HAMANTASCHEN
When chef Michael Solomonov and his business partner Steve Cook develop recipes for their Philadelphia restaurants (including Zahav, Abe Fisher and K'Far), they often start by talking about their mothers. "Someone will say, 'Oh wait, my mom makes it like this. Let me get her recipe,' " Michael says. Steve's mom, Susan, provided the dough recipe for these hamantaschen - traditional triangular jam-filled cookies that show up on their menus for the Jewish holiday of Purim. It's a pretty classic recipe, with a few exceptions: Susan adds brown sugar and maple extract to her version. The resulting cookie is extra chewy, and perfectly sweet. -Francesca Cocchi for Food Network Magazine
Provided by Michael Solomonov
Categories dessert
Time 1h
Yield About 36 hamantaschen
Number Of Ingredients 11
Steps:
- Make the dough: Beat the butter, both sugars, the egg, milk, vanilla and maple extract (if using) with a mixer on medium-high speed. Add the flour, baking powder and salt and beat until fully incorporated.
- Divide the dough into thirds and wrap each portion tightly in plastic wrap. Refrigerate at least 4 hours or overnight.
- Form the hamantaschen: Position racks in the upper and lower thirds of the oven and preheat to 375˚ F. Roll out one piece of dough on a floured surface until 1/8 inch thick. Use the rim of a juice glass to cut out 3-inch circles. Repeat with the remaining dough.
- Spoon a teaspoon of the apricot preserves into the center of each circle of dough.
- Fold in the edges of the dough to form a triangle, pinching at the corners to keep the filling in but leaving the center filling slightly exposed.
- Bake the hamantaschen: Arrange the hamantaschen on 2 baking sheets (use nonstick pans or line the pans with parchment paper).
- Bake, rotating and switching the pans halfway through, until the hamantaschen are lightly browned, 8 to 10 minutes.
- Let cool a few minutes on the baking sheets, then remove to a wire rack and let cool completely.
HAMENTASHEN
Steps:
- In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, zest, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed. Wrap in plastic wrap, flatten into a disk and chill overnight.
- When ready to bake, preheat oven to 375 degrees F.
- Working with about one quarter of the dough at a time and leaving the remaining in the refrigerator, roll on lightly floured surface a little less than 1/4-inch thick. Cut circles (or other fun shapes) using cookie cutters 2 1/2 to 3 inches. Place a spoonful of filling in center (about 1 teaspoon per cookie) and then pinch one side up. Turn and pinch second and then third to make a triangular shape. Leave a little bit of the filling showing at the top. For non-traditional shapes, use your imagination: tubular, squares, bite-size or even some flat cookies depressed in the center with a bit of filling there.
- Place cookies on parchment paper on cookie sheet, brush with a little beaten egg for sheen and bake until nicely browned, 10 to 15 minutes.
- Keep room temp in airtight container but consume within 3 to 4 days, tops.
- Combine everything except the lemon zest and juice and the beaten egg into a saucepan and cook over moderate heat until thick, 10 to 15 minutes. Stir often. Add zest and juice. Take a bit of the filling and mix it into the beaten egg. Repeat, then mix the egg mixture into the pot of filling. Cool overnight.
EASY HAMANTASCHEN
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
- Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 40 g, Cholesterol 23.3 mg, Fat 7.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 55.6 mg, Sugar 15.4 g
HAMANTASCHEN-COOKIES (HAMAN'S HATS)
Make and share this Hamantaschen-Cookies (Haman's Hats) recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Dessert
Time 8m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Hamantaschen are the traditional cookies of Purim, a festive holiday on the Jewish calendar.
- Grease cookie sheets.
- In large bowl, beat eggs slightly.
- Add sugar, orange peel and margarine; beat until mixture is light and fluffy.
- Lightly spoon flour into measuring cup; level off.
- Add flour; mix well.
- Cover with plastic wrap; refrigerate 1 1/2 hours for easier handling.
- Heat oven to 350°F.
- On lightly floured surface, roll out 1/4 of dough at a time to 1/4-inch thickness.
- Keep remaining dough refrigerated.
- Cut with floured 3-inch round cookie cutter.
- Place 1 inch apart on greased cookie sheets.
- Spoon heaping teaspoonful poppy seed filling on center of each circle. Moisten edges of dough circles with water.
- Shape into triangles as shown in diagram, folding 3 sides in without completely covering filling; pinch corners to seal.
- Bake at 350° for 8-12 minutes or until edges are light golden brown.
- Cool 1 minute; remove from cookie sheets.
Nutrition Facts : Calories 89.8, Fat 4.3, SaturatedFat 0.9, Cholesterol 15.5, Sodium 50.5, Carbohydrate 11.2, Fiber 0.3, Sugar 3.2, Protein 1.6
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.
