Hamantaschen Recipes

Home Forums Yom Tov Purim Hamantaschen Recipes

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  • #589216

    YW Moderator-72
    Participant

    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

    #1222749

    Curious
    Member

    Take any recipe and substitute sugar with splenda. Presto!

    I know I’m brilliant, you don’t have to tell me.

    #1222750

    YW Moderator-42
    Moderator

    42 days until Purim!

    #1222751

    Itzik_s
    Member

    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!”

    #1222752

    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

    #1222753

    feivel
    Participant

    whatever you make

    please dont be skimpy with the filling

    this is a chesorin with most hamentaschen ive eaten, homemade or bakery.

    #1222754

    flatbush27
    Member

    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.

    #1222756

    qwertyuiop
    Member

    so does this mean you’re gonna open up my purim thread now.$

    #1222757

    SJSinNYC
    Member

    I think it was mazal who posted that she has an awesome one. I hope she shares it so I can try it.

    #1222758

    oomis
    Participant

    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.

    #1222759

    qwertyuiop
    Member

    mod72: you mean i have to wait a whole month to post on the purim thred.$

    #1222760

    flatbush27
    Member

    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 home

    #1222761

    skates
    Member

    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!!

    #1222762

    now my post looks stupid u can ignore it or take it off or just leave it lol

    #1222763

    asdfghjkl
    Participant

    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!!!)

    #1222764

    oomis
    Participant

    What about using Nutella, Skates? It’s a really delicious chocolate/ hazelnut filling.

    #1222765

    amichai
    Participant

    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.

    #1222766

    flatbush27
    Member

    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

    #1222767

    amichai
    Participant

    you sound like a pro.

    #1222768

    Itzik_s
    Member

    BS”D

    Chicken fat? Who uses that nowadays? Try axle grease or Vaseline as both are healthier than chicken fat.

    #1222769

    oomis
    Participant

    Chicken fat? Who uses that nowadays? Try axle grease or Vaseline as both are healthier than chicken fat.

    NO,NO,NO!!!!! Olive oil!!!!!

    #1222770

    oomis
    Participant

    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!

    #1222771

    flatbush27
    Member

    oomis and amichai. your right. i apologolize for my distasteful remarks earlier.

    #1222772

    oomis
    Participant

    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.)

    #1222773

    flatbush27
    Member

    ames- that is pretty funny that there is not one (real) recipe posted here

    #1222774

    beacon
    Participant

    I have an excellent one, ames. I’ll post it as soon as I find it (don’t hold your breath)

    #1222775

    beacon
    Participant

    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 powder

    1. 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 brown

    NOTE: you might want to add extra flour if the dough feels too sticky

    #1222776

    flatbush27
    Member

    Finally. thank you beacon. i was turning blue for holding my breath that long

    #1222777

    beacon
    Participant

    i was turning blue for holding my breath that long

    Take a hamantasch

    #1222778

    Phyllis
    Member

    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!

    #1222779

    oomis
    Participant

    OK, I will hunt mine down and post it as soon as I do, bli neder. Thanks, Beacon. Yours sounds yummy.

    #1222780

    oomis
    Participant

    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.

    #1222781

    skates
    Member

    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!!

    #1222782

    oomis
    Participant

    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….

    #1222783

    beacon
    Participant

    Try them oomis, you won’t be disappointed!

    #1222784

    SJSinNYC
    Member

    I just looked at the Latka vs Hamantashen thread. Where is Lakewoodwife with her recipe?

    #1222785

    oomis
    Participant

    Try them oomis, you won’t be disappointed!

    OK, Beacon, bli neder, I will. Got to keep an open mind (MUST…HAVE…CHOCOLATE!!!!)

    #1222786

    lakewoodwife
    Member

    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 salt

    Cream 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

    #1222787

    mazal77
    Participant

    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!!! 😉

    #1222788

    beacon
    Participant

    Oomis, did you get a chance to try my recipe?

    #1222789

    mazal77
    Participant

    I might want to try the receipe Oomis posted because it doesn’t use margarine, but I don’t make Hamantashen till right before Purim.

    Anyway here is the Hamantashen receipe from the Kosher Palette

    1/2 cup margarine(1 stick)

    1 cup sugar

    1 large egg

    1/3 cup orange juice

    1 teaspoon vanilla extract

    3 cups all-purpose flour

    2 teaspoons baking powder

    1/2 teaspoon salt

    Preheat oven to 350 degrees

    Beat margarine at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, O.J. and vanilla

    combine flour, baking powder, and salt. Add to margarine mixture; stir into a uniform dough.

    Shape dough into a flat disk. Cover in plastic wrap and refigerate at least 15 minutes(maybe made 2 days ahead).

    Roll out chilled dough on a lightly floured surface to 1/8-inch thickness. Cut 3 inch circles with a cookie cutter or drinking glass.

    Place 1/2 teaspoon of whatever filling you want to use in the center and shape into Hamantashen. Place hamantashen 1 inch apart on a greased baking sheet or a parchment lined baking sheet. Bake 20-35 minutes.

    yield about 4 dozen.

    Note: The orginal receipe has you brush the hamantashen with Egg white and then sprinkle Cinnamon-sugar on top. I skip that processs, but want to let you know that you have that option.

    #1222790

    SJSinNYC
    Member

    Thanks Lakewood wife. You made my husband very happy 🙂

    Sorry Mazal, I mixed you and Lakewoodwife up. Its because you post such yummy recipes!! Thanks for posting that one!

    #1222791

    asdfghjkl
    Participant

    mod86: this thread is right up your alley!!!

    #1222792

    oomis
    Participant

    Beacon, I haven’t made hamantashen yet. I am trying to figure out what to do with the leftover Bukser next week. But I will try it, bli neder. Chocolate can NEVER be bad.

    #1222793

    cherrybim
    Participant

    lakewoodwife: ask your own LOR, but mine said that if I make a trip or quad recipe I should take Challah without a Brocha.

    #1222794

    TheGoq
    Participant

    Bump.

    #1222795

    Lightbrite
    Participant

    No-Bake Peanut Butter & Chocolate Hamentaschen from *Busy in Brooklyn*:

    Peanut Butter Buckeye Hamantaschen

    3/4 cups natural peanut butter*

    1/4 cup butter or margarine (1/2 stick)

    1 tbsp honey

    1 1/4 cups powdered sugar

    1/2 teaspoon vanilla

    1/4 tsp kosher salt

    honey roasted peanuts

    8oz. California Gourmet chocolate chips

    2 tbsp coconut oil

    Method:

    In a large bowl, beat the peanut butter, margarine, honey, vanilla and salt. Add in the powdered sugar and mix until a soft dough forms. If the mixture is too sticky to handle, add a bit more powdered sugar. Roll the dough into balls and form each ball into a triangle. Fill each triangle with honey roasted peanuts.

    Melt the chocolate over a double boiler and stir in the coconut oil. Using a fork, dip the peanut butter triangles into the chocolate so that the edges are covered all around. Shake off excess chocolate and place on parchment paper. Refrigerate until ready to serve.

    *I use peanut butter that is labeled as natural but it still has sugar added.

    YIELD: approximately 20 hamantaschen

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