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20 Comments Posted
l intend to make one cookie for each of the 12 of us at my "Diciple Study" group. l'am not Jewish but will enjoy connection with you again.
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Decided to look at your recipe for hamantaschen. Sure enough, my Italian Grandma made the very same thing using prune, date and walnuts for the filling. What a blast from the past! Had no idea of their origin, just know they are DELICIOUS!! Will be making some soon!!!
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I would recommend to refrigerate the dough because the dough was too soft to work with. It would not hold its shape. so I ended up throwing the cookies away. It was a waste of time to make.
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I've learned Traditional Hamantashen usually has several varieties of preserves - including cherry! Once of my friends made it and I loved it!
Unfortunately, another friend used Hershey's Chocolate for a filling and that didn't sit very well!
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how i can prepared poppy seed filling?
I live in Costa Rica so i can not find it prepared, and my husband just loves them.
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Here's a recipe I found on a Jewish recipe website: 1 cup poppy seeds
1 cup milk (or pareve milk)
1/4 cup sugar
1 tbsp. butter (or margarine)
1/4 cup bread crumbs
1/2 tsp. ground cinnamon
See this link for instructions, www.jewishfood-list.com/recipes/cookie/hamant/hamantaschpoppyfill01.html
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If you want to use chocolate for a filling, use chocolate chips or something that you can bake in an oven. Eating chocolate will make a mess since it will melt before the pastry is finished.
You also should refrigerate your dough for a couple of hours to get it stiff enough to roll out. I divide mine into a couple of discs, and work with one disc at a time when rolling.
This recipe is the best I've found and turns out to look like the pictures -- at least the good ones do. And they taste great!
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Hi
I want to make some hamantashen but it seems that the traditional and the tasty hamantashen dough is the same recipe. Am I missing something? In the illustration it says prepare dough of your choice.
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Oops! Sorry about that, I adjusted the recipe accordingly.
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Approximately how many cookies does each recipe make? I am a Christian, but I am teaching the children in my Good News Club the story of Esther and I would like to make cookies for them.
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Depending on the size of cookie cutter you use, the recipe can yield around 50 hamantashen.
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Do you have a recipe for the poppy seed filling?
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Please see the comment posted earlier, it includes a recipe for the poppy seed filling. Enjoy!
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It's the first time I ever make hamantashen and they came out really good, this recipe was really easy to follow. At the end I ran out of preserves and tried using Hershey's kisses, but it didn't work, they didn't melt, oh well. Happy Purim!
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I just made this recipe which is for a HUGE batch of cookies and the recipe turned out to be a dud. The dough was very easy to work with and that wasgreat but it wasn't sweet enough. It's so bad my husband won't touch them. I hate wasting food so this is very sad. Would the creator of therecipe please fix this.
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I'm sorry it didn't work for you! The dough recipe itself does not call for a lot of sugar because the filling is very sweet! To salvage what you made create some fun dips to dip the hamantaschen in, that should sweeten them up according to your taste.
You can create a chocolate dip by melting chocholate chips, a drop of liquer, and some sugar or corn syrup if you like it really sweet, or melt candies and dip them in the melted liquid.
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I made this recipe and it was very good. It's better not too sweet because the fillings are sweet enough. We all enjoyed it. But I do understand the sweet tooth!.LOL.
To salvage what you have maybe make a royal icing and put it on them. I used the icing on plain cookies that I made and it was very good. Good luck.
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My Jewish friend and I got together to use this recipe, but after reading the reviews, we decided to improvise. We used butter instead of oil and besides the rest of the ingredients, we added a tablespoon of lemon flavoring. For filling, we used sugar free preserves, nuts and raisins. They were absolutely delicious ! However, if you insist upon using oil, try Mazola Corn Oil, because we have a favorite recipe similar to this one and use this. But, don't forget the lemon flavoring ! It really does the trick !
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I make these cookies all the time and they are always, always, always a hit. I have tried other recipes, but none compare to this one. Thank you so much for sharing!
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Does anyone know the "original" recipe? I can't emagine them having used baking powder. We would LOVE to have sort of authentic food.
Thanks for all your help. Any help is appreciated.
Eva
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