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.
DATE FILLING FOR HAMENTASCHEN
I can't always find date filling at the market. So I am posting this in case I ever need a recipe for it. Recipe from food down under. Filling should be refrigerated, and you may freeze it as well.
Provided by PalatablePastime
Categories Dessert
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Pulse dates, raisins, rind and cinnamon in a food processor until minced finely.
- Add nuts and pulse 1-2 times.
Nutrition Facts : Calories 708, Fat 10.4, SaturatedFat 1, Sodium 8.1, Carbohydrate 164.9, Fiber 17, Sugar 134.7, Protein 7.7
PURIM HAMANTASCHEN WITH PRUNE FILLING
Traditional, sweet hamantaschen for the Jewish holiday of Purim. If you don't have enough prune filling, use raspberry jam, apricot preserves or a chocolate-hazelnut spread (such as Nutella®).
Provided by RIELLA
Categories Desserts Cookies Filled Cookie Recipes
Time 58m
Yield 50
Number Of Ingredients 13
Steps:
- Combine honey, lemon juice, and prunes in a small saucepan. Add enough water to cover. Bring to a boil; reduce heat and simmer until prunes are softened, about 10 minutes. Remove prune filling from heat and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
- Combine flour, baking powder, and salt together in a bowl.
- Beat sugar, butter, and shortening together with a wooden spoon until creamy. Add eggs; stir until smooth. Stir in orange juice and vanilla extract. Gently fold in flour mixture, mixing until a dough forms. Divide dough into 3 balls.
- Roll out 1 ball of dough on a floured work surface to 1/4-inch thickness, using a piece of parchment paper under the rolling pin to prevent sticking. Use the rim of a glass to cut dough into circles.
- Place 1/2 teaspoon prune filling in the center of each circle of dough. Pinch edges together to secure filling and form triangular pockets. Transfer cookies to baking sheet. Repeat rolling, cutting, and filling remaining balls of dough.
- Bake cookies in the preheated oven until lightly golden, about 18 minutes.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 13.6 g, Cholesterol 16 mg, Fat 4.3 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 65.4 mg, Sugar 8 g
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.
DATE ORANGE FILLING FOR HAMANTASCHEN
Categories Citrus Fruit Dessert Quick & Easy Purim Orange Date Kosher Gourmet Fat Free Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor blend together all filling ingredients except water until an almost smooth, jamlike consistency. If date mixture is very dry blend in water, 1 tablespoon at a time. Filling may be made 2 days ahead and chilled, covered.
DATE FILLED COOKIE LOG
Posted by request, I have not yet tried this recipe. From the 1976 cookbook "A World of Desserts and Delicasies from Solo". Enjoy!
Provided by PalatablePastime
Categories Dessert
Time 27m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Mix together butter and sugar in a mixing bowl until creamy.
- Blend in the egg.
- Sift together the flour, salt and baking soda.
- Add to the wet mixture and blend until stiff.
- Shape dough into 4 logs about 10x3-inches each.
- Place logs on a baking sheet.
- Using the side of your hand, create a narrow well into the top of each log, running all the way across.
- Spread about 1/4 cup of the date filling evenly into each hollow.
- Top the date filling with chopped nuts.
- Bake the logs for 12-15 minutes, or until set and gloden.
- Allow to cool until just warm, then slice the baked dough at an angle into 3/4-inch thick cookies.
- Allow to cool then dust liberally with confectioners sugar.
Nutrition Facts : Calories 63.2, Fat 2.8, SaturatedFat 1.4, Cholesterol 9.5, Sodium 45.2, Carbohydrate 8.8, Fiber 0.3, Sugar 4.5, Protein 0.9
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Category Dessert, HolidaysCalories 211 per servingEstimated Reading Time 4 mins
- Place the flour, sugar, baking powder and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and process for a few seconds until the mixture resembles coarse crumbs.
- In a medium saucepan, combine the chopped figs, sugar, 3/4 of a cup water, and the juice from the orange. Bring the mixture to a boil, then turn down the heat and simmer, stirring occasionally, until the figs have softened, about 6-8 minutes. Remove mixture from heat and stir in the vanilla extract and the cardamom. Allow to cool slightly. Puree the fig mixture with an immersion blender or transfer to a food processor and puree.
- Remove one of the disks from the refrigerator and let it sit on the counter for 5-10 minutes to make it easier to roll out. Preheat oven to 350°F and line two baking sheets with silicone baking mats or parchment paper. Roll out dough on a well-floured surface with a floured rolling pin to 1/4 inch thickness. (Do not roll them too thin or the filling will leak.)
