Joan Nathan's Chosen Hamantaschen

By Joan Nathan
February 14, 2013
14 Comments


Author Notes: Cookies for Purim!Joan Nathan

Makes: 30 cookies
Prep time: 24 hrs
Cook time: 15 min

Ingredients

  • 2.5 sticks unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 tablespoon orange juice
  • 2.5-3 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • .5 teaspoons salt
  • 1 cup toasted walnuts
  • .5 lemon, quartered and seeded
  • .5 orange, quartered and seeded
  • 1 tablespoon Triple Sec or other orange-flavored liqueur
  • 2 dried figs, roughly chopped
  • .5 teaspoons ground cinnamon
  • .5 cups orange marmalade

Directions

  1. To make the dough, cream the butter or margarine with 1/2 cup sugar in a food processor or standing mixer. Add the egg, 1/2 teaspoon vanilla, and orange juice and continue to cream until smooth.
  2. Add 2 1/2 cups of the flour, baking powder, and salt. Mix until the dough comes together, adding flour until the dough is pliable. It will be slightly sticky. Roll into a ball, using the remaining flour if needed, flatten, and wrap in plastic wrap. Refrigerate for at least 2 to 3 hours or overnight.
  3. To make the filling, place walnuts, lemon, orange, Triple Sec, figs, cinnamon, marmalade, 1/2 teaspoon vanilla, and 1/2 cup sugar in a food processor and process until chopped but not pureed. You should have approximately 2 cups. Set aside until the dough is chilled.
  4. Preheat the oven to 375 degrees and grease a cookie sheet. Fill a small bowl with water.
  5. Roll the dough out on a slightly floured board until it is 1/8 inch thick. Cut into 3-inch circles. Place 1 teaspoon of filling in the center of each circle. To shape the hamantashen, first brush water around the rim of the circle with your finger. Pull the edges of the dough up to form a triangle around the filling and pinch the 3 corners together, leaving a small opening in the center. Transfer to a cookie sheet and bake for 10 to 15 minutes or until the tops are golden.

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Reviews (14) Questions (0)

14 Comments

Ruth M. March 5, 2018
This makes a fantastic cookie!
 
fatima April 5, 2017
Sorry this is NOT an israeli recipe , but an authentic recipe from the levant (lebanon, Syria, Palestine, Jordan including Turkey
 
Jeanne F. March 12, 2017
@Gail: Yes, Tabletmag.com has a video of Ms. Nathan making these, and she does include lemon and orange peels in the food processor with the rest of the filling ingredients. <br />http://www.tabletmag.com/jewish-life-and-religion/124570/the-ultimate-hamantaschen<br />I'm making these now, and so far the first batch is delicious. <br />Also, I used the full 3 cups of flour and had no problem with the dough spreading in the oven.
 
Gail March 6, 2017
Do you use the the 1/2 lemon and 1/2 orange peels, too? I assume so, but just checking. The recipe says quartered & seeded but not peeled. Please confirm. LOVE this recipe--best yet!!
 
shmattah March 11, 2015
This is the best hamantashen dough I have EVER HAD. Usually I am only so-so on hamantashen but this recipe makes me want to make them all year round. I went rogue with the filling and filled them with Nutella. Best Purim ever.
 
pamela J. February 27, 2013
I just watched the video and there are several discrepancies between the recipe as presented there versus the one printed here. There were some minor variations in the method, but also differences in the quantity of certain ingredients. For instance, whereas this recipe calls for a cup of sugar in the dough and no sugar in the filling, the recipe in the video calls for a half cup in each. There's a similar discrepancy with the vanilla. Also, the recipe shown in the video calls for a tablespoon rather then a teaspoon of baking powder, although the audio references a teaspoon.
 
Author Comment
Joan N. February 27, 2013
@pamela: Yes, you're right about the baking powder. The teaspoon that's written in this recipe and referenced in the video is correct; the tablespoon that's printed in the video is an error. As for the sugar and vanilla, though, those amounts are correct as explained in the printed recipe and match the video: The entire recipe calls for 1 cup of sugar -- 1/2 cup for the dough and 1/2 for the filling. And the entire recipe calls for 1 teaspoon of vanilla -- 1/2 for the dough and 1/2 for the filling.
 
pamela J. February 27, 2013
Thanks so much for your prompt and helpful clarification. I've a lifelong weakness for hamantaschen, but have never tried a fig filling. I'm looking forward to it.
 
Cleowhiskey February 24, 2013
@learnoff: smitten kitchen had the same problem in her version. looking through the comments for her post, many seasoned hamantaschen makers told her she needed to be _folding_ the corners over each other, not pinching them together. i'm going to be making these too, so i hope that does the trick.
 
learnoff February 24, 2013
Thanks. I'm thinking it is most likely a problem with the flour to butter ratio. It's not at all that the corners of the pastries came apart. The problem was that the dough literally flattened out as though the dough "melted". They retained the triangle shape.
 
Cleowhiskey March 2, 2013
Have you figured out what the correct butter: flour ratio should be? I'm planning on making the recipe this weekend.
 
louisez February 23, 2013
One more thought, learnoff. The recipe I use calls for 1 stick (1/2 c.) butter or margarine to 2 c. flour. This recipe calls for 2 1/2 sticks (1 1/4 c.) butter or margarine. I dug out the Jewish holiday cookbook by Joan Nathan, and there the recipe calls for 2/3 c. butter or margarine. Could the amount called for here be mistaken?
 
louisez February 23, 2013
My daughter has the same problem, learnoff. I haven't used this particular recipe, but, assuming you've pinched the dough together sufficiently, perhaps the issue is the amount of flour. This recipe asks for 2 1/2 - 3 c. flour. Perhaps you need to add flour toward the higher range (which was my daughter's issue)?
 
learnoff February 23, 2013
I made this recipe and they are absolutely delicious and pretty easy to make. But i have the same problem that I always have when I make hamantashen - when I bake them the dough sort of tends to spread so the filling looks like it's nearly coming out of the pastry. It's not that I overfill them. This year I even refrigerated the cookies between each step - when I cut the dough into rounds i put them in the fridge, after i made/shaped them i refrigerated them again before baking and yet the dough still sort of "slid". I wish i could post a photo so i could show you and perhaps you could give me a suggestion. The taste is great they just didn't look professional. Any suggestions? Thanks!