Traditional hamantaschen

By Denise Phillips, February 14, 2013

This recipe uses a sweet shortcrust pastry dough coated with colourful hundreds and thousands for a festive feel.

Preparation: 30 minutes plus resting time
Cooking: 20 minutes
Makes approximately 20
For the pastry:
285g plain flour
150g unsalted butter or margarine
Zest of 1 lemon
2 tsp lemon juice
1 egg
75g caster sugar

For the fruit filling:
75g sultanas
50g chopped walnuts
1 tsp ground cinnamon
1 dessert apple, peeled and grated
50g soft brown sugar
50g unsalted butter or margarine

For the glaze:
1 egg white lightly whisked
2 tbsp hundreds and thousands


Make the pastry by mixing all the ingredients together in a food processor.

Wrap in cling film and flatten. Leave to rest for 30 minutes.

Add the sultanas, cinnamon, chopped walnuts, sugar, and butter to the food processor and pulse gently to combine.

Stir in the grated apple.

Preheat the oven to 200°C.

Roll out the pastry on a floured surface so it is 0.3cm thick.

Using a 7.5 cm cutter make round templates.

Put a spoonful of filling into each circle.

Draw up the sides to form a triangle, pinching the edges firmly together in the shape of a tricorn hat.

Line a baking tray with parchment paper.

Transfer the hamantaschen and glaze with the egg white.

Sprinkle with the hundreds and thousands and bake for 15 -20 minutes or until golden brown.

Last updated: 3:45pm, February 14 2013