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OK friends. Soon it will be Purim...
So...
Let's start posting your favorite Hamantaschen recipes. Extra credit will be given to sugar-free recipes.
The CR Purim Party thread will be re-opened in Adar
YWN Coffee Room » Jewish Holidays » Purim
Hamantaschen Recipes
(45 posts)-
Posted 1 year ago #
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Take any recipe and substitute sugar with splenda. Presto!
I know I'm brilliant, you don't have to tell me.Posted 1 year ago # -
42 days until Purim!
Posted 1 year ago # -
BS"D
Well, here is the best and only authentic recipe for REAL oznei Haman:
Hang der nayer Homon, Mahmoud Ahmadinejad YM"S ShR"Y 50 amois above Teheran
Cut him down when one is sure his body is as dead as his neshomo and that his descent to omkei Gehennom has begun.
In Spanish bullfight fashion, remove his ears and pin them to a sign marked "Kein Yiplu Kol Oyvecha Hashem!"
Send these oznei Haman to Khaled Meshaal with a note "You're next, buddy!"
Posted 1 year ago # -
can i ask a stupid question? usually at the beg of a thread the # of posts is 1 off (it could be that random questions is off too but im not counting 1200 posts lol -but over here when mod 72 put it up it said 1 post then mod 42 posts and it says 4 posts---dont worry i couldnt care less i was just noticing.....dont mind me im just thinking out loud
Posted 1 year ago # -
whatever you make
please dont be skimpy with the filling
this is a chesorin with most hamentaschen ive eaten, homemade or bakery.Posted 1 year ago # -
why extra credit fot sugar free recipes. im skinny and i hate it when i go somewhere and everything is either sugar free, low fat, low carbs, low calorie, whole wheat, diet or whatever. if everyone just ate in moderation (no pun intended) all you overweight people could eat normally. all these sugar free healthy diet things have alot less taste. i will personally give extra extra credit for NORMAL recipes. also, people see sugar free cookies and they'll eat the whole box telling themselves well hey, its ok cause these are sugar free and then they dont lose weight and wonder why and say all i did was eat low fat, sugar free, low calorie and whole wheat stuff. The answer to this growing problem is MODERATION. you could eat 2 normal recipe hamantashen and you'll be fine and they will taste normal.
Posted 1 year ago # -
so does this mean you're gonna open up my purim thread now.$
Posted 1 year ago # -
I think it was mazal who posted that she has an awesome one. I hope she shares it so I can try it.
Posted 1 year ago # -
Whatever type of cookie dough you prefer, soft or crispy (I like the crispy type), if you make prune filling, take a jar of prune lekvar, add in some finely chopped walnuts, lemon juice, and allspice to taste (start off with a little juice and allspice at a time, and keep tasting until you love it). If you have no allspice, use cloves. These spices are very pungent and strong, so small doses are effective at flavoring something.
Anyone who has ever eaten our hamanatashen has not gone back to plain prune again.Posted 1 year ago # -
mod72: you mean i have to wait a whole month to post on the purim thred.$
Posted 1 year ago # -
1 cup of chicken fat
4 cups flour
3 cups sugar
mix it all up
fold into triangle and spoon a bit bit of chicken fat
deep fry it till golden brown
dont try at homePosted 1 year ago # -
Does somebody have a good recipe for chocolate filling i can put in the hamentashen?? every year i check out all these cook books but they only have recipes for these fancy fruit fillings that my family would never touch! so if you have a good chocolate hamentaschen...i would really appreciate it!!
Posted 1 year ago # -
now my post looks stupid u can ignore it or take it off or just leave it lol
Posted 1 year ago # -
mod42: yay i can't wait!!!! yipeeee!!!!!
i'm with ames--reisman's makes great hamentashim!!!
chocolate fillings my favorite!!! but i like latkes way better!!!!(ha ha ha!!!)Posted 1 year ago # -
What about using Nutella, Skates? It's a really delicious chocolate/ hazelnut filling.
Posted 1 year ago # -
flatbush27, there is something very serious called diabetics and maybe they can't have even a little bit of the sugary stuff.not everyone was blessed skinny like you.
Posted 1 year ago # -
after a few bottles of wine all hamantashen taste the same anyway so why bother with recipes. just throw some stuff in a bowl and bake it and no one will realize they taste like burnt tuna fish and peanut butter. and besides eventually they will just end up somewhere on the floor of your house ( in liquid type form though) so either follow my recipe i posted earlier or make up your own
Posted 1 year ago # -
you sound like a pro.
Posted 1 year ago # -
BS"D
Chicken fat? Who uses that nowadays? Try axle grease or Vaseline as both are healthier than chicken fat.
Posted 1 year ago # -
Chicken fat? Who uses that nowadays? Try axle grease or Vaseline as both are healthier than chicken fat.
NO,NO,NO!!!!! Olive oil!!!!!
Posted 1 year ago # -
flatbush27, there is something very serious called diabetics and maybe they can't have even a little bit of the sugary stuff.not everyone was blessed skinny like you
For the record skinny people can be diabetic, too. And many obese people NEVER become (though there is a greater risk to them of it happening). In any case, If I were diabetic, I would never eat sugar-free hamantashen. Some things are best left alone. Besides, people tend to forget, even if the filling is sugar-free, the DOUGH is made from flour which is a carbohydrate, hence it turns to sugar. Ya can't win!
Posted 1 year ago # -
oomis and amichai. your right. i apologolize for my distasteful remarks earlier.
