Click here to find hamantashen near you!
What is Hamantashen for Ukraine?
Hamantashen for Ukraine is a fundraising initiative supporting humanitarian aid in Ukraine. The first Hamantashen for Ukraine was initiated in 2022 at the onset of the war. In the month leading up to Purim, anyone can bake and sell hamantashen and make a donation to the non-profits linked below. This year the fundraiser goes on through March 7th, 2023.
Why Hamantashen?
The story of Purim is a story of good triumphing over evil. In this day and age, we still have modern Hamans (see: Vladimir Putin) terrorizing innocent people. We're using this symbolic cookie to empower the fight for good.
How can i participate?
Professionals: Bake and sell hamantashen at your bakery, cafe, restaurant, or shop and donate all or part of your profits. Please be transparent with your customers about the portion that will go to charity! We understand the last few years have been hard on the gastro industry to however much you can donate is amazing! Let us know where and when you will be selling so we can list you at a point of sale.
Home Bakers: Bake and sell hamantashen to your friends, family, neighbors, school community, religious community, etc. and donate the profits!
And no, you don't have to be Jewish to participate!
Home Bakers: Bake and sell hamantashen to your friends, family, neighbors, school community, religious community, etc. and donate the profits!
And no, you don't have to be Jewish to participate!
OUR CHOSEN CHARITY: LEGACY OF WAR FOUNDATION'S
UKRAINIAN CRISIS FUND
The Legacy of War Foundation is doing important, on-the-ground humanitarian aid work in Ukraine, getting help to people who need it. They facilitate evacuations of vulnerable people from high risk zones, bring generators and supplies to medical facilities, and much more. Their goal is long-term sustainable and responsible aid that doesn't end when the war does. To read more about their work, click here!
To read about their Ukraine Crisis Fund, click here!
To read about their Ukraine Crisis Fund, click here!
How can I donate my Hamantashen proceeds?
Every participant donates directly to the charity. If you'd also like us to tally you up in our fundraiser (please do!!) send us an email with your donation receipt and post about it on Instagram so we can share your great work!
You will be able to donate in GBP, USD, or EU. Donors will receive an emailed receipt with details suitable for tax reporting in many countries. If a supporter needs additional materials for financial reporting, they're welcome to contact the charity directly.
You will be able to donate in GBP, USD, or EU. Donors will receive an emailed receipt with details suitable for tax reporting in many countries. If a supporter needs additional materials for financial reporting, they're welcome to contact the charity directly.
CLICK HERE TO PLACE YOUR DONATION!
How Can People Find my Hamantashen Sale?
Email us with the following details and we'll list you on the Find Hamantashen! page. We'll be constantly updating!
Our email: [email protected]
Info we need from you:
LOCATION
DATES of SALE
PROFESSIONAL or HOME BAKER
METHOD OF CONTACT (How can people buy from you? Walk into your shop? DM on Instagram? Email? Etc)
OPTIONAL DIETARY DETAILS (What flavors are you selling? Are your hamantashen kosher? Vegan? GF? Any answer is correct here!)
Our email: [email protected]
Info we need from you:
LOCATION
DATES of SALE
PROFESSIONAL or HOME BAKER
METHOD OF CONTACT (How can people buy from you? Walk into your shop? DM on Instagram? Email? Etc)
OPTIONAL DIETARY DETAILS (What flavors are you selling? Are your hamantashen kosher? Vegan? GF? Any answer is correct here!)
Please promote my sale on instagram!
With pleasure! Tag @hamantashen_for_ukraine and we'll repost!
I Need a recipe!
Here you go! This is for poppyseed, but get creative and use whatever filling you want!
Ingredients:
For the dough:
Butter or Margarine (cold, cubed): 240g
All-purpose flour: 440g
Finely ground almonds or almond flour: 130g
Powdered Sugar: 120g
Table Salt: a pinch (about 1/4 tsp)
2 eggs, beaten
Vanilla or almond extract (1 tsp)
Optional: grated zest of 1/2 an orange
Poppyseed Filling:
Ground Poppy Seeds 150g (1 1/2 cups)
Granulated Sugar: 75g (1/3 cup plus 1 tbsp)
Milk or Non-dairy Milk: 210g (3/4 cup plus 3 tbsp)
Butter or Margarine: 2 tsp
1/2 lemon, juiced
Honey: 2 tbsp
To make the filling:
In a thick-bottomed medium size saucepan, bring the ground poppy seeds, sugar, milk, butter, and lemon juice to a gentle boil over medium heat. Reduce the heat to low and simmer until thickened. Remove from the heat, stir in the honey, and let cool completely before using. Cover airtight and refrigerate up to a week. To use in hamantashen, wait until cool or else it will melt the dough.
