Soft and foolproof Hamantaschen dough filled with our inner childs dream: creamy peanut butter and strawberry jam preserves.
Every Purim, and I mean every.single.one, I say to myself “gosh I LOVE hamantaschen! I am going to start making these throughout the year!” I eat about 2 full batches(over a period of one week), and a few thrown in gift bags here and there. Then Purim is over, the costumes are stuffed into the closet, the drunk people are happily hungover, and I have completely forgotten about my much loved hamantashen.
Silpat baking mat >BUY< (affiliate link!)
Well, Purim is here again(I swear the years are getting shorter as I get older and I hate myself for saying that). It’s just about a week before, and I had my first craving on Sunday night. There are a couple recipes from Israeli cooks I admire waiting in my cookbook, to take a place on the blog, but that moment you start craving something is not the moment for recipe testing. So I went on to Facebook, found a happening recipe group, and saw a post that someone made these taschen- and they were foolproof and perfect. Of course, being me, I didn’t read the recipe first, I just whipped out my spatula and dove right in(I did squeeze fresh oj for the dough though, can I get some points for that?).
Once the dough was made, which was fascinatingly easy, just one bowl, I saw that fateful and hated line that some recipes love “Now, chill the dough”. Overnight, for a few hours, it doesn’t matter, I hate it.
And I don’t have time for it, and my cravings don’t have time for it. Well, guess what. These hamantaschen came out perfect(I shaped and baked right away), and I didn’t even need to brush them with egg wash to get it to hold together because the dough was so fresh. I did save half for my daughter to make the next day, and I actually like them better without the refrigeration.
This dough recipe is by Jodi Reches. Her mother created it while working as a teacher so she could make it with her preschool students. If that doesn’t make you want to put your trust in this recipe I don’t know what will. Thank you for these lovely cookies!
Ah yes. You can fill these with whatever you want. My personal favorite is apricot jam, and hubby likes chocolate or strawberry. I made these with peanut butter and jelly filling. There is an actual recipe for the peanut butter filling that is thick and bakes perfectly and I suggest you use it. Jared peanut butter is drippy and much more likely to a) spill all over(maybe I’m thinking of natural pb but still) and b)dry up while baking.
Hope you enjoy these! Please say hello and come follow along on Instagram!
Peanut Butter and Jelly Hamantaschen
- 2 medium eggs
- 3/4 cup canola oil
- 1/4 cup orange juice I used freshly squeezed
- 2 tsp vanilla extract
- 1 cup white sugar
- 3 1/2 cups flour, sifted if the dough is wet add in an extra 1/4 cup of flour, slowly, as needed(I DID NOT NEED TO)
- 2 tsp baking powder
Peanut Butter Filling
- 5 rectangle graham crackers or petibor biscuits
- 1/2 cup powdered sugar
- 3/4 cup peanut butter, melted if it is thick
- jar of strawberry jam preserves
Peanut Butter Filling
- Fit your food processor with the S blade attachment(you could also use a blender/coffee grinder). Add the biscuits and grind until very fine. Transfer to a bowl and add the powdered sugar and peanut butter. Mix to combine. Mixture will be thick. Set aside.
- In a large bowl or the bowl of a mixer fitted with the paddle attachment, add the eggs, oil, juice, and vanilla. Mix to combine.
Add dry ingredients
- Add in the sugar and mix to combine. Add the flour and baking powder and mix with a spoon or spatula till combined. Turn out the dough on to a clean surface and knead gently until the dough is nice and smooth(this doesn't take long, maybe 1 minute).
Roll and Create
- Take a small chunk of dough and roll it out onto a silicone baking mat(this helps it not to stick to the counter). Keep the dough a tad thick. With the rim of a glass cup, cut out circles of dough. You can fill these with whatever you like! For PB & J: In the centre of each circle, place a ball of peanut butter filling. Next to it a dollop of strawberry jam. Pinch the top sides together create a corner. Continue with the other two until you have a triangle. If using the dough immediately, it should stick easily together. If you refrigerate the dough overnight or for a couple hours, you may need to brush the edges of the circle with egg wash before folding them.
if needed: Egg Wash
- combine one egg and 1 tsp of water in a bowl. Whisk with a fork and brush onto the edges of the cookie to help the sides stay together during baking.
- Preheat your oven to 350 F. Bake the cookies for 15-18 minutes, keeping an eye on them and taking them out when the edges are just starting to turn golden. Enjoy!!