Orange Olive Oil Hamantaschen
This hamantaschen recipe, inspired by my grandmother's recipe-less baking, is perfumed with citrus. The olive oil-based dough surrounds your choice of fillings in a cookie-like crunchy wrapper.
- 2 1/2 cups all purpose flour
- 1/2 tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sugar
- zest of 1/2 an orange or whole orange (1/2 if using orange olive oil, whole if using regular olive oil)
- 1 egg
- 1/3 cup orange or regular extra virgin olive oil
- 1/4 cup orange juice (can use the juice from the zested orange)
- 1 teaspoon vanilla
- Your choice - use jams you have in the house or Nutella or Nutella mixed with tahini - so many great options
Preparing the dough:
In a medium sized bowl, whisk together the flour, cornstarch, salt, baking powder and baking soda.
In another medium sized bowl, add the sugar and orange zest and use your fingers to rub the zest into the sugar until thoroughly combined. To the sugar mixture, add one egg, olive oil, orange juice, and vanilla and whisk until thoroughly combined.
Add the wet mixture into the flour mixture to form a dough. Use a wooden spoon or spatula to combine before kneading the dough with your hands. It will come together easily. It may be a bit wet - that's ok. Form the dough into two balls, wrap in plastic wrap and refrigerate it for at least a half hour or even overnight.
Forming and Baking
Take out one half of the dough at a time from the refrigerator and roll it out between parchment paper or on a well-floured work surface to about 1/8 inch thick - really as thin as you can roll it without it falling apart. It doesn't have to be perfectly shaped as you roll it, just fairly even in thickness.
Use a 3" or 2.5" round cookie cutter to cut out as many circles as you can and place them on a parchment-lined cookie sheets. Using a pastry brush, brush each circle with egg wash and then place a scant teaspoon of filling in the center. Cinch up the dough to form a triangle (see the video above) and be sure to close each corner firmly.
After your have filled and formed each one, refrigerate the tray for about half an hour. This ensures they stay closed while baking. While the cookies are chilling, preheat the oven to 350°F.
Remove the tray, egg wash each cookie and sprinkle a bit of sugar on each (optional). Bake at 350 degrees for 18 minutes. Remove and place on a cooling rack. Enjoy with a cup of coffee or tea or deliver to your friends in a festive Mishloach Manot basket.
To make your own prune or apricot filling:
Use 1/4 lb of prunes or dried apricots. Cover them with hot water and let them soak for a bit. Then boil them at a low boil briefly to really soften them up. Drain them and put in a mini cuisinart or a regular one or a blender. Add some lemon zest (orange would also be good), couple teaspoons of orange juice, and tablespoon of sugar. Blitz it, taste it, adjust, blitz again. I did the same with apricots but used honey instead of sugar. You could also add in some aromatics while they boil – maybe cinnamon or cloves. But not necessary.
Calories: 117kcalCarbohydrates: 17gProtein: 2gFat: 4gCholesterol: 16mgSodium: 79mgPotassium: 49mgSugar: 5gVitamin A: 30IUVitamin C: 1.6mgCalcium: 14mgIron: 0.8mg