Hamantaschen

By á-174535

Ingredients

• Special Equipment:
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 4 cups all-purpose flour, plus more for surface
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs
• Date-Orange Filling, Honey-Nut Filling, Poppy Seed Filling, or 1 1/2 cups jam or preserves
• 3 1/2 "-diameter cookie cutter
• Date-Orange Filling:
• 1 cup dates (about 8 oz.), pitted, quartered
• 1 teaspoon finely grated orange zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 tablespoon unsalted butter
• Honey-Nut Filling:
• 1/2 cup raw pecans, coarsely chopped
• 1/2 cup raw pistachios, coarsely chopped
• 1/2 cup raw walnuts, coarsely chopped
• 1/2 cup honey
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• Poppy Seed Filling:
• 1 cup poppy seeds
• 1/2 cup honey
• 1/2 cup milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• Special Equipment:
• A spice mill or a mortar and a pestle

Details

Servings 24
Adapted from bonappetit.com

Preparation

Step 1

Whisk baking powder, salt, and 4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl until pale and fluffy, about 5 minutes. Add 2 eggs one at a time, beating to combine after each addition and scraping down sides of bowl.

Reduce speed to low and gradually add dry ingredients; mix until dough comes together. Divide dough in half and form into two ¾"-thick disks. Cover and chill at least 2 hours.

Place racks in lower and upper thirds of oven; preheat to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 30 minutes.

Roll out dough on a very lightly floured surface to about ¼" thick, dusting with flour as needed (use as little flour as possible). Cut out 3 1/2" rounds with cutter and, using an offset spatula or bench scraper, transfer to 2 parchment-lined baking sheets. Gather up scraps, reroll, and cut out additional rounds.

Lightly beat remaining egg in a small bowl to blend. Working a few at a time, brush edge of rounds with egg, then place 1 1/2 tsp. filling in center. Fold sides up to make a triangle, pinching points gently to seal and leaving about 1" surface of filling exposed.

Brush sides of folded dough with egg. Bake cookies, rotating baking sheets halfway through, until bottoms are golden brown, 18–22 minutes. Let cool on baking sheets.

Do ahead: Dough can be made 2 days ahead; keep chilled. Cookies can be made 2 days ahead; let cool and store airtight at room temperature.

Date-Orange Filling:
Bring dates, orange zest, cinnamon, salt, and 1 1/2 cups water to a boil in a small saucepan. Reduce heat and simmer, stirring often and mashing with a heatproof spatula, until dates are very soft and jammy, about 5 minutes. Add butter and stir until melted. Let cool.

Do Ahead: Filling can be made 4 days ahead. Cover and chill.

Honey-Nut Filling:
Bring pecans, pistachios, walnuts, honey, salt, and 1/2 cup water to a boil in a medium saucepan. Reduce heat and simmer, stirring often, until honey is thickened slightly and a spatula holds a trail when dragged across bottom of pan, about 5 minutes. Let cool, stirring occasionally.

Do Ahead: Filling can be made 4 days ahead. Cover and chill.

Poppy Seed Filling:
Finely grind poppy seeds in spice mill. Transfer to a medium saucepan and add honey, milk, lemon juice, sugar, and salt. Bring to a boil, reduce heat, and simmer, stirring often, until thickened and a spatula holds a trail when dragged across bottom of pan, about 4 minutes; stir in vanilla. Let cool.

Do Ahead: Filling can be made 4 days ahead. Cover and chill.