Recipe: Solo’s Hamantaschens – modified slightly

The original recipe is at:


2 3⁄4 cup all-purpose flour
1⁄2 cup sugar
1 tbsp baking powder
1 tsp grated orange peel
1 cup butter softened
1⁄2 tsp salt
2  eggs, beaten
2 tbsp milk
1 can of Solo Poppy Seed Filling or Apricot Filling
1 egg beaten with 1 tbsp milk for brushing


Using the  flour, sugar, baking powder, orange peel, and salt. Cut butter into little cubes and add to dry ingredients.

Mix until  mixture resembles coarse crumbs.

Add eggs and milk and mix until dough binds together.

Run the mixer until  the dough is smooth.

Divide dough in half and wrap each piece separately in waxed paper or plastic wrap.

Refrigerate 1 hour.

Preheat oven to 350° F.

Roll out half  of the dough on lightly floured surface to 1/4-inch thickness.

Cut dough with floured large round cookie cutter (3-4”).

Spoon 1 teaspoonful filling onto center of each circle.

Bring 3 edges of circle together into middle of circle to form triangle. (I need to try the folding method. It seems to work better)

Pinch edges upward to make slight ridge, leaving small hole in center.

Place on prepared baking sheets. Place in fridge for at least 30 minutes.

Bake 20 to 25 minutes or until golden brown.

Remove from baking sheets and cool completely on wire racks.