HAMANTASCHEN DOUGH (AKA HAMANTASHEN / OZNEI HAMAN)
I found this excellent, pareve, hamantash recipe on a forum for Jewish women. This dough is very easy to work with and makes a crisp cookie. The cookies freeze very well.
Provided by blucoat
Categories Dessert
Time 35m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Beat eggs and sugar until creamy.
- Add oil and beat. Add juice and extracts. Add baking powder. Gradually add flour until it becomes a good dough consistency.
- Fill with favorite filling and shape.
- Bake at 350°F on lined baking sheet for about 10 minutes (until bottom is golden).
APRICOT HAMENTASCHEN (HAMENTASHEN / HAMANTASCHEN / HAMANTASHEN)
This recipe is from pastry chef Gale Gand. These are a traditional Jewish/Israeli cookies associated with the holiday of Purim. These will keep 1 week in an airtight container. They also freeze well. Dough requires 30 minutes chilling time.
Provided by blucoat
Categories Dessert
Time 42m
Yield 35 cookies
Number Of Ingredients 12
Steps:
- To make the Filling: Place the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until soft and the liquid is absorbed. Add water, if needed. Let cool.
- To make the Dough: Combine the flour, baking powder and salt in a food processor. Add the butter and pulse. In a small bowl, mix together the sugar, egg, egg white, and orange zest. Add it to the processor and pulse to mix, being careful not to over mix. Divide into 2 disks and chill 30 minutes.
- Preheat oven to 350°F.
- Roll out the dough on a floured work surface to 1/4-inch thick. Cut out 2 1/2 to 3-inch disks. (You can re-roll the scrapes to make more disks.) Place a disk of dough down and place 1 teaspoon of filling in the center. Pinch the disk in 3 places to form a triangular shape with the filling still showing in the center. They will look like 3 cornered hats. Place 2 inches apart on baking sheets. Continue until all the disks are made.
- Bake for 12 to 14 minutes.
Nutrition Facts : Calories 128.8, Fat 4.2, SaturatedFat 2.6, Cholesterol 16.5, Sodium 37.6, Carbohydrate 22.1, Fiber 0.8, Sugar 13.9, Protein 1.6
COOKIE DOUGH HAMANTASHEN (PARVE)
This recipe came from my synagogue's Women's League cookbook. After I made this recipe I knew I had a winner when my children begged for them at every meal.
Provided by aviva
Categories Dessert
Time 52m
Yield 40-48 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs well.
- Add oil and sugar, beating well.
- Beat in vanilla, baking powder, and salt.
- Gradually add flour.
- Chill dough. May be chilled overnight but let it sit out a while so it is not so cold - The dough will be easier to work with (I didn't include chill time in the preparation time).
- Roll dough onto floured board.
- Cut into 3 inch rounds.
- Place a heaping teaspoonful of filling.
- I used Solo poppyseed filling, Solo apricot filling, seedless raspberry preserves, and chocolate chips - They were all yummy.
- Take a little water and wet the outside area of the circle.
- Draw up sides to form a triangle and pinch closed.
- Place on parchment lined cookie sheets.
- Bake at 350 degrees for 7-10 minutes or until brown.
CHERRY HAMANTASHEN
This is pronounced [HAH-men-tahsh-en] and is named after a story from the Bible. The book of Esther, who plays the leading role in saving her people. This cookie is made to give as gifts to friends and the poor from the Jewish holiday, Purim. I can not say I know all about this holiday, just a little background info into the...
Provided by Tammy T
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. 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.
- 2. 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. (make sure the circles are big enough to hold the filling) 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.
- 3. 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.
HAMANTASHEN
These are the easiest hamantashen I've ever made! They are a bit sweet, roll out easily and are consumed quickly! My kids don't want to give them to their friends! Traditional fillings are prune and poppy seed. You can use any canned pie filling, whole fruit jelly, chocolate chips, or any type filling your family likes! Be creative with these- we put mini chocolate chips in the dough!
