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How to prepare Best Hamantaschen Recipe. Anyone can make it with just a little effort. Hamantaschen are triangular-shaped pastry cookies with poppy seed, prune, raspberry, or apricot filling. They are a traditional Eastern European treat and often served for the Jewish holiday Purim. Makes 18 servings. Ingredients and simple directions:




½ cup (1 stick) unsalted butter or buttery spread, such as Earth Balance, at room temperature, but not melted
1 cup granulated sugar
1 tablespoon packed light brown sugar
1 large egg
1 tablespoon fresh orange juice
2 teaspoons grated orange zest
1 teaspoon pure vanilla extract
2 cups Carol’s Sorghum Blend
1 teaspoon xanthan gum
¼ teaspoon baking soda
¼ teaspoon salt
½ cup raspberry or apricot preserves
White rice flour for dusting


In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on low speed until very smooth, about 1 minute. Beat in the egg, orange juice, orange zest, and vanilla until smooth.
In a small bowl, whisk together the sorghum blend, xanthan gum, baking soda, and salt until blended and then gradually beat into the butter mixture on low speed until well blended. Gather the dough into a ball and knead it with your hands until soft and smooth. Flatten the dough into two disks, wrap each tightly in plastic wrap, and chill at least 3 hours or up to two days.
Place a rack in the middle of the oven. Preheat the oven to 375°F. Line a 15 × 10 inch baking sheet (not nonstick) with parchment paper. Unwrap one of the disks of dough (keep remaining disk chilled) and knead with your hands until it pliable. Roll the disk of dough to a ¼-inch thickness between two sheets of plastic wrap that are dusted with white rice flour. A wet paper towel beneath the plastic wrap helps prevent slippage. With a 3-inch cutter, cut out as many rounds as possible. Transfer rounds with a metal spatula to the baking sheet, arranging about ½ inch apart. Reroll the scraps and cut out more rounds.
With a pastry brush, brush a light coating of water around the edge of each round before putting a teaspoon of raspberry preserves in the center. This makes the dough stick together better. Pinch the edges very tightly together in 3 places to form a triangle, yet leave the preserves exposed. Make sure the sides of the triangle are taut enough to prevent the preserves from leaking as the cookies bake.
Bake 12 to 15 minutes, or until the cookies are lightly browned. Cool the cookies on the baking sheet 5 minutes and transfer to wire racks to cool completely. Repeat the process with the remaining disk of dough. Store, tightly covered, for up to 2 days or in the freezer for up to 1 month.

Follow this directions carefully. Hope you enjoy this special dessert and Bon Apetit.

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