Ingredients

Instructions

  1. Combine all the dry ingredients.
  2. In a separate bowl, mix together all the liquid ingredients.
  3. Gradually add the dry ingredients to the liquid to form a dough.
  4. Knead the dough for 5-10 minutes until it is smooth and elastic.
  5. Spray a large mixing bowl with Pam and place the dough inside.
  6. Spray the Pam on the dough and cover loosely with a towel until the dough doubles in size.
  7. Punch down the dough.
  8. Divide into thirds on a lightly floured surface.
  9. Roll out each piece until it is ¼-inch thick.
  10. Cut out 3-inch rounds.
  11. Reroll scraps.
  12. Place the filling in the center of each dough round.
  13. Fold three sides up to form a triangle, leaving some filling exposed in the center.
  14. Place the hamentashen 2 inches apart on greased cookie sheets.
  15. Cover again and let rise at room temperature until nearly double, about one hour.
  16. Preheat the oven to 350°F.
  17. Brush the tops of the hamentashen with the egg wash.
  18. Bake for about 25 minutes or until golden brown.
  19. Transfer to a wire rack to cool.