But just a small clarification adding butter has no affect on the Kosher-ness of the recipe, assuming the butter is already Kosher. My dads favorite were the prune ones, which were *not* the family favorite (my favorite flavor is poppyseed). What a treat! BTW these graced my easter table after I saw them in Washington Post, serious eats and one other place in the space of two days it was a sign that they needed to be made! Yael. the photos are great. Shakshuka. Have never seen these before. Well they tasted so good we didnt care that the first batch spread. I made these into 10 large hamentaschen and 4 regular size ones. Add in the orange juice and vanilla on low speed. If it feels too wet, add an additional tablespoon of flour. Hi Deb, Dough mixed together beautifully and because the butter was so soft it might have needed more time in fridge. Most fillings can be prepped days ahead and the dough will certainly be fine for 24 hours. 0. No way. It seems the Surprise me! feature on the blog only leads to this recipe, and none of the others. Ive had so many store-bought, dry hamantaschen, but have never appreciated how difficult they would be to make. Add the sugar and cover and process until blended. I read alot of the comments and yes some on mine did unfold, but the majority did hold their shape. Refrigerate it after you make it (I recommend overnight or several hours rather than one hour.) Worked wonders for my family! I made these tonight with my two yr old son and they came out sooooo good! of filling was added and the the dough was brought up around the filling, almost completely covering it. those are lovely. Any tips?! My name is Lena Beth and I am one Jew with two opinions. 1/2 teaspoon orange zest Thank you and belated happy Purim! Press ball between 2 pieces of waxed paper and transfer to the prepared baking sheets, spacing about an inch apart. If you want to make and chill the dough ahead of time, be sure to let the chilled dough sit at room temperature for at least 30 minutes before rolling out. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. Could the amount called for here be mistaken? It is interesting that you mention that Hamentaschen are shaped like Hamans hat; in Israel we learn that they are mentioned like Hamans ears. The cookies are traditionally eaten for the annual holiday of Purim, which usually falls in February or March. My boyfriend tasted them and realized that he never really tasted good Hamantaschen until he ate the ones I made from your recipe. Delicious in the end, but seriously mis-shapen, ugly and not one cookie resembled the other not presentable to company, but just fine for my belly! 1/2 tsp of ordinary salt instead of 1 tsp kosher salt Third, once you have filled and shaped your hamantaschen, refrigerate them on the baking pan for another half hour before baking. flopped open) for me as well, but I thought it was just because I hadnt pinched them well enough. The problem isn't too much flour, it's too little liquid. I was impressed with how easy it all was. Have your brownie roll out cookie shaped in Hamentashen with caramel filling in the oven as we speak. Ahasuerus, who is luckily a pushover, realizes that killing the Jews isnt nice and reverses the plan. Still delicious but its fun to tell kids that they are eating Hamans ears gives the jam a different connotation! Some say the poppyseeds traditionally found inside hamantaschen represent Hamans fleas (not cute). Well done! My daughter has the same problem, learnoff. Grease a baking sheet with cooking spray. Preheat the oven to 350F. yummy! When you squeeze together, it sticks beautifully and stays stuck together throughout the baking. Add 2 cups of the flour, the baking powder, and salt. Can you pronounce this word better. I'm looking forward to it. Im with Boaz I thought they were meant to be Hamans ears, as the Hebrew name (Oznei Haman) indicates. Sift flour together in a small bowl with the salt. Made as written, just folded the three sides partially over the filling, sealing at the corners, rather than folding them up like walls. The dough never came together. 4 min read. Thank you for the lovely recipes! Refrigerated overnight. The only other differences from my recipe are the salt & baking soda: Youve probably seen the nytimes article, but if not : http://www.nytimes.com/2011/03/16/dining/16purimrex1.html?ref=dining. Hi! Directions Preheat the oven to 350 degrees F (175 degrees C). One batch doesnt make a ton of cookies, just make multiple batches as opposed to rolling out too thin. or cup) 150 grams sugar ( cup) 1 egg at room temperature 1 egg yolk at room temperature Easy. The dough was really easy to work with the cookies were tasty! Add sugar and mix for one minute longer, then egg, vanilla extract, orange zest and salt, mixing until combined. better luck next year! I used Marcys recipe last year and it was a huge sucess( although I did