Eggless Hamentaschen Recipe – Jewish Cookies

Coming to the second day of Mother’s Day sweets, here is one more cookie recipe. Made with a flaky short crust pastry dough, these cookies are triangle in shape and are filled with fillings. The fillings range from fruit preserves to chocolate, poppy seed filling or compotes. These cookies are made for Purim, the merriest of Jewish holidays. I saw the original recipe in Kitchn and converted it to eggless by substituting egg with milk. The shaping of the cookies is the most crucial point.

When I made the cookies, I didn’t pay attention to the sticking part and so when the cookies were baking, they started falling apart and became discs. Only few of the cookies retained their shape. So while shaping the cookies, make sure they stick properly at the sides. And as for the filling, do not add too much. Jam tends to become liquid when baking and so it will just flow over the cookie if you have added too much. As I have experienced it previously, I was so careful in filling the cookie, and the jam stayed inside the cookie without overflowing. The cookie dough needs to be refrigerated before rolling it. Otherwise you will have a tough time with melted butter. Use parchment paper to roll the dough which will make it very easy to handle.

Recipe Source: The Kitchn

Ingredients:

All Purpose Flour / Maida – 1 1/2 cups

Cold Butter – 3/4 cup

Salt – a pinch

Sugar – 1/4 cup

Milk – 1/4 cup

Vanilla – 1/2 tsp

Any Fruit Jam For Filling

Procedure:

In a bowl mix together flour, salt and sugar.

Add cubed butter and rub it into the dough.

Using ice cold milk, bring together the dough. Do not knead it.

Wrap it in cling film and refrigerate for one hour.

Preheat oven to 180C.

Grease a baking tray.

Roll the dough between two parchment papers.

Using a round cutter, cut out discs from the dough.

Apply some water along the edges and pinch three sides of the circle to form a high raised triangle.

Add some jam in the centre.

Arrange on the tray.

Brush the shaped cookies with milk and bake in the preheated oven for 15 – 20 minutes.

Cool on wire rack and store in airtight jar.

Enjoy with a cup of milk.

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Hamentaschen Recipe

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Ingredients

  

• All Purpose Flour / Maida - 1 + 1/2 cups
• Cold Butter – 3/4 cup
• Salt-a pinch
• Sugar-1/4 cup
• Milk - 1/4 cup
• Vanilla-1/2 tsp
• Any Fruit Jam For Filling

Instructions

 

• In a bowl mix together flour, salt and sugar.
• Add cubed butter and rub it into the dough.
• Using ice cold milk, bring together the dough. Do not knead it.
• Wrap it in cling film and refrigerate for one hour.
• Preheat oven to 180C.
• Grease a baking tray.
• Roll the dough between two parchment papers.
• Using a round cutter, cut out discs from the dough.
• Apply some water along the edges and pinch three sides of the circle to form a high raised triangle.
• Add some jam in the centre.
• Arrange on the tray.
• Brush the shaped cookies with milk and bake in the preheated oven for 15 – 20 minutes.
• Cool on wire rack and store in airtight jar.
• Enjoy with a cup of milk.