Ina Garten’s Dream Hamantaschen Recipe: Sweet Triangle Treats

Baking hamantaschen with a delightful Ina Garten hamantaschen recipe brings joy to any festive gathering.

Her classic approach transforms simple ingredients into delectable triangular treats.

Soft, buttery dough folds around sweet fillings that dance with flavor.

The traditional Jewish pastry becomes an elegant dessert through careful technique and love.

Each bite tells a story of cultural heritage and culinary craftsmanship.

Garten’s method ensures perfectly shaped cookies that look as amazing as they taste.

Grab your apron and get ready to create a delicious memory that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Calories: 220 kcal

Servings: 24

Ingredients for Ina Garten’s Hamantaschen Cookies

• Butter: Provides rich, creamy texture and helps create tender, melt-in-your-mouth cookies with subtle golden flavor.
• Sugar: Sweetens the dough and helps create a delicate, crisp exterior with beautiful caramelization.
• Eggs: Bind ingredients together, add structure, and contribute to a soft, smooth cookie texture.
• Orange Juice: Adds bright, citrusy undertone and helps tenderize the dough for a more delicate bite.
• Vanilla: Enhances overall sweetness and provides warm, aromatic depth to the cookie flavor.

• Baking Powder: Helps dough rise and creates light, airy texture with gentle lift.
• Flour: Provides structure and forms the base of the cookie, ensuring perfect shape and consistency.

• Poppyseed Filling: Delivers traditional sweet, nutty flavor with classic Jewish baking heritage and rich, dense texture.

Baking Tools for Ina Garten’s Hamantaschen Recipe

• Electric mixer: Essential for creaming butter and sugar smoothly.
• Large mixing bowl: Perfect for combining ingredients and making dough.
• Rolling pin: Helps roll out dough to even thickness.
• Cookie cutter or drinking glass: Needed to cut 3-inch circles from dough.
• Baking sheets: Used for baking hamantaschen cookies.
• Measuring cups and spoons: Ensures accurate ingredient quantities.
• Wire cooling rack: Great for cooling cookies after baking.
• Wooden spoon or spatula: Useful for mixing and scraping dough.

Shape and Fill Hamantaschen Like Ina Garten

• Butter and Sugar Fusion

Grab your electric mixer and blend butter and sugar until they create a silky, smooth texture in a spacious mixing bowl.

• Liquid Magic

Gently incorporate eggs one at a time, then splash in orange juice and vanilla, stirring until the mixture becomes harmonious.

• Dough Creation

Sprinkle baking powder into the mix and gradually fold in flour until a cohesive dough forms. Tuck the dough into the refrigerator for a leisurely two-hour chill.

• Surface Preparation

Dust your countertop with a light flour coating and roll out the chilled dough to a delicate quarter-inch thickness.

• Cookie Shaping

Use a round cookie cutter or drinking glass to craft perfect circles, then transfer them to baking sheets.

• Filling and Folding

Place a dollop of poppyseed filling in the center of each circle. Pinch the edges together, forming charming triangle-shaped pockets that partially conceal the delicious interior.

• Baking Magic

Slide the sheets into a preheated 375°F oven and bake until the edges transform into a gentle golden hue, approximately 8-10 minutes.

• Cooling Finale

Allow the hamantaschen to rest briefly on the baking sheets, then transfer to wire racks for complete cooling and maximum deliciousness.

Flavor Swaps for Ina Garten’s Cookie Fillings

• Refrigerate dough for at least 2 hours to prevent spreading and maintain crisp triangle shapes during baking.
• Swap poppyseed filling with apricot jam, raspberry preserves, chocolate spread, or nutella for creative flavor twists that delight taste buds.
• Pinch corners tightly and brush edges with egg wash to ensure hamantaschen hold their classic triangular shape without filling leaking during baking.
• Dust finished cookies with powdered sugar or drizzle melted dark chocolate over cooled hamantaschen for elegant presentation and added richness.
• Prepare dough and freeze up to 3 weeks in advance, allowing convenient preparation for Purim celebrations or spontaneous baking adventures.