Provided by SANDI
Time 2h15m
Yield 36
Number Of Ingredients 8
Steps:
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking.
- Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 23.4 g, Cholesterol 30.7 mg, Fat 8.9 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 5.1 g, Sodium 85.7 mg, Sugar 5.9 g
HAMANTASHEN
These are the traditional triangular filled cookies eaten for the Jewish holiday of Purim. They are shaped like the 3-cornered hat worn by the bad guy in the story, Haman. The Purim story is from the biblical Book of Esther. OK -- history aside, these are yummy cookies! I tried 5 different recipes for hamantashen this year, and this was by far my favorite. This recipe is ever-so-slightly altered from the original, which is by Flo Braker, pastry goddess. Edited to add: the traditional fillings are spiced prune (lekvar), poppyseed, and apricot. My kids' favorites are cherry and chocolate. Do whatever makes you happy!
Provided by Susiecat too
Categories Dessert
Time 35m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 10
Steps:
- Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
- Sift flour, baking powder and salt.
- In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
- Add egg and mix 1 minute.
- Mix in orange juice, vanilla and almond extracts.
- Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).
- Divide the dough in half; it will be very sticky.
- Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
- Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
- Using a floured spatula, pick up circles and place on prepared baking sheets.
- Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
- Place 1 1/2 inches apart on baking sheets.
- Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
- Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
- Cool 5 minutes and remove to racks to finish cooling.
- May be stored, airtight, for several days.
Nutrition Facts : Calories 172.8, Fat 5.6, SaturatedFat 3.4, Cholesterol 25.3, Sodium 145.7, Carbohydrate 27.9, Fiber 0.6, Sugar 11.8, Protein 2.6
COOKIE DOUGH HAMANTASHEN | RECIPE
As Purim approaches, Jewish bakers around the world make their version of Haman's pockets. At Congregation Agudat Achim, a large baking crew gathers annually to bake 4,000 hamantaschen, to fill mishloach manot package orders.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease cookie sheets.
- Cream butter or margarine and sugar at medium speed with electric mixer. Beat in 2 eggs, vanilla and juice.
- Combine baking powder and salt with flour and gradually add to creamed mixture. Dough will be sticky.
- Divide dough into four balls and cover with plastic wrap. Chill four hours.
- Roll each ball on lightly floured surface to quarter-inch thickness. Cut three-inch circles with cookie cutter.
- Beat remaining egg with one teaspoon water. Brush rim of circle with egg wash and place one teaspoon of filling in center. (Use prune, poppy seed, apricot, raspberry, cherry, or try Double Chocolate Filling - recipe below.) Pinch edges together to form triangle, leaving center open slightly to expose filling.
- Place on sheets and bake 15 to 18 minutes until lightly browned.
- Process cake into fine crumbs and mix in sugar and cocoa. Add butter or margarine.
- Beat in egg yolk and vanilla. Add chocolate syrup and juice. Fold in chocolate chips.
- Fill hamantaschen or other cookies, strudel or Danish.
HAMANTASHEN II
Filled cookie dough.
Provided by Stu Kinzler
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 17
Number Of Ingredients 8
Steps:
- Beat eggs, add oil and mix. Add the sugar, vanilla, baking powder and salt. Add the flour gradually and mix well.
- Refrigerate a few hours or overnight.
- Kneed dough until it becomes soft enough to roll. Cut dough with three inch cup or three inch round cookie cutters. Put about 1 tablespoon of pie filling into the middle of each circle. Fold up the edges of the circle into the middle and pinch together.
- Bake at 350 degrees F (180 degrees C) for 20 minutes.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 55.1 g, Cholesterol 43.8 mg, Fat 14.5 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 187.2 mg, Sugar 15 g
HAMANTASHEN I
A cookie traditionally made for the Jewish holiday Purim. They are often filled with a poppy seed or fruit filling.
