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44 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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When I was young, the hamentashen we had at purim were soft more like the texture of a donut than a cookie. Does anyone have a recipe like that? Also, has anyone use Nutella for a filling?
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Ak in LA and Eva in Germany
My mom used to use a sweet yeast dough to make hammentashen. They were soft and I think what you are referring to. Also, I think this may have been a more original recipe since the dough is basically a bread dough.
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Yeast Dough Hamantaschen
Source: From the World of Jewish Cooking by Gil Marks
1 package (2 1/2 teaspoons) active dry yeast
or 1 (.6-ounce) cake fresh yeast
1 cup warm water (105-110 degrees for dry yeast,
80-85 degrees for fresh yeast)
1/2 cup sugar
1/2 cup vegetable oil, melted margarine, or melted butter
2 large eggs
1 teaspoon table salt or 2 teaspoons kosher salt
About 4 cups unbleached all-purpose flour
DOUGH: Dissolve the yeast in 1/4 cup of the water. Stir in 1 teaspoon of the sugar and let stand until foamy, 5-10 minutes.
Add the remaining water, remaining sugar, oil, margarine, or butter, eggs, and salt. Blend in
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i want to use grape jam, apricot jam for hammentaschen. When baking them, i find that they drip over the top & get all over my hammentaschen & oven. Is there a way to thicken the jams so they have a consitency like lekva (prune), or pavidla (poppy seeds)? Please advise. Thanks,
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Fillings often spill over when there's too much in the hamantasch, so you may want to try reducing the amount you insert in each cookie. If that doesn't work you can try inserting nuts. That thickens the filling quite nicely. I use a walnut, strawberry jam, sugar and a touch of vodka filling. It usually stays nicely put inside the hamantasch.
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Thank you for the recipe. I will give it a try.
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A friend bought me a book, Jewish Cooking for Dummies. I have had some success using it. My latest try is making Hamantaschen. I would like to make a poppy seed filling a step or two above that shown in the book. My first batch of fillings weren't excellent, just good. I want to make some fillings, especially with poppy seeds that will wow my critics. Any recommendations? I am an open canvas.
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Heat some honey on the stove and put ground walnuts until you get a pritty consistent filling that you can spoon with a tsp and put inside the dough. You can add any aromas that you like and some lemon juice.
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I am an average gentile and never had a Jewish mother to give me standards for Jewish cooking. My Jewish friends react to the things I bake that are typical Jewish fare much more than my gentile friends, apparently because they know what I am reaching for and give me a lot of feedback--which is great. Walnuts and honey--excellent! It is hard for most people to imagine how a little idea like that can make such a difference. Purim is not far off. Any more filling ideas would be appreciated. I want to surprise my Jewish friends with a variety of homemade Hammentaschen.
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recipe for H. cookies for my first PURIM celebration.
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My mother did it differentelly:
she used dried prunes and wallnuts and juice from a lemon. If the filling is too dry, add some preserves.
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I am a preeschool teacher. And I love the holidays because it gives me the opportunity to bake with the kinderlaj (children). Hamantashen are fun to bake specially when they are filled with chocolate chips, chocolate spread, chocolate sprinkles. Well this is all what the children prefered when I asked them. If teachers or parents are reading this article. please make it fun, make it easy, lick the spoons after you are done, sing songs. Your children will always remember this activity and most importand is they will beguin to learn how to bake. Happy Purim to everyone.
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Is the traditional hamantashen recipe above the one with the cakey texture (sweet yeast dough)? I'm looking for a tasty donut type of hamentashen recipe with chocolate filling - any suggestions?
Thanks and chag sameach!
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Does anyone have a good recipe for a yeast dough for hamantashen?
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After spending more than five hours making a few dozen hamentaschen, i felt that those with busy schedules, can purchase frozen cookie dough, fill the cookie with chocolate chips, or jam, make the triangle, and enjoy the quick, easy, hamentaschen with your kids. Add chocolate chips to the dought and make the triangle.
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This was the worst baking experience of my life. I followed the instructions perfectly, let the dough rise over night in the refrigerator, but when it came to folding the cookies, the dough was sticking to my fingers, it pulled and would not cut. I actually couldn't cut a circle without using a knife. I made a half a batch for baking and they puffed up so bad when I baked them they looked awful, would not hold the filling, didn't even look like Hamantashen. This was a bad idea from the start. Tomorrow I am going to have to do something to regain my confidnece or I will never bake again. Everyone has some big failure. This was mine. I wanted so much to impress my Jewish friends for Purim by making Yeast Dough Hamantashen and it made me so angry I sat in my chair and went to sleep in utter frustration after cleaning up the kitchen.
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Love This Recipe! Add these steps:
Handle the dough as little as possible and don't blend to evenness.
Lumps make dough light and flaky.
Form pastry into a ball and wrap in plastic and place in fridge 1 hr or more. This is very, very important. Otherwise it's sticky to work with and turns out tough,
Sometimes air pressure makes a dough more damp and sticky so you might need 1/2 -2/3 cup more flour.
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So I got up this morning, started slow and deliberate, and made a batch of traditional Hamantashen. The results were excellent. I was afraid all the way until they were cooled on the rack. I read and reread the recipe, measured and remeasured the ingredients, refrigerated and rerefrigerated the dough. I chopped walnuts and heated them with honey. You would have thought I was performing open heart surgery the way I worked. In the end I put several dozen in a heavy plastic freezer bag and then put the bag in a special box and mailed them to a Jewish friend. Those cookies I can stand behind! I feel so much better!! This may sound stupid, but I am now going to have a happy Purim.
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i would like a cream cheese hammantashen recipe - made with yeast, so that it tastes a bit like challah and not a cookie. also, the poppy seed filling that is quite sweet.
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While searching for new recipes I found this online recipe that is very close to the one I have used for 30 years. I have a couple of small changes that make a hamentashen that will elicit raves. While I've used many fillings over the years, the two favorites of most family and friends remain the poppyseed and the blueberry hamentashen. The blueberry hamentashen uses either a very thick blueberry preserves or for an even better outcome, a thick canned blueberry pie and pastry filling.
To the lady in Maryland, add a little more flour to the dough, and make sure to keep the waxed paper you roll and cut the dough upon, floured well, and that will help. You want only enough stickness left so that the corners stay together and do not open during baking. A filling too thin will also open them.
I use orange rather than lemon for my recipe. I also take one egg and use the egg white with one tablespoon of water, whisked until foamy, and take a brush to LIGHTLYglaze each hamentashen
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How do you pack the hamantashen and where do you get the correct box to mailthem in. Thanks Phila Pa
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So I sent 3 bags full of toys and food to my grandbabies, last week. When they opened them the toys and the food were all over. The chocolate hamantashen were eaten first. I did not make them and they were not good, so it was decided that Grandma did not make those, but the fruit and the poppy were excellent. So I guess that I am still in there good graces. I did make cooke ones this year, but will try the pastry for next year.
To Mail the packages, I found it was good to freeze the cookies and then send priority mail in plastic and paper. They were received the next day and were very good.
Thanks for all of our help.
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Maybe I need to go back to basics and learn more about making basic pastry crust. Anybody have an suggestions about making pastry crust? No, I don't want to purchase it ready made, I know that works. I want to make it and recapture the love that went into making homeade pies and pastries. No suggestion is beneath me or too simple to consider.
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For Charles: I have found the food processor method of making pastry dough to be the best. It is very fast and as soon as it holds together, turn the processor off. Put the dough in the refrigerator for about 1/2 hour before rolling out. The other place where things can go wrong is in overhandling once you have the dough ready to roll. Good luck!
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