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Traditional Hamantashen

Traditional Hamantashen

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Hamantashen, the classic Purim cookies, are eagerly awaited by everyone young and old. They are versatile and can be made from a good sweet yeast dough, flaky dough or from a traditional cookie dough. The fillings can be mixed and matched. Prune butter and poppy seed are traditional but one can use any kind of jam or preserves.

Ingredients

4 eggs
1 cup sugar
1/2 cup oil
juice of one lemon
rind of 1 lemon, grated
1 tsp. vanilla extract
5 cups flour
2 tsps. baking powder

Fillings:
1 pound prepared poppy seed filling
or, 1 pound lekvar (apple or prune butter)
or 1 pound strawberry or apricot preserves

Preheat oven to 350
Grease cookie sheets.

Beat eggs and sugar. Add remaining ingredients, and mix well. Divide into four parts.

Proceed to assemble and bake according to Hamantashen illustrated.


Illustrated Guide:

1. Prepare dough of your choice. Divide into four portions

2. On a floured board roll out each portion to about 1/8-inch thick. Using a round bicuit or cookie cutter cut 3-inch circles.

3. Place 1/2 to 2/3 teaspoon of desired filling in the center of each circle.

4. To shape into triangle, lift up right and left sides, leaving the bottom down and bring both side to meet at the center above the filling.

5. Bring top flap down to the center to meet the two sides. Pinch edges together.

6. Place on grease cookie sheet 1 inch apart and bake at 350 degree preheated oven for 20 minutes.

 

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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Discussion (50)
March 13, 2014
Thanks for the recipe for Purim
Thanks for the recipe as we celebrate Purim at Beit Tefilah in Saint Louis
Mark Troutt Jr.
Saint Louis
March 9, 2014
I have a diary yeast dough hamentashen from my aunt through my mother
Raised dough Hamentashen
Dairy


1 ½ packages of yeast
½ cup warm water
¾ cup milk
1/3 cup sugar
1/1/2 tsp salt
½ cup butter or margarine
2 eggs well beaten
3 ½ cups flour
1 cup sour cream (optional) may need to use 5 cups flour and 2 packets yeast if sour cream is added

Dissolve yeast into warm water and set aside. In a large pain scald milk. Add sugar, salt, shortening, and sour cream. Cool to lukewarm, stir in yeasat and eggs. Add flour cup by cup beating well after each cup until dough is stiff enough to handle (usually 5 cups if recipe is increased by sour cream)
Brush the top with melted shortening and cover, let rise in a warm place until double. Toss on a lightly floured board and kneed until smooth and satiny adding a little more flour if necessary. When done butter tops again and let rise until double again. Can be used for coffee cake as well as Hamentashen, if making coffee cake remember to roll on surface coated with cinnamon sugar
Wendy
California
February 22, 2013
Sweet Yeast dough for 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.
renee
VA
January 28, 2013
Personal Filling
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.)
Lisa Tuchmann
Hillsboro, OR
March 6, 2012
Hamantashen recipe
Try it.
Sus van Niekerk
Kempton Park Gauteng, South Africa
February 20, 2012
hamentaschen
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---
Anonymous
charlotte, nc
April 21, 2011
Hamantashen pastry
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!
Susan Kline
Parkville, MD
March 30, 2011
Making Pastry Crust
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.
Charles Goines
Lanham, Maryland/USA
March 29, 2011
Not Grandma's Hamentashen and how to mail them.
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.
Esther Roe
Tayors, SC
March 27, 2011
mailing hamantashen
How do you pack the hamantashen and where do you get the correct box to mailthem in. Thanks Phila Pa
Anonymous
Dresher, Pa
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