How to Present Hamantaschen on a Dessert Tray

• Pair with Sweet Treats: Serve these hamantaschen alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert experience.
• Create a Festive Platter: Arrange the hamantaschen on a decorative plate with fresh berries and a light dusting of powdered sugar to elevate the presentation.
• Enjoy with Afternoon Tea: These cookies make a perfect companion to a warm cup of tea or coffee, offering a delightful mid-afternoon snack that brings a touch of comfort and sweetness.
• Pack as Thoughtful Gifts: Wrap a few hamantaschen in clear cellophane with a ribbon, creating a charming homemade gift that shows off your baking skills and spreads joy.

How to Store and Freeze Hamantaschen

• Maximize Freshness: Store hamantaschen in an airtight container at room temperature for up to 5 days, keeping them soft and delicious.
• Freeze for Later: Wrap cooled cookies individually in plastic wrap, then place in a freezer-safe bag. They'll stay perfect for 2-3 months, ready for unexpected guests or sweet cravings.
• Dough Prep Trick: Make the dough ahead of time and refrigerate for up to 3 days before baking. This lets flavors develop and makes your baking day smoother.
• Filling Swap Strategy: Experiment with different fillings like jam, chocolate, or nut spreads. Prepare extra fillings in advance and store in sealed containers in the refrigerator for quick hamantaschen assembly.

Gorgeous Hamantaschen Recipe

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4.6 from 21 reviews

• Total Time: 40 minutes
• Yield: 24 1x

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Description

Classic hamantaschen blend traditional Jewish pastry with sweet poppy seed filling, creating a delightful triangular cookie from Ina Garten’s kitchen. Holiday bakers can enjoy this simple yet elegant dessert that connects family memories with delicious cultural heritage.

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Ingredients

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• 1 ½ cups butter or margarine, softened
• 4 ½ cups all-purpose flour
• 1 cup white sugar
• 2 large eggs
• 6 tbsps (90 mL) orange juice
• 1 tbsp (15 mL) vanilla extract
• 2 tsps baking powder
• 1 (12 oz / 340 g) can poppyseed filling

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Instructions

1. Prepare Dough: Cream butter and sugar until light and fluffy, then integrate eggs individually. Add orange juice and vanilla extract, blending until smooth. Sift baking powder into mixture and fold in flour to create a cohesive dough. Wrap and refrigerate for at least 2 hours to develop flavor and texture.
2. Prepare Workspace: Preheat oven to 375°F. Flour work surface generously and roll chilled dough to 1/4-inch thickness. Cut uniform 3-inch circles using a cookie cutter or drinking glass.
3. Shape Hamantaschen: Position dough circles on greased baking sheets with slight spacing. Place a teaspoon of poppyseed filling in the center of each circle. Fold three edges towards the center, creating triangular shapes. Pinch corners to seal while leaving filling partially visible. Optional: Chill shaped cookies for 15 minutes to maintain structure.
4. Bake and Cool: Bake for 8-10 minutes until edges turn golden brown. Let cookies rest on baking sheets for 3-4 minutes, then transfer to wire racks to cool completely. Ensure even cooling and crisp texture.

Notes

• Chill for Perfection: Refrigerate dough for at least 2 hours to develop rich flavors and create a more manageable texture for shaping.
• Master the Fold: Pinch corners gently but firmly when creating the triangular shape to prevent filling leakage and maintain the classic hamantaschen structure.
• Temperature Matters: Ensure butter is softened but not melted for optimal dough consistency and smooth mixing.
• Prevent Spreading: Briefly chill shaped cookies before baking to help maintain their distinctive triangular form and prevent unwanted spreading in the oven.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Jewish

Nutrition

• Serving Size: 24
• Calories: 220
• Sugar: 9 g
• Sodium: 65 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 40 mg