Hamentashen With Yeast Dough Recipe #113082
Posted in response to a recipe request. Hamentashen are the filled triangular pastries eaten on the Jewish holiday of Purim. Traditional fillings are either prune or poppy seed. In the last 15 years or so I've been having a lot of fun coming up with other fillings, like peanut butter and chocolate, and apple cinnamon. Prep time includes the time the dough takes to rise.
by Mirj
2½ hours | 2 hours prep
SERVES 20
- 1 (1/4 ounce) package active dry yeast (2-1/2 teaspoons)
- 1/3 cup sugar
- 1 teaspoon salt
- 4 cups flour
- 1 cup warm water
- 1/3 cup vegetable oil
- 1 large egg
Egg Wash
Filling
- pie filling or chocolate chips or toffee pieces (purchased filling of your choice!)
- Combine all the dry ingredients.
- In a separate bowl, mix together all the liquid ingredients.
- Gradually add the dry ingredients to the liquid to form a dough.
- Knead the dough for 5-10 minutes until it is smooth and elastic.
- Spray a large mixing bowl with Pam and place the dough inside.
- Spray the Pam on the dough and cover loosely with a towel until the dough doubles in size.
- Punch down the dough.
- Divide into thirds on a lightly floured surface.
- Roll out each piece until it is ¼-inch thick.
- Cut out 3-inch rounds.
- Reroll scraps.
- Place the filling in the center of each dough round.
- Fold three sides up to form a triangle, leaving some filling exposed in the center.
- Place the hamentashen 2 inches apart on greased cookie sheets.
- Cover again and let rise at room temperature until nearly double, about one hour.
- Preheat the oven to 350°F.
- Brush the tops of the hamentashen with the egg wash.
- Bake for about 25 minutes or until golden brown.
- Transfer to a wire rack to cool.
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