Easy Olive Oil Hamantaschen Recipe
This olive oil hamantaschen dough scented with orange is the perfect vehicle for so many fillings from poppy seed to traditional prune and so much more.
Split the steps up and this recipe is a snap!
Make the dough ahead of time.
Even the fillings can be prepared ahead.
The dough is made with olive oil and a hint of citrus so it is both non-dairy and full of flavor! For even more zing, use orange olive oil.
Divide your dough into two pieces and keep one piece of dough refrigerated while you roll out the other one. If the dough gets too warm, it will be harder to work with.
2.5 to 3 inch cookie cutters are ideal. If you like to fold your hamantaschen (I pinch) then try 3.5 inch circles to leave plenty of dough for folding securely.
Be sure to cinch up the corners securely. With a good pinch, a bit of egg wash on the interior, and a quick trip to the fridge, they will stay closed during baking.
Looks at those beauties in the oven. Don't you just want to grab one right now? Ok, in a few more minutes when they are all done baking would be even better!
I recommend doubling this recipe - you'll love these
okies that much! Plus they freeze so beautifully. Put some away for a rainy day. Now go grab the recipe below!
Get the recipe!
More Purim Recipes!
Lekvar Filling (also known as prune butter)
Date and Walnut Thumbprints
Poppy Seed Filling
Click a photo!