make the fillings). Get our cookbook, free, when you sign up for our newsletter. Nickmom movie . dough, and a poppy seed filling made from freshly ground poppy seeds. Remove the chilled dough to a lightly floured work surface and roll out to about 1/4-inch thick. Fold the sides over and lay back down on the triangle do not pinch them up. 0 rating. I strongly recommend refrigerating dough overnight before rolling it out. Prepare several parchment-lined or greased baking sheets. A few things that Ive found helpful in working with the dough, as it can be pretty soft: So, I make these every year and love them! I like to make a prune filling from jarred prunes and sugar, mmm. deb i think you are fantastic! Ive been meaning to make Hamantaschen every year since I got my own kitchen, but somehow Purim always sneaks up on me. Marble Cake. also, margarine browns faster than butter, so these will over-bake in a split second if not watched carefully. Otherwise I love your blog and have used your recipes before. I made hamantaschen on Saturday with your last years NPR recipethey were a big hit! Record the pronunciation of this word in your own voice and play it to listen to how you have pronounced it. They retained the triangle shape. Prop Styling by Maeve Sheridan. As an Amazon Associate I earn from qualifying purchases. Gather up scraps, reroll, and cut out additional rounds. Also, theres this. I will try your recipe with the cream cheese sounds great. A few tips for success: First, it's important to use a scale to measure your ingredients by weight, particularly the flour. Perhaps you need to add flour toward the higher range (which was my daughter's issue)? Easters coming up again so i was looking through your recipes for a suitable recipe you are now the first person/website/cookbook i come to for pretty much anything! Our privacy policy. Seriously, after 2.5 cups of butter??!? I made a batch using a recipe from a friend that after almost a decade of searching for THE recipe has got to be the BEST hamentaschen recipe I have ever tried almost foolproof. so cute! i had exactly the same experience re:jam this weekend the few that didnt spread were those with less filling. The ingredient list names 1 egg, but the instructions refer to eggs which had me thinking maybe the crumbly dough was missing an egg and there was a typo in the cookbook? The hamantaschen I am familiar with are the ones my mother made. Oh so nice to see that Im not the only fool whose hamentaschen fall apart in the over. It includes a recipe for homemade poppy seed filling! whats not to love? Made another batch of the doughdo you know how long it can stay in the fridge before you need to use it? These look wonderful. You might want to check out the comment guidelines before chiming in. Youre coming to Denver soon and I cant wait to meet you. Get the recipe at All Recipes . Keep em coming, Deb. Dont know about you, but hes not winning many points with me. Terrible recipe. I guess Im asking if you recommend your own recipe, or if in the years since you usually end up using someone elses Would love to know what you recommend : ) hope that doesnt sound rude! Hamantaschen are still a bane for me. I still have all the original recipes that my mother passed down to me including this one. lol but really though, margarine will just never do for a baked good what butter can. I was so devastated when the first batch came out, especially since I wanted to give them away as gifts but I was too embarassed by their ugliness. I thought the way you pinched them made them -the ones that held together- look super modern and stylish and I was feeling impressed. Fill the hamantaschen with marzipan instead of a fruit or poppyseed filling. Thank you for this wonderful blog, your stories, beautiful photography and recipes!! Sorry this is NOT an israeli recipe , but an authentic recipe from the levant (lebanon, Syria, Palestine, Jordan including Turkey. This year was no different, leading me to concur that it is time for me to either begin twisting-and-pinching the corners or adhering them with some egg wash. Fortunately, I was able to salvage a few, not that there were any complaints from the smittenkitchen tasters. That allowed me to wait only 15min to start working with it. Awesome recipe! I concur with others that yours would stay together if you folded each edge over the next, instead of just pinching the edges. Thanks so much for your prompt and helpful clarification. I wish i could post a photo so i could show you and perhaps you could give me a suggestion. Use the rim of a . Ive made hamantashen for years and mine only spread out when I use jam instead of homemade filling. For Easter, will you make Kulichi? Not alot came out perfectly, but even the flat mistakes were absolutely delicious! So should it have been any surprise that this saying holds up when trying to find a straightforward recipe for