Beat the eggs until thick, then beat in the sugar, oil and seasonings. Stir in enough flour to make a rollable dough. Roll out on a floured board until 1/4 inch thick and cut into 3 inch rounds.
Place a spoonful of desired filling in the center, draw up three sides to form a triangle and pinch the edges together. Brush the tops with a little beaten egg. Bake in a moderate oven, 350 deg. F, for ~30 min.
Each batch makes 2 dozen 3" circle hamentashen.
NB: For most fillings, jam or preserves will work, except for blueberry. Blueberry jam almost always boils and runs. Blueberry pie filling works very well, however. (Evidently it's designed to stay where you put it at high heat.)
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