-
1
Cream softened butter and sugar in a bowl until pale and fluffy, 3 minutes, using an electric mixer.
-
2
Add egg and honey; beat 2 minutes until fully incorporated.
-
3
Whisk flour, baking powder, and salt together; fold into wet mixture until a cohesive dough forms.
-
4
Divide dough in half, wrap in plastic, chill 15 minutes.
-
5
Roll one portion between parchment to 3mm thickness; cut into 8cm squares using a knife or wheel.
-
6
Place 10g filling in the centre of each square; fold three corners upward and pinch at the top to form a triangle, leaving a small opening in the centre.
-
7
Place hamantaschen on parchment-lined baking sheet, brush with egg wash, bake at 190°C for 15–18 minutes until light golden.
-
8
Cool on a wire rack 10 minutes before serving.
