Best Hamantaschen Best Ever Recipes
GREAT-GRANDMOTHER BUBBIE'S HAMANTASCHEN
Brought over from Poland by my great-grandmother, these little fruit-filled cookies are traditional for the Jewish holiday Purim where they are put in gift baskets and given to all one's friends. We always make extra so there are some left over for us, they are the best! (The filling can be anything, for a shortcut, you can substitute any flavor of jam, but this is the original filling.)
Provided by Aliza Finley
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 2h50m
Yield 36
Number Of Ingredients 12
Steps:
- Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.
- Preheat an oven to 350 degrees F (175 degrees C).
- Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass.
- Mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies.
- Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 163 calories, Carbohydrate 28.9 g, Cholesterol 15.5 mg, Fat 4.7 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 34.4 mg, Sugar 15.4 g
HAMANTASCHEN (BEST EVER!)
A friend gave me this recipe for hamentaschen, the traditional pastry of the Jewish holiday of Purim. The filling is more likely to please an adult than a child. To use up all the filling takes somewhere between one and two batches of dough. These freeze well. I'm totally guessing on the time it takes to make them. They aren't quick, but worth the effort!
Provided by helowy
Categories Dessert
Time 2h15m
Yield 2 batches, 72 serving(s)
Number Of Ingredients 16
Steps:
- For the filling, simply chop all the ingredients fine in your food processor and mix well.
- For the dough, cream sugar and eggs.
- Add oil and mix until it turns pale yellow and is no longer shiny.
- Mix in lemon and vanilla.
- In another bowl combine flour, baking soda, and baking powder.
- Slowly add dry ingredients to wet. When it becomes difficult to mix, add more flour and knead.
- Preheat oven to 375°F.
- To assemble cookies, roll out dough (in batches) to desired thickness (maybe a little thinner than 1/4") and cut into circles of desired size (can use cookie cutter, inverted glass, etc). Put a dollop of filling in the center of each cookie and fold up into a triangular shape, pinching the corners and leaving the center open so that the filling peeks out.
- Bake cookies for about 15 minutes until they are beginning to brown. I've always greased the cookie sheet very lightly with non-stick spray, but I don't know that you need to.
THE BEST EVER CHERRY HAMENTASHEN
We eat hamentashen on the holiday Purim. They are triangle shaped cookies because Haman had a triangle shaped hat. My dad owns a bakery and is a baker my whole life. He makes these hamentashen every Purim. They are my favorite. When I was in college he always mailed me a box. Now I just make them myself. Hamentashen are traditionally filled with poppyseed filling or prune filling, but my Dad makes other flavors too. Cherry is my favorite, but you can also use apricot jam or use your imagination.
Provided by Caryn Gale
Categories Dessert
Time 1h15m
Yield 2-3 dozen, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- Cream margarine in mixer bowl.
- Add sugar and beat till fluffy.
- Beat in egg, lemon peel, and vanilla.
- Add in flour and salt.
- Beat in water a few drops at a time until dough starts to come away from sides of bowl.
- Place dough in a 2-quart size bag and form into a flat disk.
- Refrigerate for a minimum of 2-3 hours and maximum of 2-3 days.
- Roll out dough flat about an 1/8-inch thickness on a lightly floured surface.
- Using a round cookie cutter or the top of a cup, cut out circles.
- Spoon 2 cherries and a little bit of filling onto the dough circles.
- To fold into the shape of a hamentashen (a triangle) use both thumbs and the two first fingers on each hand.
- Slide two fingers from left hand under left side and two fingers from right hand under right side and two thumbs under the bottom of circle.
- Bring all fingers (with dough) together to form a triangle and try to pinch close.
- Repeat this process with remaining circles and dough.
- Place on a cookie sheet lined with baking paper.
- Sprinkle a small amount of sugar on top of each one.
- Bake at 350°F for 12-15 minutes or just starting to turn pale golden.
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