Provided by Jandl
Categories Desserts Cookies Filled Cookie Recipes
Yield 15
Number Of Ingredients 12
Steps:
- Soften yeast in 1/4 cup warm water. Heat milk, sugar, butter or margarine and salt until the sugar dissolves; cool to lukewarm. Stir in 2 eggs. Stir in yeast mixture and 2 cups of the flour, beat well. Stir in enough of the rest of the flour to make a moderately stiff dough.
- Knead on floured surface till smooth, and shape into a ball. Place dough into a greased bowl and cover with a towel. Let rise until doubled, then divide in half.
- To make Filling: Combine the poppy seeds with the lemon peel and lemon juice and mix well. Set aside.
- Roll each half of the risen dough into a 17 x 12 inch rectangle. Cut into 4 inch circles. Put about 1/2 Tablespoon of the filling on each circle. Moisten the edges, bring the sides together and pinch, forming a triangle. Place on a greased cookie sheet and cover. Let the dough rise again until doubled.
- Brush with egg yolk mixed with water, then bake at 350 degrees F (180 degrees C) for 15 to 20 minutes.
Nutrition Facts : Calories 350.4 calories, Carbohydrate 57.7 g, Cholesterol 55.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 7.4 g, SaturatedFat 4.7 g, Sodium 233.1 mg, Sugar 11 g
HAMANTASHEN
As a child, I love the holiday of Purim, the time when my mother would make hamantashen, filled with apricot jam or dried prune fillings. As a young adult, when I was living in Jerusalem, I discovered a whole new world of hamantashen fillings, and the magic of the shalach manot, the gift baskets stuffed with fruits and cookies. Traditionally, these were made to use up the year's flour before the beginning of Passover as well as to make gift offerings. Strangely enough, hamantashen are little known in France, except among Jews coming from eastern European backgrounds. The North African Jews don't make them, nor do the Alsatian Jews, who fry doughnuts for Purim (see following recipe). French children who do eat hamantashen like a filling of Nutella, the hazelnut-chocolate spread. You can go that route, or opt for the more traditional apricot preserves, prune jam, or the filling of poppy seeds, fruit, and nuts that I've included here.
Yield about 40 cookies
Number Of Ingredients 17
Steps:
- To make the dough, cream the butter or margarine with the sugar in the food processor. Add the egg, vanilla, and orange juice, and continue to mix until smooth.
- Add 2 1/2 cups flour, the baking powder, and the salt. Process until smooth. Flour your hands, remove the dough from the food processor, and cover it in plastic wrap. Chill in the refrigerator for a few hours or overnight.
- Meanwhile, make the filling. Put the poppy seeds in a small saucepan. Cover with the milk, and simmer for a few minutes, stirring occasionally. Turn off the heat, and cool.
- Add the poppy seeds and milk to the sugar, dates or figs, raisins, walnuts, almonds, lemon zest, and egg yolk. Transfer to a food processor equipped with a steel blade, and pulse until just combined. Refrigerate until the batter is chilled.
- When ready to make the cookies, remove the cookie dough from the refrigerator, preheat the oven to 375 degrees, and grease two cookie sheets.
- Divide the dough into four pieces. Roll one ball out on a lightly floured board to a thickness of 1/8 inch. Cut the dough into 3-inch circles. Place 1 teaspoon of filling in the center of each circle. To shape the hamantashen, first brush water around the rim of the circle with your finger. Lift the edges of the dough up to form a triangle around the filling, pinching the three corners together, leaving a small opening in the center. Transfer to the cookie sheet, and bake in the oven for 10 to 15 minutes, or until the tops are golden. Repeat with each of the remaining dough balls.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #for-large-groups #hand-formed-cookies #rolled-cookies #desserts #easy #holiday-event #kid-friendly #kosher #cookies-and-brownies #dietary #gifts #brunch #number-of-servings
You'll also love