Posted 1 year ago # -
Flatbush, as far as I am concerned, you said nothing out of line. No apologies necessary. I happen to agree with you about moderation. My problem is my hamantashen are SO good, I can never eat them in moderation. I have been known (in the distant past) to remove some from SHALACH MANOS that I have already packed, because I wanted another one. I figured the person I am giving it to, won't know the difference if I send one or two rather than two or three. We always made the same thing for Purim every year when I was growing up. My mom would make her hamantashen, with all of us little elves helping her, and also a big batch of toll house cookies with chopped walnuts. To this day, the ONLY chocolate chip cookies that I consider to be authentic are the ones made from that original Toll House Morsels recipe (now made with paszkez chocolate chips, because Nestles are milchig.)
Posted 1 year ago # -
ames- that is pretty funny that there is not one (real) recipe posted here
Posted 1 year ago # -
I have an excellent one, ames. I'll post it as soon as I find it (don't hold your breath)
Posted 1 year ago # -
Ok here it is:
4 1/2 cups flour
3 eggs
1/2 lb. margarine or shortening (2 sticks)
1 cup sugar
1/2 cup orange juice
1 vanilla sugar
1 tbsn baking powder1. Knead all ingredients well
2. Roll out dough 1/3 inch thick
3. Cut into rounds
4. Fill each center with 1 teaspoon of your favorite hamantash filling
5. Form into triangles by pinching corners closed.
6. Brush with egg
7. Bake at 325 for 15-20 min, until golden brownNOTE: you might want to add extra flour if the dough feels too sticky
Posted 1 year ago # -
Finally. thank you beacon. i was turning blue for holding my breath that long
Posted 1 year ago # -
i was turning blue for holding my breath that long
Take a hamantasch
Posted 1 year ago # -
Yes, i was waiting to see if after e/o's brilliant comments we would get at least one recipe. I am new to the baking world and was looking forward to a good recipe. I know therer are Reisman's but nothing compares to HOMEMADE!
Posted 1 year ago # -
OK, I will hunt mine down and post it as soon as I do, bli neder. Thanks, Beacon. Yours sounds yummy.
Posted 1 year ago # -
This is not my recipe, my friend gave it to me. Just thought I would post it while hunting for my own.
HAMANTASCHEN:
4 c flour
1 c sugar
3 eggs
2 heaping tsp baking powder
1/2 c orange juice
3/4 c oil
Use any filling you want.
Bake at 350 degrees for 20 minutes on a greased cookie sheet.Posted 1 year ago # -
Thanks to those who posted dough recipes...however im STILL waiting for a good chocolate filling recipe!! and don't say chocolate chips cuz its not the same as a good chocolate filling!! Ames...I totally agree..whats the story with the jelly? as far as i remember, every place i went to on Purim, people were snatching the chocolate ones and the fruit ones were just left pilling up in the back!! so chocolholics...start sending recipes!!
Posted 1 year ago # -
I still think that if it is pareve, you could try using the Nutella spread which is a chocolate hazelnut filling, meant to be put into pastries. What about taking a solid chocolate nugget and forming the triangle around it then baking? I never did this, so I have no idea. To me hamantashen have to be prune or poppy. Otherwise it is merely a PRETENDER to the throne....
Posted 1 year ago # -
Try them oomis, you won't be disappointed!
Posted 1 year ago # -
I just looked at the Latka vs Hamantashen thread. Where is Lakewoodwife with her recipe?
Posted 1 year ago # -
Try them oomis, you won't be disappointed!
OK, Beacon, bli neder, I will. Got to keep an open mind (MUST...HAVE...CHOCOLATE!!!!)
Posted 1 year ago # -
Okay, Here IT is...(sorry it took so long, I wasn't watching the new threads, thanks SJS for tipping me off)
3/4C marg
1C sugar
2 eggs
1t vanilla
2 1/2C flour
1t baking powder
1t saltCream marg and sugar. Add in eggs & vanilla then add remaining ingredients and mix well. Refrigerate dough for at least a few hours and up to a week. You can also freeze the dough.
- A few notes
- when rolling dough (any) use powdered sugar instead of flour, It adds a sweet crust & doesn't toughen the dough (this allows for limitless rerolling)
- This recipe multiplies well (my 5qt kitchen aid can handle a triple recipe, but not quite a quadruple)
- ask your own LOR, but mine said that if I make a trip or quad recipe I should take Challah without a Brocha
- This dough is very versatile: It makes great hamentashen, but I also use it for Chanukah cookies. It can be colored, shaped by hand, molded, I've even frozen rolls of it and then just sliced and baked (with sprinkles, nuts, etc.)
- I like to use the oven-safe fillings from Baker's Choice, but if you want to use jelly, try mixing it with ground nuts (then it doesn't leak out). I'm not so into chocolate (& now my daughter is allergic) but from other baking I would try a mixture of:cocoa, sugar, powdered sugar, corn starch & oil. You'll have to experiment with the ratios but it should work
- just to give proper credit, this recipe originally came from a Big Bird alphabet activity book that we had growing up. The recipe was on one of the first pages and a number of the letters had activities to do with it. I still have the book.
ENJOY!!!! And if anyone has any questions I'll do my best to answer them
Posted 1 year ago # -
SJS- I don't recall saying I have a great Hamentashen receipe in any of my posts. If you want, the receipe I like to use if from the Kosher Palette. That receipe is a very good one. If you want I can write it down.
For a chocolate filling, a friend of mine uses the Israeli Chocolate spread.
Another tip for those who use jelly in the filling. I like to thicken the jelly with flour, so the jelly doesn't overflow. It usually works.Ames - I love Reisman's Hamantashen as well. I find the cookie part to be cake and yummy and if we are lucky to get them in Mishoach Manot, I try not to let the kids get to it. Mine all mine!!! ;)
Posted 1 year ago # -
Oomis, did you get a chance to try my recipe?
Posted 1 year ago #
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