We all know the feeling, Purim is almost here and you have most of the cooking done but still need to make hamentashen. The clock is ticking...how will there ever be time to make our classic hamantaschen recipe now? This yellow cake mix hamentashen recipe is so quick and easy that it takes longer to think about the location of the ingredients in your house than it does to make it!
This Recipe is Quick and Easy
The beauty of this recipe is just how simple it is.
- No refrigeration
- No mixer
- No mess
- No kidding!
Does the Dough Need Refrigeration?
There are much more involved hamentashen dough recipes that take a lot longer than this one to make. Those recipes usually involve a mixer and extended refrigeration to get the dough to the right consistency. This recipe skips all of that in favor of a recipe that can be put together in no time at all.
Have Fun With The Fillings
Using yellow cake mix to make the dough for hamentashen creates a different flavor than the classic hamentashen recipe. Unlike most recipes, this one will make a soft cookie just begging for creative fillings to be eaten with it. The base of this recipe is ready so quickly and easily that you can spend the saved time choosing fun fillings.
Suggestions for making hamentashen
- Make sure that the edges of dough are pinched closed before baking. If the dough is too dry, use a little bit of water on your finger as a glue. Hamentashen that are not completely closed will open up during baking as they expand. They will still taste good but the filling might leak out.
- Do not overfill. If you overfill the hamantaschen then as it heats in the oven, you will have a filling leak all over your baking tray and this will make everything sticky. (That kind of defeats the purpose of a mess free recipe).
- Make extra. They freeze very well and can be thawed out in about 30 minutes.
Box Cake Mix Hamentashen Hack
- 1 box cake mix
- 1 cup flour
- ¼ cup oil
- 2 egg
- 2 tablespoon water plus extra for sealing cookies
- filling jam, jelly, preserves, chocolate chips
- Preheat oven to 375. Line or grease baking sheets.
- In a large bowl mix together all ingredients to form a stiff dough.
- On a lightly floured surface, roll out the dough to ⅛-inch thickness.
- Using a round cookie cutter/biscuit cutter/ round drinking glass cut out circles and place them onto prepared cookie sheets.
- Put a teaspoon of filling in the center of each circle.
- Using your finger, swipe a tiny bit of water round the outer edge of the circle. Then pinch the sides to form three corners.
- Bake for 8-10 minutes or until lightly browned. Allow to cool. Careful jam filling is hot!
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