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Ina Garten Hamantaschen

Ina Garten's Classic Hamantaschen - recipe card
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These traditional triangular cookies feature a tender, buttery shortbread-like dough wrapped around a sweet, tangy apricot and prune filling. Each bite offers a perfect balance of crisp edges and soft centers, making them an irresistible treat for Purim or any occasion.

Ingredients

Scale
  • For the Dough:
  • 1 cup (2 sticks / 226g) unsalted butter, at room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60ml) freshly squeezed orange juice
  • 3 1/2 cups (438g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • For the Filling:
  • 1 cup (170g) dried apricots, roughly chopped
  • 1 cup (170g) pitted prunes, roughly chopped
  • 1/2 cup (120ml) freshly squeezed orange juice
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon freshly grated orange zest
  • For Assembly:
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons turbinado or coarse sugar, for sprinkling

Instructions

  1. Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar on medium-high speed for 3-4 minutes, until light, fluffy, and pale yellow. Scrape down the bowl halfway through. This step incorporates air, which gives the dough a tender crumb.
  2. Add wet ingredients: Reduce speed to medium and add the eggs one at a time, beating fully after each addition until incorporated. Add the vanilla extract and 1/4 cup orange juice, mixing just until combined. The mixture may look slightly curdled—this is normal due to the liquid.
  3. Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, and kosher salt. This ensures even distribution of leavening and seasoning throughout the dough.
  4. Form the dough: With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until the dough comes together and no dry flour remains; do not overmix. The dough will be soft and slightly sticky.
  5. Chill the dough: Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. Chilling firms the butter, making the dough easier to roll and preventing excessive spreading during baking.
  6. Prepare the filling: While the dough chills, combine the chopped apricots, prunes, 1/2 cup orange juice, sugar, and orange zest in a small saucepan. Bring to a simmer over medium heat, then reduce to low and cook for 10-12 minutes, stirring occasionally, until the fruit is very soft and the liquid is mostly absorbed. Let cool slightly, then transfer to a food processor and pulse until a coarse paste forms. Cool completely before using.
  7. Roll and cut the dough: On a lightly floured surface, roll one disc of chilled dough to 1/4-inch thickness. Using a 3-inch round cookie cutter or glass, cut out circles. Re-roll scraps once. Place circles on parchment-lined baking sheets, spacing them 1 inch apart.
  8. Fill and shape: Place 1 teaspoon of cooled filling in the center of each dough circle. Brush the edges lightly with egg wash. To form the triangle, lift the left and right sides of the circle and pinch them together at the top center, leaving the bottom third open. Then lift the bottom third and pinch all three corners firmly to seal, creating a triangular shape with a visible filling center.
  9. Final chill and preheat: Place the shaped hamantaschen on the baking sheets and refrigerate for 20 minutes. Meanwhile, preheat your oven to 350°F / 177°C. Chilling again ensures the cookies hold their shape and don’t slump in the oven.
  10. Bake: Brush the chilled hamantaschen lightly with remaining egg wash and sprinkle with turbinado sugar. Bake for 14-16 minutes, rotating the sheets halfway through, until the edges are lightly golden and the bottoms are just beginning to brown. The centers should remain pale.
  11. Cool completely: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely. They will firm up as they cool. Avoid handling them while warm, as they are fragile.
  12. Store properly: Once completely cooled, store hamantaschen in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer before transferring to a freezer bag for up to 3 months.

Notes

Storage: Store completely cooled hamantaschen in an airtight container at room temperature for up to 5 days. Freezing: Freeze unbaked, shaped cookies on a parchment-lined sheet until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time. Alternatively, freeze baked cookies in a single layer before bagging for up to 3 months. Thaw at room temperature. Reheating: Refresh room-temperature cookies in a 300°F / 149°C oven for 3-5 minutes to crisp the edges.

Nutrition

Keywords: hamantaschen, hamantaschen recipe, Ina Garten hamantaschen, Purim cookies, Jewish pastry, triangular cookies, apricot prune filling, buttery cookie dough, holiday baking, traditional Jewish dessert, filled cookies, shortbread cookies

Find it online: https://inagartendishes.com/ina-gartens-classic-hamantaschen/