Pistachio Orange Hamantaschen

cook time:

3 hr 0 min

total time:

3 hr 0 min

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Purim is around the corner and I’m super excited. I was born on Purim, which makes it one of my favorite holidays! Hamantaschen are originally a poppyseeds pocket cookie but throughout the years the’ve evolved into many interesting versions. I decided to open the holiday’s celebrations with this wonderful pistachio-orange hamantaschen. The pistachio & citrus combination is just out of this world. You can prepare the dough and the filling in advance and make fresh hamantaschen to satiate your need every morning.

Ingredients

For the cookie dough:

  • 300 gr flour
  • 200 gr cold butter cut to cubes
  • 80 gr powdered sugar
  • 25 gr almond flour
  • 5 gr salt
  • 5 gr baking powder
  • 1 egg yolk
  • Orange zest
  • 1 Juice from orange

Ingredients

For the filling:

  • 100 gr pistachio
  • 50 gr sugar
  • 40 ml hot milk
  • 30 gr almond flour
  • 1 butter cookie

Ingredients

For the cookie dough:

  • 300 gr flour
  • 200 gr cold butter cut to cubes
  • 80 gr powdered sugar
  • 25 gr almond flour
  • 5 gr salt
  • 5 gr baking powder
  • 1 egg yolk
  • Orange zest
  • 1 Juice from orange

Ingredients

For the filling:

  • 100 gr pistachio
  • 50 gr sugar
  • 40 ml hot milk
  • 30 gr almond flour
  • 1 butter cookie

Ingredients

For the cookie dough:

  • 300 gr flour
  • 200 gr cold butter cut to cubes
  • 80 gr powdered sugar
  • 25 gr almond flour
  • 5 gr salt
  • 5 gr baking powder
  • 1 egg yolk
  • Orange zest
  • 1 Juice from orange

Ingredients

For the filling:

  • 100 gr pistachio
  • 50 gr sugar
  • 40 ml hot milk
  • 30 gr almond flour
  • 1 butter cookie
Equipment

Food processor
Rolling pin
Plastic wrap
Baking sheet
Parchment paper
Small glass
Sieve
Bowl

Lets Start Cooking!

step 1

For the filling:

In a good food processor, blend the butter cookie and the pistachios.

step 2

In a bowl combine the pistachio mix with the almond flour, sugar and milk. Mix and set aside (you can keep in the fridge for up to 2-3 days).

step 3

For the cookie:

In a food processor, combine all the dry ingredients and give them a quick mix.

step 4

Add the cold butter cubes and blend until granular.

step 5

Add the egg yolk, orange zest, and orange juice.

step 6

Blend until start to combine. Don’t over mix pleaseeeeeee.

step 7

Wrap and set in the fridge (up to 3-4 days).

step 8

Open to a 1/2 cm thickness, score with a cup, place a small ball of filling in the center, fold to hamantaschen, place in the fridge for 30 min while you preheat the oven to 360F or 180C.

step 9

Bake for 15-20 minutes, just until the corners start to get brown.

step 10

Cool down completely and sprinkle some powdered sugar.

step 11

YASSS!

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Need a little more direction?

Watch our tutorial

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