hamantaschen? These look beautiful I love the colors! its the imperfect ones that are the most fun to eat. Thanks for the great recipe. By. I agree that I think youre over-filling the hamantaschen, which is part of the reason theyre busting open. The mixture should come together and be a tad sticky. As several people mentioned, I grew up eating hamantaschen that were completely closed (no filling showing), and figured this was a good way to go anyway if these were susceptible to opening. Finally, add the flour. Yeahthat good! I think I overfilled the thinner jam ones because now most of them look like open face discs with jam topping. Mmm. Cookies can be assembled 3 days ahead; store airtight at room temperature. http://postcollegiatecooking.blogspot.com/2008/03/hamantaschen-for-good-friday-er-purim.html. Ive found that if you put the cookies in the freezer (once you have filled them and pinched the corners) for about 30 min before putting them in the oven, the dont spread nearly as much! The cookies came out very hard (maybe adding a baking power or something would make them softer). Also try an egg washto seal the cookie ends rather than cold water. Hooray for the Russian black bread! But at least they stay triangular, right? hey! Fruit The brilliantly red sweet and tangy raspberry plays a starring role in these recipes for jam-filled donuts, refreshing spritzes, fruity crumb cake, and plenty more. A deceptively time consuming mess. My errors were rolling the dough too thin; using a watery thinner jelly and definitely folding them wrong. Gently fold up the sides of the dough to partially cover the filling and form a triangle shape. I would want to try a brown sugar, maple and walnut filling. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); They look sooooo delicious! actually it is sort of a purim weekend bc today is shushan purim, the day that cities that have been walled since the time of the story of purim celebrate the holiday (jerusalem is one of those cities). Im a longtime fan of your site (and, now, your cookbooks). Roll the dough out on a slightly floured board until inch thick. #@$! It worked so well Ill do it again next year on purpose. Hope this helps. Still didnt do the trick though. Whisk the flour, baking powder, and salt together in a separate, large bowl. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. Cream sugar and butter (after slightly softening butter slightly in microwave) in cuisinart. These hamantaschen are so perfect! Ad Choices, cups (500 g) all-purpose flour, plus more for surface, cup (2 sticks) unsalted butter, room temperature. Vienna had the largest Jewish population in Europe early on, so that could be the location. I recommend putting less jam since most of mine boiled over and I did use a teaspoon to dole out the jam ( Im usually never so picky). Reduce speed to low and add dry ingredients; beat until just combined. These came out great! I wonder if that would help control the spread. cookies! If you want your kids to look forward to Purim every year, DO NOT use this recipe. I find that chilling them after forming them for about 15 minutes before baking helps them stay together.I also make the dough the day before I plan to bake them and keeping it in the fridge for a few hours at least helps a great deal. Hamantaschen are the beloved cookies that Jews enjoy during the holiday of Purim.The tasty treats were born out of Austria, where they were originally filled with poppy seed (or Mohn in German), which kind of sounded like Haman (the bad guy in the Purim story for whom the cookies are named).. Over the years since Jews adopted these sweet treats as one of the iconic foods of the holiday . Apparently, this wont happen again until 2021. http://en.wikipedia.org/wiki/Purim#Purim_HaMeshulash, Ive got your dough recipe chillin in the fridge, waiting for kids to get come from school so they can help.. I wish you better success with the shaping next time! Oh boy, do these look good! Happy Purim! Definitely would not recommend or re make. Ultimately we have to choose between sturdy cookies that always stay closed when pinched and ones with lovelier textures that are less reliable. Misshapen and ugly but delicious Hamantashen. Hamantaschen are the signature food eaten by Jews celebrating Purim.Here's how to make them._____Don't forget to Like & Subscribe: https://youtube.com. also, be careful of over-filling. The three cornered hat she described at the start of the article would be, Drei-punkten Hut in German/Austrian. This recipe is missing a key liquid ingredient an/or has too much flour. Im considering Hamantaschen Round 2 tonight. I think the dough came out perfect but the filling was a little sweet for my taste, I would probably reduce the sugar in it to 3/4 cups next time as well (if you're not doubling the recipe, 3/8 cups of sugar is the same as 6 Tbsp).
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