HAMANTASCHEN
Hamantaschen cookies are popular treats for the feast of Purim, which joyfully celebrates the Jews' deliverance from the detested Haman. Make sure the cookie dough is well chilled before you roll it out so it won't stick to your rolling pin or counter and tear.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 60 cookies
Number Of Ingredients 14
Steps:
- In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light in color and fluffy, 3 to 4 minutes. Add orange zest, orange juice, vanilla extract, and 2 eggs, one at a time, scraping down the sides of the bowl when necessary
- Sift together flour, baking powder, and salt. With the mixer on low speed, slowly add to butter mixture until just combined. Divide dough into thirds. Wrap tightly in plastic, and refrigerate for at least 1 hour.
- Heat oven to 350 degrees. Remove one-third of the dough from the refrigerator at a time. On a liberally floured surface, roll dough to a 1/8-inch thickness. With a 3-inch fluted round cutter, cut out as many circles as possible, and place on a prepared baking pan. Chill until firm, about 30 minutes.
- Meanwhile make the poppy-seed filling: Grind poppy seeds in a food processor. Place seeds in a medium saucepan. Add milk and honey. Cook over a medium-low heat until thickened, stirring occasionally, about 20 minutes. Add raisins and lemon zest. Remove from heat. Cool completely before using.
- Remove chilled circles from refrigerator. Place each filling into a medium pastry bag fitted with a coupler. Pipe 2 teaspoons of filling into the center of each circle. Whisk together remaining egg with 1 teaspoon of water. Brush edges with egg wash. Fold in sides to form a triangle. Pinch dough to enclose the filling.
- Bake the cookies in the center rack of the oven until golden, 12 to 15 minutes. Cool cookies on baking sheets for 5 minutes; then transfer to wire racks to cool completely.
HAMENTASHEN
This is a recipe my mother used to make when I was growing up. She used to make these a few days before Purim, and I could never resist having one or two until then. Now that I'm all grown up me and my mother do it together.
Provided by Studentchef
Categories Dessert
Time 45m
Yield 60 cookies
Number Of Ingredients 7
Steps:
- Mix everything together until you have a nice dough.
- Take piece by piece from the dough and roll it out with a rolling pin on a floured surface until you get a nice disk.
- Taking a drinking glass, use it to make a nice circle.
- Fill it up with poppy seed filling and close it in the shape of a triangle.
- Bake it in a preheated 350 F degree oven for about 30 minutes. Makes 50 to 60 cookies.
Nutrition Facts : Calories 43.9, Fat 2, SaturatedFat 0.3, Cholesterol 6.2, Sodium 8.5, Carbohydrate 5.7, Fiber 0.1, Sugar 1.7, Protein 0.8
HAMENTASCHEN
These are a traditional Jewish or Israeli cookies associated with the holiday of Purim. The name translates to Hamen's hat or Hamen's pockets or Hamen's ears in Hebrew. The three-cornered shape refers to the shape of Hamen's hat. You'll see three different fillings traditionally: poppy seed, apricot and prune. These will keep one week in an airtight container. They also freeze well.
Provided by Food Network
Categories dessert
Time 1h59m
Yield 35 cookies
Number Of Ingredients 11
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 degrees 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.
POPPYSEED HAMANTASCHEN
Hamantaschen are filled triangle-shaped cookies that are traditional to eat on Purim. The name translates literally to "Haman's pockets" but the shape is said to represent either the pockets, the ears or the hat of Haman, the villain in the Purim story. Fillings can range from fruit to chocolate to even savory things, but poppyseed is classic! It is sweet, sticky, and nutty.
Provided by Molly Yeh
Categories dessert
Time 2h20m
Yield 2 dozen
Number Of Ingredients 15
Steps:
- For the filling: Finely grind the poppy seeds, in batches if necessary, in a spice or coffee grinder. Transfer to a small saucepan and stir in the almond milk, sugar, honey, vanilla, salt and lemon zest and juice. Bring to a rapid simmer and cook, stirring often, until thick and jammy (if you draw a spoon across the bottom of the pan, you will see a line), 6 to 8 minutes. Transfer to a bowl and let cool completely. (You can refrigerate to expedite the process.)
- For the dough: Line 2 baking sheets with parchment paper. Combine the coconut oil and sugar in a mixer fitted with the paddle attachment and beat on high speed until fluffy, about 1 minute. Add the lemon zest and 2 of the eggs, then beat until very smooth, about 1 minute. Add the flour, baking powder and salt and beat on medium-low just until the dough comes together and cleans the side of the bowl. Wrap the dough in plastic and chill until the dough firms up enough to be rolled but is not so cold that it will crack, about 15 minutes. (You can make the dough ahead and refrigerate, but let it sit at room temperature for 10 minutes or so before rolling.)
- Preheat the oven to 350 degrees F.
- Beat the remaining egg with a splash of water. Cut the dough in half. Roll one piece on a floured work surface to about 1/8-inch thick. Use a 3-inch ring cutter to cut out as many circles as you can, saving the scraps. To form the hamantaschen, brush a circle with the egg wash and dollop about a teaspoon of filling in the center. Fold the dough up into 3 corners to form a triangle with the filling exposed in the middle. (Don't worry if the hamantaschen don't look completely full at this point; the filling expands as it bakes.) Place on the prepared baking sheet. Repeat with the remaining circles and dough half, rerolling the scraps once, if desired.
