Serves a Crowd

Nutella Hamantashen

March  8, 2011
0 Ratings
Author Notes

Hamantashen are sweet pastries traditionally filled with jam or poppy seeds, and shaped like triangles. They are a Jewish specialty for the Purim holiday. If you haven't tried them, you should. They're easy to make and lots of fun.

We fill some of ours with jelly, but we prefer less traditional fillings like cinnamon-sugar, chocolate chips, and the very in-vogue NUTELLA. Very revolutionary, I know. But very, very delicious.

NOTE that the Nutella will harden while it bakes. It's still delicious, but it's a different kind of delicious! —Ordinary Blogger (Rivki Locker)

  • Makes 3 dozen cookies
  • Dough
  • 5 1/2 - 7 cups flour
  • 3 eggs (plus one extra for egg wash, if desired)
  • 2 sticks margarine
  • 1 cup sugar
  • 1/2 cup orange juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • Filling choices
  • fruit jam (we used Smucker's strawberry)
  • a mix of 1 tablespoon cinnamon and 4 tablespoons sugar
  • chocolate chips
  • Nutella
In This Recipe
  1. Preheat the oven to 325*.
  2. Combine all of the dough ingredients in the bowl of an electric stand mixer fitted with the dough hook. (Start with 5 1/2 cups of flour and work your way up to 7 if you need it.) Mix the dough for a few minutes until it's well combined and not at all sticky. (Add flour as needed.)
  3. Divide the dough into about four even balls. Working with one ball at a time, roll the dough about 1/3 inch thick. Cut it into 3-inch rounds using cookie cutter, glass, or any other round object you have in your kitchen.
  4. Place some filling in the center of each circle. - For Nutella or jam, use about a teaspoon per cookie. - For chocolate chips, use about 5 chips. - For cinnamon sugar, gently press finger down in the center of the dough circle to make a small indentation. Then put about 1/4 teaspoon of cinnamon-sugar in the 'hole.'
  5. Form the rounds into triangles by pinching the corners closed.
  6. If you want glossy shiny cookies, make an egg wash by beating one egg yolk with a little water. Brush the cookies with the egg wash before baking for 15-20 minutes until golden. Cool for at least 15 minutes on the tray and then transfer to racks to cool completely. Eat within a few days or freeze for later.

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