Three-Ingredient Hamantaschen
A super simple spin on hamantaschen, using just three ingredients and requiring no chill time!
Servings: 24 hamantaschen
Calories: 73kcal
Equipment
- Baking sheet
Instructions
- Line a baking sheet with parchment paper and pre-heat oven to 400℉.
- Unroll pie crust, and using a cookie cutter or the top of a glass, cut out approximately 3" circles of pie dough.2 roll-out pie crusts
- Spoon ½ to 1 teaspoon of filling into the center of each 3" circle. Brush the beaten egg around the outside edge of the dough circle.½ cup filling of choice, 1 egg
- Pinch together a spot on the edge of the circle. Press it together well to ensure it's sealed. Then fold the opposite side of the circle up toward the filling and pinch together the two bottom corners to form a triangle. (See process shots above.) If needed, add bit more egg to the outside of the hamantaschen shell.
- Place on prepared baking sheet and bake for 12-15 minutes, until the cookie is golden. Cool completely, then enjoy! Chag Purim sameach!
Video
Notes
Remember to remove the pie crusts from the fridge about 15 minutes before you start making the hamantaschen to help prevent it from breaking while unrolling.
Be careful not to over-fill your hamantaschen! I highly recommend not to put more than one teaspoon of filling into each hamantaschen. I find about ½-3/4 teaspoon to be ideal for a 3" circle.
Use your favorite fillings! Poppyseed, apricot, and prune tend to be the most traditional, but any pie filling, pastry filling, or jam will work great! Be sure to check out the ingredients section in the post above for filling suggestions, and the tips and tricks section if your filling is leaking.
Nutrition
Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 64mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