- Have your sprinkles standing by. Brush the hamantaschen with the egg wash (just the dough, not the filling). Bake, rotating the trays from top to bottom halfway through baking, until the filling is bubbly and the dough is set and light golden, about 12 minutes. While the filling is still hot, top with the sprinkles. Let cool before serving.
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
HAMANTASCHEN, LAZY
This recipe is originally from the "Jewish Holiday Do-book", though I found it on a Jewish recipe site. This is how I make Hamantaschen with my kids! So easy!
Provided by helowy
Categories Dessert
Time 50m
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Beat butter, sugar, eggs and vanilla together. Add flour.
- Form into 3" logs, wrap and freeze.
- Before making, remove from freezer and let thaw slightly. Slice in 1/4" slices.
- Put some filling in the center of each slice.
- Fold each "cicle" into a triangular shape, pinching the edges closed. Note that the dough needs to have defrosted all the way to fold it.
- I put the cookies on a cookie sheet covered in parchment paper. That way, you can use a sharpie to write whose cookie is whose on the paper.
- Bake at 350°F until done, about 20 minutes.
Nutrition Facts : Calories 87, Fat 3.4, SaturatedFat 2, Cholesterol 17.4, Sodium 30.8, Carbohydrate 13.1, Fiber 0.2, Sugar 6.7, Protein 1.2
HAMANTASCHEN
Fill these small triangular cookies with the filling of your choice: fruit jelly, dried fruit, poppy seed filling, chocolate chips, or even brownie mix.
Provided by ilana
Categories Desserts Cookies Filled Cookie Recipes
Time 55m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix flour, sugar, and baking powder together in a large bowl. Cut in margarine with 2 knives or a pastry blender. Add eggs and vanilla extract; mix well until dough comes together and is smooth. If dough is sticky, add more flour.
- Roll out dough on floured work surface until it is about 1/4-inch thick. Press the rim of a glass into flour and then into the dough to cut out circles.
- Place 1/2 teaspoon filling into the center of each circle. Fold up the 3 sides into a triangle shape, pinching the sides together tightly to seal. Transfer cookies to baking sheets.
- Bake in the preheated oven until cookies are golden brown, about 25 minutes.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 9.7 g, Cholesterol 10.3 mg, Fat 3.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 62.3 mg, Sugar 2.9 g
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- Roll dough between 1/8 - 1/4 inch thick and cut into circles with a cookie cutter or glass rim that is at least 3 inches wide. Place a teaspoon of filling (whichever filling you choose) into the center of each circle. Do not use more than a teaspoon of filling, or you run the risk of your hamantaschen opening and filling spilling out during baking. Cover unused circles with a lightly damp towel to prevent them from drying out while you are filling.
- Assemble the hamantaschen in three steps. First, grasp the left side of the circle and fold it towards the center to make a flap that covers the left third of the circle.
- Grasp the right side of the circle and fold it towards the center, overlapping the upper part of the left side flap to create a triangular tip at the top of the circle. A small triangle of filling should still be visible in the center.
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- Combine the confectioners' sugar, flour and salt in the bowl of a food processor fitted with the metal blade. Process for 10-15 seconds to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 2 of the egg yolks and pulse a few times, until the mixture is crumbly and pale yellow. Add 1 tablespoon of the water and pulse just until the dough starts to clump together. If the mixture seems dry, add the remaining tablespoon of water and pulse again. Dump the dough onto a lightly floured work surface and knead a few times into a smooth ball. Divide in half and pat into two 6-inch discs; wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 375°F and set racks in upper and lower thirds of oven. Line two baking sheets with parchment paper.
- In a small bowl, make an egg wash by mixing the remaining egg yolk with 1 teaspoon water. Set aside.
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- Apricot jam or lekvar (butter) I could not have been more surprised that apricot jam ranked most popular, but then again, I don’t consider myself to be a hamantaschen connoisseur, either.
- Chocolate filling or spread. Though less traditional, it’s no surprise that chocolate is one of the top go-to flavors. After all, who doesn’t like chocolate?
- Strawberry, followed by raspberry. Here’s to more votes for sweet, classic fruit fillings that are also popular ingredients in other pastries and used all-year-round.
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- Make the cookies: Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse several times until mixture becomes crumbly and resembles coarse meal. Add egg yolk, lemon zest, and vanilla, and keep pulsing until dough starts to clump together. Do not process to the point that a large ball of dough is formed; rather, the dough should be quite crumbly with large clumps. If dough is too dry, add water, 1-2 teaspoons at a time. Another way to check if the dough is done is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry. Avoid overworking the dough throughout the process.
- Turn the dough to a floured surface and form into a ball. It should come together easily without being sticky. Flatten the ball slightly with your hands (for easy rolling later on) and wrap with plastic wrap. Refrigerate for at least 1 hour, or up to 3 days.
- Make the filling: In a medium saucepan, place poppy seeds, milk, butter, sugar, honey, and salt and cook over medium-low heat, stirring occasionally, for about 10 minutes or until the seeds absorb the milk and the mixture has thickened. Remove from heat. Add lemon zest, nuts, and raisins, and mix to combine. Let cool to room temperature before using.
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