Dessert for 24
Pistachio Hamantaschen
Rose-scented dough wraps pistachio filling in three-cornered cookies that bake until lightly golden.
$0.08per serving $
225 minstart to table
24servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 tbsp water
- 1/4 tsp rose water
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 2 eggs
- 1 pinch salt
- 3/4 cup pistachio spread (optional)
- 1/8 cup diced pistachios (optional)
Steps
- Whisk the flour, baking powder, and salt in a large bowl.
- Beat the water, rose water, oil, sugar, and eggs into the flour mixture until a soft dough forms.
- Wrap the dough and chill it for 2 hours.
- Heat the oven to 350 F and line two baking sheets with parchment.
- Roll the dough to 1/8-inch thickness, cut 3-inch rounds, and add a small spoonful of pistachio spread and diced pistachios to each.
- Pinch three sides of each round into a triangle and place the cookies on the baking sheets.
- Bake for 12 to 15 minutes, until the edges are lightly golden, then cool for 10 minutes.
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