Hamentaschen Recipe?

Discussion in 'Pastries & Baking' started by alpinegroove, Feb 22, 2010.

  1. alpinegroove

    alpinegroove

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    Can anyone please suggest a Hamentaschen recipe, preferably with poppy seed filling?
    Thanks!
     
    Last edited: Feb 22, 2010
  2. lasnev1

    lasnev1

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  3. alpinegroove

    alpinegroove

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    Thank you. There are many recipes online. I was hoping to get some personal suggestions from people on the forum.
     
  4. mezzaluna

    mezzaluna

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    Wait! Please have a look at this one.

    This recipe, from an accomplished home cook, is the very definition of "Purim" to me. Enjoy!


    Hamantaschen

    (Adapted from recipe by Sidnee Nerad- from the Kenosha (Wisconsin) Hadassah Cookbook)

    1 cup softened butter or margarine

    1 cup sugar

    4 eggs

    3-4 cups sifted all-purpose flour

    1-1/2 teaspoons baking powder

    1 teaspoon lemon juice (can use orange juice and rind if you prefer)

    ¼ teaspoon salt

    grated rind of ½ lemon

    Fillings of your choice

    1. Cream shortening and sugar. Sift flour with baking powder and salt. Add eggs, flour mixture, juice and rind. Mix well. Loosely shape the dough into a circle or rectangle and wrap tightly in plastic wrap. Refrigerate 4 hours or overnight. (It can wait a day if you like.)

    2. Divide the dough into quarters. Dust the rolling surface generously with flour. Roll the dough 1/8” thick. Cut into 2-1/2” circles. Place circles on greased baking sheet (I use parchment paper; you can also use silicone baking mats). Remove any extra flour from the circles by patting them gently or brushing them with a soft pastry brush.

    3. Place ½ to 1 teaspoon filling in center of circles; draw up on three sides and pinch, leaving a small opening in the center. Bake at 350 degrees for 10-12 minutes, or until the bottoms are lightly browned. Cool on racks. Makes about 60 hamentaschen.

    (You can re-form the dough and re-roll it once. Any leftover can be formed into individual balls and flattened to form the circles, thereby wasting none of the dough.)

    Wrap tightly to freeze or hold at room temperature for up to one week- if they last that long!
     
    Last edited: Mar 2, 2010
  5. web monkey

    web monkey

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    This one is from my grandmother's old cookbook (Jewish Cookery, Leah Leonard, 1949)

    Sorry, copy-and-paste seems to have eaten the table formatting. The formatted version is here: http://www.bupkis.org/index.php/dessert/hamentashen

    Dough

    2/3 C Shortening
    1/2 C Sugar
    1   Egg
    3 T Milk or Water
    1/2 t Vanilla
    2 C Sifted Flour
    • Cream shortening and sugar.
    • Add egg and continue creaming until smooth
    • Add liquid and vanilla and sifted flour and stir until it forms a ball.
    • Chill 2 - 3 hours or overnight
    • Roll out ona lightly floured board until 1/8" thick
    • Cut into 2 inch rounds
    • Place ball of filling the size of a hazelnut in the center of each round
    Fold over a edges and press with fingers

    Poppy Seed and Honey Filling
    2 C Poppy Seeds
    1 C Water or Milk
    1/2 C Honey
    1/4 C Sugar
    1/8 t Salt
    2   Eggs (Optional)
    • Combine poppy seed, liquid, honey sugar and salt in a saucepan
    • Cook over moderate heat until thick, stirring to prevent scorching.
    • Let cool before adding eggs, beating in thoroughly. If the eggs thin it out to much, return to heat and stir while cooking 1 - 2 more minutes.
    • Fills 24 small or 12 large hamentashen
     
    Last edited: Mar 3, 2010
  6. alpinegroove

    alpinegroove

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    Thank you all for the suggestions!