinary creativity.

The intriguing blend of flavors and textures makes hamantaschen an irresistible dessert that sparks joy: dive into this delectable journey.

Why Ina’s Hamantaschen Belong in Your Oven

• Craft a Classic Jewish Treat: Dive into the world of traditional Hamantaschen with this foolproof recipe that brings generations of flavor right to your kitchen.
• Texture Perfection: Experience a delightful contrast between the buttery, tender cookie and the rich, smooth poppyseed filling that melts in your mouth with every bite.
• Quick and Simple Baking: Whip up these impressive cookies in just a few easy steps, making it perfect for bakers of all skill levels who want to create something special without spending hours in the kitchen.

Sweet Ingredients for Hamantaschen

• Butter, Sugar: Creamy base that provides richness and sweetness to the cookies.
• Eggs: Binding agent that helps hold the dough together and adds structure.
• Orange Juice: Adds subtle citrus flavor and moisture to the dough.
• Vanilla: Enhances overall flavor with warm, sweet aromatics.
• Baking Powder: Leavening agent that helps the cookies rise and become light.
• Flour: Primary structure of the cookie, creates tender texture.

• Poppyseed Filling: Traditional sweet filling with nutty flavor and cultural significance.

• Baking Sheets: Surface for baking the cookies.
• Flour (for dusting): Prevents dough from sticking to work surface.

How to Fold the Perfect Hamantaschen

Step 1: Prepare The Creamy Base

In a large mixing bowl, cream butter and sugar using an electric mixer until smooth and fluffy. This creates a rich foundation for your delicious cookies.

Step 2: Add Liquid Ingredients

Gradually incorporate eggs one at a time, then blend in fresh orange juice and vanilla extract. Mix until the ingredients are completely combined and create a silky mixture.

Step 3: Create The Dough

Sprinkle in baking powder, then slowly add flour until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 2 hours to firm up and develop deeper flavors.

Step 4: Prepare Baking Station

Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them to prevent sticking.

Step 5: Roll Out The Dough

On a clean, flour-dusted surface, roll out the chilled dough to approximately 1/4 inch thickness. Use smooth, even strokes to create a uniform sheet.

Step 6: Shape The Cookies

Use a 3-inch cookie cutter or drinking glass to cut perfect circles from the rolled dough. Carefully transfer the circles to prepared baking sheets.

Step 7: Fill The Hamantaschen

• Poppyseed filling
• Apricot preserves
• Raspberry jam
• Chocolate spread

Step 8: Form Triangle Shapes

Gently pinch the edges of each circle to create a triangular shape, ensuring the filling is mostly covered. For extra stability, chill the shaped cookies for 15 minutes before baking.

Step 9: Bake To Golden Perfection

Slide the baking sheets into the preheated oven. Bake for 8 to 10 minutes until the edges turn light golden brown.

Step 10: Cool And Enjoy

Remove cookies from the oven and let them rest on the baking sheets for a few minutes. Transfer to wire cooling racks and allow them to cool completely. Dust with powdered sugar if desired.

Tricks for Triangular Treats

• Roll with Precision: Add flour gradually to control dough texture and prevent a dry or crumbly consistency.
• Chill for Success: Refrigerating the dough for at least 2 hours helps solidify butter, making rolling and shaping easier while preventing cookies from spreading during baking.
• Greasing Game: Use a light, even coating of butter or cooking spray on baking sheets to ensure hamantaschen release smoothly without sticking.
• Seal Like a Pro: Pinch corners firmly but gently to create the classic triangular shape and prevent filling from leaking during baking.
• Filling Finesse: Choose thick, sturdy preserves or pastry fillings that won't run or become too liquid in the oven for picture-perfect hamantaschen.

Store Your Hamantaschen Like a Baker

• Airtight Container Method: Seal completely cooled hamantaschen in a rigid container with tight-fitting lid. Separate layers using parchment paper to prevent sticking and maintain delicate cookie shape. Best kept in refrigerator's central section for consistent cool temperature.
• Freezer Storage Method: Wrap individual hamantaschen in plastic wrap, then place inside heavy-duty freezer bag. Remove excess air to prevent freezer burn and preserve texture. Label bag with date and contents for easy tracking. Thaw at room temperature for optimal taste and texture restoration.
• Quick Consumption Method: Enjoy freshly baked hamantaschen within 48 hours for maximum flavor and crispness. Store at room temperature in covered container if planning to eat soon. Keep away from direct sunlight and heat sources to maintain structural integrity and prevent filling from becoming overly sticky.

