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.
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.
GREAT-GRANDMOTHER BUBBIE'S HAMANTASCHEN
Brought over from Poland by my great-grandmother, these little fruit-filled cookies are traditional for the Jewish holiday Purim where they are put in gift baskets and given to all one's friends. We always make extra so there are some left over for us, they are the best! (The filling can be anything, for a shortcut, you can substitute any flavor of jam, but this is the original filling.)
Provided by Aliza Finley
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 2h50m
Yield 36
Number Of Ingredients 12
Steps:
- Place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. Cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a bowl using a fork. Set aside.
- Preheat an oven to 350 degrees F (175 degrees C).
- Whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. Sift flour and baking powder together in a large bowl. Stir in the egg mixture, kneading with hands until the dough comes together. Roll out dough to about 1/4 inch in thickness on a lightly floured surface. Cut circles out using a cookie cutter or the rim of a drinking glass.
- Mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. Place a tablespoon of the filling in the center of the cookie. Pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. Repeat with the remaining cookies.
- Bake in the preheated oven until golden brown, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 163 calories, Carbohydrate 28.9 g, Cholesterol 15.5 mg, Fat 4.7 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 34.4 mg, Sugar 15.4 g
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
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
THE BEST EVER CHERRY HAMENTASHEN
We eat hamentashen on the holiday Purim. They are triangle shaped cookies because Haman had a triangle shaped hat. My dad owns a bakery and is a baker my whole life. He makes these hamentashen every Purim. They are my favorite. When I was in college he always mailed me a box. Now I just make them myself. Hamentashen are traditionally filled with poppyseed filling or prune filling, but my Dad makes other flavors too. Cherry is my favorite, but you can also use apricot jam or use your imagination.
Provided by Caryn Gale
Categories Dessert
Time 1h15m
Yield 2-3 dozen, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
WORKING MOM'S HAMENTASHEN
This is a great recipe to use when you're short on time but don't want to deprive your family of that famous Jewish fruit-filled cookie around Purim time. Versions of this recipe have circulated around the Colorado Springs Jewish community for years. At a Purim carnival one year, I asked for someone's copy of the recipe.
Provided by JGIRLSCOUT
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary.
- Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 29.9 g, Cholesterol 15.9 mg, Fat 3 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 151.7 mg, Sugar 15.8 g
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