To make the dough by hand:
In a bowl, toss flour and butter until well coated. Then using your fingers, rub butter and flour to create a sandy texture. When there are no more visible bits of butter, add the almond flour and powdered sugar and continue the rubbing motion until the mixture is homogenous. Add the salt, egg, and vanilla and stir with a wooden spoon until there are no dry bits. Press the dough into a thick disk and wrap airtight. Refrigerate for 2 hours or up to 4 days.
To make the dough by stand mixer:
Using your paddle attachment on low speed, mix flour and butter until sandy in texture and no bits of butter remain. Add the almond flour and powdered sugar and mix until homogenous. Add the salt, egg, and vanilla and stir with a wooden spoon until there are no dry bits. Press the dough into a thick disk and wrap airtight. Refrigerate for 2 hour or up to 4 days.
To use:
To use the chilled dough, "break" it. Do this by folding it in half and rolling it out once. It will crack. Then fold the dough back up and roll out a second time. The second time you do this, the dough should be easier to work with and less prone to cracking. Next, roll the dough out to about 1/3cm thickness, or about 1/8-1/4 inch, depending how thick you like your cookie. Use a water glass or cookie cutter to cut out as many circles as possible. Set aside dough scraps to re-roll and use again.
Place the cut circles on a parchment paper lined baking sheep. Place a small amount of filling in the centre of each. To shape, fold three sides inward to make a triangle, either overlapping or pinching where the edges meet. Once all the cookies are formed, chill in the fridge for 20 minutes or the freezer for 10 minutes. Bake at 180c/350f with convection settings if possible for about 10 minutes, or until the cookie is golden.
Ingredients:
For the dough:
Butter or Margarine (cold, cubed): 240g
All-purpose flour: 440g
Finely ground almonds or almond flour: 130g
Powdered Sugar: 120g
Table Salt: a pinch (about 1/4 tsp)
2 eggs, beaten
Vanilla or almond extract (1 tsp)
Optional: grated zest of 1/2 an orange
Poppyseed Filling:
Ground Poppy Seeds 150g (1 1/2 cups)
Granulated Sugar: 75g (1/3 cup plus 1 tbsp)
Milk or Non-dairy Milk: 210g (3/4 cup plus 3 tbsp)
Butter or Margarine: 2 tsp
1/2 lemon, juiced
Honey: 2 tbsp
To make the filling:
In a thick-bottomed medium size saucepan, bring the ground poppy seeds, sugar, milk, butter, and lemon juice to a gentle boil over medium heat. Reduce the heat to low and simmer until thickened. Remove from the heat, stir in the honey, and let cool completely before using. Cover airtight and refrigerate up to a week. To use in hamantashen, wait until cool or else it will melt the dough.
To make the dough by hand:
In a bowl, toss flour and butter until well coated. Then using your fingers, rub butter and flour to create a sandy texture. When there are no more visible bits of butter, add the almond flour and powdered sugar and continue the rubbing motion until the mixture is homogenous. Add the salt, egg, and vanilla and stir with a wooden spoon until there are no dry bits. Press the dough into a thick disk and wrap airtight. Refrigerate for 2 hours or up to 4 days.
To make the dough by stand mixer:
Using your paddle attachment on low speed, mix flour and butter until sandy in texture and no bits of butter remain. Add the almond flour and powdered sugar and mix until homogenous. Add the salt, egg, and vanilla and stir with a wooden spoon until there are no dry bits. Press the dough into a thick disk and wrap airtight. Refrigerate for 2 hour or up to 4 days.
To use:
To use the chilled dough, "break" it. Do this by folding it in half and rolling it out once. It will crack. Then fold the dough back up and roll out a second time. The second time you do this, the dough should be easier to work with and less prone to cracking. Next, roll the dough out to about 1/3cm thickness, or about 1/8-1/4 inch, depending how thick you like your cookie. Use a water glass or cookie cutter to cut out as many circles as possible. Set aside dough scraps to re-roll and use again.
Place the cut circles on a parchment paper lined baking sheep. Place a small amount of filling in the centre of each. To shape, fold three sides inward to make a triangle, either overlapping or pinching where the edges meet. Once all the cookies are formed, chill in the fridge for 20 minutes or the freezer for 10 minutes. Bake at 180c/350f with convection settings if possible for about 10 minutes, or until the cookie is golden.