Filling Variations to Explore

• Berry Blast Hamantaschen: Replace poppyseed filling with a vibrant mixed berry compote made from fresh strawberries, blueberries, and raspberries.
• Chocolate Hazelnut Dream: Swap the traditional filling with creamy Nutella and sprinkle chopped hazelnuts on top before baking for extra crunch.
• Citrus Zest Edition: Incorporate lemon and orange zest directly into the dough for a bright, refreshing flavor profile and use a tangy lemon curd as the filling.
• Savory Mediterranean Spin: Fill the hamantaschen with crumbled feta cheese, sun-dried tomatoes, and fresh herbs like oregano and basil for a Mediterranean-inspired version.

Wrapping It Up with Hamantaschen

Hamantaschen cookies embody Jewish cultural heritage with delightful triangular shapes reminiscent of Purim celebrations.

Ina Garten’s classic recipe transforms simple ingredients into magical triangular treats that connect generations through sweet memories.

Fragrant orange zest and vanilla whisper subtle sophistication into each carefully crafted bite.

Crisp edges and tender centers create perfect textural harmony in these traditional pastries.

Home bakers can confidently craft these delectable cookies, channeling centuries of culinary tradition with each pinched triangle.

Craving a taste of cultural connection?

You’ll adore sharing, liking, and commenting on this cherished recipe that bridges past and present with delicious elegance.

Ina Garten Hamantaschen Recipe

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4.7 from 13 reviews

• Total Time: 40 minutes
• Yield: 24 1x

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Description

Ina Garten’s hamantaschen blend classic Jewish pastry traditions with modern culinary finesse. Delicate triangular cookies filled with rich fruit preserves showcase her signature elegant approach to sweet treats, inviting you to savor a delightful Purim celebration.

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Ingredients

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Primary Ingredients:

• 4 ½ cups all-purpose flour
• 1 cup white sugar
• 1 ½ cups butter or margarine, softened
• 2 large eggs

Liquid Ingredients:

• 6 tablespoons (90 milliliters) orange juice
• 1 tablespoon (15 milliliters) vanilla extract

Additional Ingredients:

• 2 teaspoons baking powder
• 1 (12 ounces / 340 grams) can poppyseed filling

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Instructions

1. Cream softened unsalted butter and granulated sugar in a large mixing bowl using an electric mixer until the mixture becomes light and fluffy.
2. Incorporate eggs individually, ensuring each is fully integrated before adding the next. Pour in fresh orange juice and pure vanilla extract, blending thoroughly until the mixture is smooth and uniform.
3. Sift baking powder directly into the wet ingredients, then gradually fold in all-purpose flour, mixing until a cohesive dough forms. Wrap the dough in plastic wrap and refrigerate for a minimum of 2 hours to firm up and enhance flavor development.
4. Preheat the oven to 375°F (190°C) and prepare baking sheets by lightly greasing them with butter or cooking spray.
5. Remove chilled dough and place on a generously floured work surface. Roll out to approximately 1/4 inch (6 millimeters) thickness, ensuring an even surface.
6. Using a 3-inch (7.6 centimeters) cookie cutter or clean drinking glass, cut uniform circular shapes from the rolled dough.
7. Transfer dough circles onto prepared baking sheets, leaving slight spacing between each. Place a precise teaspoon of poppyseed filling precisely in the center of each circle.
8. Carefully fold three edges of each circle towards the center, creating a triangular shape. Gently pinch the corners to seal, ensuring the filling remains partially visible. Optional: Chill shaped cookies for 15 minutes to maintain structural integrity during baking.
9. Bake in the preheated oven for 8 to 10 minutes, watching carefully until edges turn a delicate golden brown.
10. Allow cookies to rest on baking sheets for 3-4 minutes to set, then carefully transfer to wire cooling racks to reach room temperature completely.

Notes

• Mixing flour slowly helps prevent lumps and ensures a smooth, even texture in your dough.
• Refrigerating allows ingredients to meld together, intensifying flavors and creating a more compact cookie structure.
• Prepare baking sheets beforehand to save time and prevent last-minute kitchen stress.
• Room temperature butter blends more evenly, creating a more consistent cookie base.
• Measuring ingredients precisely guarantees consistent results every single time you bake.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Jewish

Nutrition

• Serving Size: 24
• Calories: 190
• Sugar: 6 g
• Sodium: 50 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 30 mg