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Hamentaschen


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Ingredients

20 portion(s)

wet ingredients - dough

  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup Rice Bran Oil
  • 1/2 orange, zest only
  • 1 tsp vanilla essence

dry ingredients - dough

  • 2.25 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt

filling

  • Jam
  • Nutella
  • 6
    45min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Add wet ingredients to bowl and mix 15 seconds, speed 4.


     


    Add dry ingredients and mix 30 seconds, speed 1. Scrape down sides of bowl and mix another 30 seconds on speed 1.


     


    Lock lid and kneaddough mode, 1 minute.


     


    Using spatula as dough is sticky, remove dough from bowl and roll out on a very well floured surface. cut into rounds using a glass or round cookie cutter. Ball up and roll out remaining dough to cut more rounds. Repeat until all the dough has been used.


     


    Place 1 tsp of filling in the centre of each circle and fold 3 sides inwards to create a hamentaschen. 


     


    Bake on 180 degrees in a pre-heated oven for 20-25 minutes until just golden.

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Accessories you need

11

Tip

Work quickly to prevent dough becoming crumbly.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great dough ...

    Submitted by ArianeWhitmontSchneider on 27. February 2018 - 20:51.

    Great dough
    - easy to work with - mine wasnt sticky at all. Great biscuit hamentaschen!

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  • This dough was very tricky to

    Submitted by sandylea18 on 26. March 2016 - 08:55.

    This dough was very tricky to work with. The result was crunchy hamentaschen but I have to admit that I have never had crunchy hamentaschen before as the dough is usually more doughy than biscuity.

    While this recipe is good (very good in taste) it is not what I had expected. We (my daughter did most of the manual work) made half with jam and the other half with nutella and a piece of walnut inside.

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  • This dough worked perfectly--

    Submitted by flgirlinsydney on 6. March 2015 - 12:11.

    This dough worked perfectly-- I chilled it for 30 minutes before rolling it out onto a very very well floured benchtop. Excellent.

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