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RECIPE: Hamantashen

Posted by hostaheaven-618 (My Page) on
Fri, Nov 13, 09 at 20:50

Does anyone have any experience making Hamantashen? I saw the cookie displayed at the Arizona State Fair and thought it looked like a really interesting cookie. A recipe and any/all helpful hints would be appreciated. Thanks in advance!


Follow-Up Postings:

RE: RECIPE: Hamantashen

solo poppy seed filling has a recipe on the can, they also make apricot, prune and almond filling, look for it in the Kosher food section of the of my favorite cookies

RE: RECIPE: Hamantashen

Here's my recipe..
First the dough.
Hamantaschen cup margarine
1 cup sugar
1 large egg
cup orange juice
1 teaspoon vanilla extract
3 cups flour
1 teaspoons baking powder
pinch of salt
filling of your choice
1. Preheat oven to 350?.
2. Cream together margarine and sugar.
3. Add egg, orange juice, and vanilla, beating well after each.
4. In a separate bowl, sift together flour, baking powder and salt.
5. Add 1 cup of flour mixture at time to margarine mixture, beating well to form dough.
6. Split dough into 2 balls, cover in plastic wrap and chill at least 1 hour.
7. Roll out chilled dough on a floured surface to preferred thickness.
8. Cut circle with round cookie cutter or glass.
9. Place teaspoon of filling in the center of each circle.
10. With a drop of water to hold corners, pinch together 3 corners to form a triangle.
11. Place cookie 1 inch apart on a cookie sheet and bake for 15 - 20 minutes.

.Apple Raisin Filling
1/2 cup unsweetened apple butter
1/4 cup chopped golden raisins
1/4 cup chopped walnuts Stir together ingredients.

Date Orange Filling
1 1/4 cups packed pitted dates
1 teaspoon orange zest
1/3 cup orange juice
3/4 teaspoon cinnamon
1/4 teaspoon almond extract
1 to 2 tablespoons water (if necessary) In a food processor blend together all filling ingredients except water until an almost smooth, jamlike consistency. If mixture is dry add water.

Cranberry Apricot Filling
1 12-ounce package cranberries
2 15-ounce cans apricot halves in light syrup, drained, chopped
1 cup sugar
1/4 cup orange juice
Combine cranberries, apricots, sugar, and orange juice in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer, stirring often, until filling is thick, beginning to stick to pan bottom and reduced to 3 cups, about 15 minutes. Cool completely.

RE: RECIPE: Hamantashen

Thanks so much for both of your replies. All the different filling options really makes this a versatile cookie! I'm going to love making these.

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