• 3 large eggs
  • 1 cup sugar
  • ½ cup canola or vegetable oil
  • 1 teaspoon orange juice
  • 3 ½ teaspoons baking powder
  • ½ teaspoon black pepper
  • 3 cups all-purpose flour, plus extra for dusting parchment and dough

Caramel Filling

  • 1 cup sugar
  • 2 tablespoons water
  • ½ cup whipping cream
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt


  1. To make the caramel, place the sugar and water in a small, heavy-bottomed saucepan. Cook on medium-high heat until sugar melts. After several minutes, the sugar will start to color. Stir the mixture so all the sugar browns. When it is a uniform amber color, turn heat to low, remove saucepan from heat and add the cream. The mixture will bubble up. Add the butter and salt and stir. Return to the heat and cook for one minute, or until mixture is smooth. Remove from heat, transfer to a bowl and let cool. Chill in the fridge for at least a half hour to thicken the caramel. Store in the fridge for up to five days.
  2. Preheat the oven to 350ºF. Line 2 large cookie sheets with parchment. You will bake in batches.
  3. In a large bowl, mix together the eggs, sugar, oil, and orange juice. Add the baking powder, pepper and flour and mix until the dough comes together. I like to use my hands for this because it kneads the dough well. Divide the dough in half.
  4. Take another two pieces of parchment and sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment until the dough is about ¼-inch thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough.
  5. Use a glass or round cookie cutter about 2 to 3 inches in diameter to cut the dough into circles. Place a little less than a teaspoon of the filling in the center and then fold in 3 sides to form a triangle, leaving a small opening in the center. Pinch the 3 sides very tightly. Place on the prepared cookie sheets. Repeat with the rest of the dough and re-roll and cut any dough scraps you have. Place the cookies sheets in the freezer for ten minutes; this helps the hamentaschen hold their shape and not open up while baking.
  6. Bake for 12 to 16 minutes, or until the bottoms are lightly browned. Slide the parchment onto racks to cool the cookies. If desired, drizzle any remaining caramel over the cookies. Store covered with plastic or in an airtight container at room temperature for five days or freeze for up to three months.

Yields: 4 dozen hamantaschen