Ingredients
Units
For the dough:
- 1 cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp kosher salt
- ½ Tbsp orange juice
- ⅜ cup vegetable oil
- ⅜ cup sugar
- 1 egg
- ½ tsp vanilla extract
- ½ tsp lemon zest
For the filling:
- 1 package fruit leather (we like SunRype Fruit to Go Blueberry and Pomegranate)
Instructions
- In a medium bowl mix the flour, baking powder and salt.
- In a large bowl, or in the bowl of your stand mixer, mix the orange juice, vegetable oil, sugar, eggs, vanilla and lemon zest. Add in the dry ingredients ⅓ at a time until combined. If you do not have a mixer, you may want to use a wooden spoon for this before switching to your hands.
- Turn the dough out onto a flat surface (no need to dust with flour) and knead a few times until it is smooth, but not sticky. You can add more flour or orange juice if necessary to reach the desired texture.
- Cut the dough into two small discs and wrap it in plastic wrap. Chill in the fridge for at least 1 hour or up to 24 hours.
- While the dough is chilling, prep your fruit leather filling by cutting the fruit leather into ⅛-inch cubes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Break off a small piece of dough and roll to ⅛-inch thickness. Make sure the rest of your dough stays wrapped, and don’t roll out too much at a time, as the dough will dry out.
- Cut a circle in the rolled-out dough with a ¾-inch round cookie cutter so you have a round disc. Add a square of fruit leather to the center of the circle and pinch the dough around the leather on three sides to make a triangle, leaving the filling exposed in the center of the cookie. Repeat with the remaining dough.
- Transfer the hamantaschen to the prepared baking sheet and bake for 10 minutes, turning the pan once at 8 minutes. Allow to cool and enjoy!
Notes
- Try to find a fruit leather for the filling that is relatively soft and 100% fruit, we like SunRype Fruit to Go Blueberry and Pomegranate.
- The hamantaschen dough needs to chill in the fridge for at least 1 hour or up to 24 hours, so you can make it a day ahead.
- Prep Time: 30 minutes + 1 hour chill time
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Holiday