Traditional Hamantashen

I cannot find a recipe for Yeast dough for Hamantashen.
I have eaten the cookie dough, but I miss the delicious yeast dough for the Hamantashen.

I personally use a mixture of good figs and dates (usually Mission and Medjool). I chop them up remove date pits and then cook in water till they soften. At this point, push them through a sieve to get tough seeds and skins out. Take the syrupy mix and simmer it down with a splash of Magen David wine and some cinnamon until you have a nice paste. You could put in walnuts also. You will end up with approx. the same amount as the fruits you started with. They taste like they come from the time of Ester instead of a jar of jam. (Not that traditional fillings aren't yummy.)

Try it.

How many dozen does the average recipe make for the Hamentaschen I make them for my temple and can't remember how many dozen come out of a receipe with 2 cups of flour and the rest of the items---

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!

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.

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.

How do you pack the hamantashen and where do you get the correct box to mailthem in. Thanks Phila Pa

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

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.