Israeli Haman's ears or Haman's pockets (hamantashen) recipe

Recipe for israeli Haman's ears or Haman's pockets (hamantashen) in our easy ethnic recipes collection.

Recipe ingredients

• Dough:
  • 2/3 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 1/2 to 3 cups sifted unbleached all-purpose flour
  • 1 teaspoon baking powder
  • Dash of salt
• Fruit filling:
  • 3/4 cup pitted prunes
  • 1/3 cup seedless raisins
  • 1/4 cup water
  • 1/4 cup shelled walnuts
  • 1/4 apple with peel
  • Juice and rind of 1/4 lemon (*)
  • 2 tablespoons sugar

(*) Use a potato peeler or a zester to gently remove peel in small strips from the lemon. Try to avoid getting the white pith, which has a bitter taste. Chop or mince the peel with a knife for even smaller pieces.

How to make israeli Haman's ears or Haman's pockets (hamantashen)

• Cream the butter and sugar. Add the egg and beat until smooth.
• Add the vanilla. Stir in the sifted flour, baking powder, and salt until a ball of dough is formed.
• Chill 2 to 3 hours or overnight.
• For fruit filling, simmer prunes and raisins in water, covered, for 15 minutes, or until prunes soften slightly. Add nuts and apple. Grind or chop in a food processor. Add lemon juice and rind and sugar. Mix well. Refrigerate until ready to use.
• Preheat oven to 375 degrees F. Generously grease 2 cookie sheets.
• Roll out 1/4 of the dough on a lightly floured board until 1/8-inch thick. With a cookie cutter or empty can cut into 2-inch circles. Place 1 teaspoon filling in the center of each circle.
• Moisten the rim of the circles with water. Pull the edges of the dough up to form a triangle around the filling and pinch the three corners together.
• Bake on a cookie sheet 10 to 15 minutes, until the tops are golden. Repeat with remaining dough.

Preparation time: 45 minutes
Chilling time: 2 to 3 hours
Baking time: 10 to 15 minutes
Makes about 36

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