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Dairy
Easy
30 Minutes
Diets 
Purim is coming, and — following our age-old tradition — we will be eating hamantaschen. Now, while hamantaschen have not gone out of style, prune and poppy filling just may have. Today you can find hamantaschen in more flavors than Baskin-Robbins’ ice cream! If there’s a flavor you can dream of, you can make it. Every successful hamantasch starts with a good cookie dough base. What’s so great about this one is that all it needs is a bowl and a spoon. For your fillings — use your imagination!
Yields approximately 25 hamantaschen
2 eggs
2/3 cup sugar
1/3 cup oil
1 teaspoon Gefen Vanilla Extract
2 and 1/4 cups flour
1/2 teaspoon Gefen Baking Powder
2 3-ounce (85-gram) packages creamy cheese snacks (or any simple cheesecake filling)
prepared caramel sauce
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a large bowl, whisk together eggs, sugar, oil, and vanilla. Add flour and baking powder and mix until incorporated. Turn the dough onto your workspace and knead until nice and smooth.
Roll out dough to 1/8-to-1/4-inch (1/4-to-1/2-centimeter) thick. Cut out three-inch (seven-and-a-half-centimeter) circles. Top each circle with one teaspoon of cheese snack.
To close, bring two sides together to a point at the top of the circle. Overlap the two sides slightly and pinch gently. Fold up the bottom of the circle, again overlapping at the corners and pinching shut gently.
Place the hamantasch on a lined cookie sheet and repeat until all your dough is used up.
Bake for 10–12 minutes. Remove from oven when the bottoms start to brown. Once cooled, drizzle with caramel sauce.
Photography by Saraizel Senderovits
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can these be frozen after baked?
These should freeze well, just be sure to let cool completely and wrap them tightly before freezing.
Do these need to be stored in a refrigerator?
Yes, I would store them in the fridge.