Blood Orange Hamantaschen

September 15, 2015

Blood Orange Hamantaschen - erin made this-7

Look at me. Making hamantaschen and it isn’t even Purim. It was Rosh Hashanah on the weekend, does that count?

The truth is, until about 10 minutes before writing this post, I didn’t even know what Purim was. Or that Hamantaschen is traditionally eaten at Purim. Thanks Wikipedia.

I guess what I want to know is: is it OK I am making Hamantaschen in September?

I mean, it’s too late now, but I’d like to know if I am being totally inappropriate or something?

These were born out of pure love and necessity. That is, my love for Deb’s Rhubarb Hamantashchen in The Smitten Kitchen Cookbook and the need to use the jars of blood orange marmalade in my cupboard. 

Shout out to Len, the legend behind Red Belly Citrus, for the epic 15 kilograms of blood oranges that made that delicious marmalade.

On a side note, I’ve become a part time marmalade pusher. Send me a message, I’ll hook you up.

I used this recipe to make the marmalade. To paraphrase: thinly slice orange, cover with water then soak overnight. Weigh oranges and water, cook in saucepan until oranges fall apart then add half the weight of the oranges in sugar. Cook until the marmalade gels.

That marmalade is spooned onto the cookie base and hugged tight {in a triangular fashion} by the dough. Yeah.

Enjoy these sweet and tart and chewy cookies though, won’t you? I did!

Blood Orange Hamantaschen | erin made thisBlood Orange Hamantaschen - erin made thisBlood Orange Hamantaschen - erin made this-2Blood Orange Hamantaschen - erin made this-6Blood Orange Hamantaschen - erin made this-12


Blood Orange Hamantaschen
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Cook Time
25 min
Cook Time
25 min
  1. 2 cups plain flour
  2. 1/2 cup almond meal
  3. 1/3 cup caster sugar
  4. 1 tsp salt
  5. 110g unsalted and chilled butter, cut into small cubes
  6. 1 egg, lightly beaten
  7. 1/2 cup blood orange marmalade {see recipe above}
  1. Place the flour, sugar, salt and almond meal in the bowl of a food processor and pulse to combine.
  2. Add the butter and pulse until the mix resembles breadcrumbs.
  3. With the motor running on low, gradually add the egg.
  4. Process until the dough forms.
  5. Chill the dough for about an hour.
  6. Cut the dough into 4 and roll one quarter out between two sheets of baking paper until about 2mm thick.
  7. Using a round, 8cm pastry cutter or a drinking glass, cut as many rounds as you can.
  8. Repeat with all pieces of dough.
  9. Place all rounds on a lined baking tray and place one teaspoon of marmalade in the centre of each round.
  10. Assemble the cookies by folding in the edges of the circle in to create a triangle, pinching the tips.
  11. Place the tray of cookies into the refrigerator while you preheat the oven to 180 degrees Celsius.
  12. Bake for 20-25 minutes or until brown.
  1. I had to add about 2 tsp of water to the dough to make it bind- I suspect this may have to do with the almond meal.
Adapted from The Smitten Kitchen Cookbook by Deb Perelman
Adapted from The Smitten Kitchen Cookbook by Deb Perelman
erin made this


Blood Orange Hamantaschen - erin made this-13

11 thoughts on “Blood Orange Hamantaschen

  1. Sammie @ The Annoyed Thyroid

    These would be Paddington and Purim approved! At Rosh Hashanah we traditionally eat apples dipped in honey, to symbolise a sweet year ahead… what could be sweeter than these triangles of marmaladey goodness? Just for the record, Purim is such a fun festival, everyone wears fancy dress and gets on the booze. That’s how I remember it anyway. So bravo, a sweet treat for all seasons (or at least every festival!)

  2. Claudia Brick

    Not inappropriate at all – because when is anything cookie/morning tea related inappropriate, really?? Love that you made your own marmalade, and the shape of the Hamantaschen are just gorgeous! Claudia x

      1. felicia

        Savory is not technically traditional, but it IS delicious! Most cookies have jam or preserves in the center. But- I make the dough and have friends bring fillings, then we fill and bake together. So I let them bring whatever they want and a friend started bringing cheeses a couple years ago. It works really well! She also brought figs to put on top of the goat cheese once.


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