Truly the best Hamentashen recipe!


I’m really not one to boast. But when you’ve tried so many different recipes and finally come up with the PERFECT ONE, you feel like letting everyone know. I am very, very picky when it comes to Hamentashen. Too many of the recipes I’ve tried have left me with a dough that is impossible to fold into the hamentashen shape. Often times, the dough is so sticky, it sticks to my countertop- which is frustrating and messy. Other times, I think I’m on the way to beautiful hamentashen, and then once I put them in the oven to bake, they spread like cottage cheese! I”m telling you, I’ve tried so many techniques and variations, and thrown away many, many hamentashen along the way. I don’t like them soft or soggy, wide open or oozing. I like them tight, light and crisp. And, that’s just how I make them.

My dough recipe uses 6 cups of flour, which makes about 3 dozen cookies- whoa, that’s a lot…but that’s how it works- and isn’t Purim all about sharing food with your friends? In essence, I’m providing you with a phenomenal recipe and a great excuse to fulfill one of the Purim mitzvot (good deeds). Who knew?!? The hamentashen dough recipe along with the recipes for AMAZING fillings can be found in my latest cookbook, The New Kosher or you can also find the hamentashen recipe below.

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KIM’S HAMENTASHEN aka THE BEST (Recipe from The New Kosher Cookbook)

4 large eggs

1 1/2 cups (12 oz/375 g) sugar

1 cup (8 fl oz/250 ml) rice bran oil or canola oil

1 tablespoon vanilla extract

Zest of 1 lemon

6 cups (30 oz/940 g) all-purpose flour

2 tablespoons baking powder

Kosher salt

Fillings as desired: raspberry jam, apricot jam, Nutella

In the bowl of an electric mixer, use the whisk attachment to beat the eggs on high until creamy, about 2 minutes. Add the sugar, oil, vanilla, and lemon zest and beat until well combined, about 2 minutes. Switch to a paddle mixer (or use a spatula to fold in), and add the flour, baking powder, and a pinch of salt until a nice, soft, nonsticky dough forms.

Divide the dough into 5 equal balls and wrap in plastic wrap. Store in the fridge for at least 1 hour and up to 48 hours until ready to roll out. Remove from the fridge and let soften on the counter for 10 minutes before rolling out the dough. You can also freeze the dough for up to 2 months.

Preheat the oven to 350°F (180°C). Line 4 baking sheets with parchment paper

Place a ball of dough on a piece of parchment paper and roll out to ¼ thick circle. Use a glass or a cookie cutter to cut the dough into 4-inch (10-cm) rounds. Place your filling in the center of each round and pinch the edges together to form into a triangle. Pinch the seams tightly, leaving a tiny opening that reveals the filling in the center. Re-roll the scraps, cut out more rounds and continue as above. Repeat with the remaining dough and fillings. Place the hamentaschen on the prepared baking sheets, spacing them about 1 inch apart. Place the hamentashen on the baking sheets in the refrigerator and chill for a minimum of 10 minutes and up to 30 minutes before baking (this will ensure they don’t “open up” while baking). 

Bake 2 sheets at a time, rotating the sheets mid-way during cooking, until the hamentaschen are golden, 15–20 minutes. Cool on a wire rack for 15 minutes. Hamentaschen may also be frozen after baking. Freeze in a single layer in plastic freezer bags for up to 1 month. Thaw on the counter before serving.