HAMANTASCHEN WITH EASY POPPY SEED FILLING - JAMIE GELLER
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Cuisine Jewish FoodCategory Desserts, CookiesServings 36Total Time 1 hr 30 mins
- Add the sifted flour and almonds, baking powder, and salt to the butter. Mix until dough is formed. 6. Wrap dough in plastic wrap and refrigerate at least an hour.
RECIPE FOR JEWISH HAMANTASCHEN COOKIES - THE SPRUCE EATS
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HAMANTASCHEN - RECIPES FOR HOLIDAYS
From recipesforholidays.com
5/5 (1)Total Time 1 hrCategory CookiesCalories 148 per serving
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpat mats.
- In a separate bowl, use an electric mixer to combine the butter, cream cheese and sugar until light and creamy. Beat in the egg and vanilla. Add the dry ingredients, one cup at a time, mixing at low speed until all of the flour is incorporated. Wrap the bowl with plastic wrap and refrigerate for about an hour.
- MAKE THE FILLING:Add the prunes to a food processor and process. Add the nuts, sugar, and orange zest and pulse to combine.
HAMANTASCHEN PURIM COOKIES WITH DATES - VEENA AZMANOV
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Ratings 16Category Breakfast, Brunch, High TeaCuisine IsraeliTotal Time 1 hr 30 mins
- Roll the chilled cookie dough on a lightly floured surface to about 1/8 thickness.Tip - You want the cookies thin enough so you can overlap the edges without cracking but thick enough so they won't become too hard.
- Once all cookies are filled - chill them in the fridge while you preheat the oven.Tip - chilling helps the cookies hold their shape better.
PERFECT MELT-IN-YOUR-MOUTH HAMANTASCHEN - PRETTY. SIMPLE ...
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5/5 (1)Estimated Reading Time 5 mins
- 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.
APRICOT FILLING FOR COOKIES, PASTRIES AND HAMANTASCHEN ...
From toriavey.com
4.7/5 (18)Calories 32 per servingCategory Dessert
- Combine all of the ingredients in a saucepan. Stir and bring to a boil for one minute.Reduce heat to medium low so the mixture simmers slowly and constantly. Cover the pot.Let the mixture simmer covered for 30 minutes, stirring every few minutes.
- Remove the lid from the pan. Let the apricots continue to simmer for 2-3 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed. Keep a close eye on the pan to make sure the apricots don't burn. When there are about 3 tbsp of liquid left in the pan, remove from heat.
- Mash the apricots with a potato masher till a smooth puree forms. Run a fork through the mixture to break up any pieces the potato masher missed. You can also use an immersion blender for a smoother puree, if desired.
- Let cool to room temperature before using. Store in a sealed, airtight container in the refrigerator. Refrigerating the filling to chill completely will make it easier to work with when filling cookies like hamantaschen.
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From immigrantstable.com
5/5 (8)Total Time 3 hrs 40 minsCategory DessertCalories 175 per serving
- Combine the dry ingredients (gluten-free flour, almond meal, baking powder and salt) in a medium-sized bowl.
- In a large bowl, combine wet ingredients; orange juice, orange zest, oil, sugar and egg, and whisk together.
- Working slowly and in batches, add flour mixture to wet ingredients (adding in ½ cup at a time). Stir the dough a few times, just until it starts to come together. Transfer the dough onto a flat, floured surface and knead a few times. Dough should be smooth but not sticky; if it’s too dry, add more orange juice, 1 tsp at a time, or more gluten-free flour, 1 tb at a time, if it looks too wet.
DATE-ORANGE FILLING RECIPE - BON APPéTIT
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4.5/5 (2)Servings 24
- Bring dates, orange zest, cinnamon, salt, and 1 1/2 cups water to a boil in a small saucepan. Reduce heat and simmer, stirring often and mashing with a heatproof spatula, until dates are very soft and jammy, about 5 minutes. Add butter and stir until melted. Let cool.
BEST HAMANTASCHEN FILLINGS, RANKED - KOSHER.COM
From kosher.com
Estimated Reading Time 5 mins
- 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.
- Poppy seed filling or lekvar. Believe it or not, the nutty, slightly fruity-tasting filling still has raving fans. “I love the crunch of the poppies,” says Malka.
- Date and prune filling or lekvar. I was surprised that dates and prunes, ranked equally popular, also made it to the list of faves, but I’m probably not the only one who thought they’re outdated.
- Apple. Good news even if you’re not a hamantaschen aficionado! You don’t need to love hamantaschen to indulge in a personal mini apple pie or cake. If you don’t particularly fancy the fruit-mash variation, you can create a filling out of chopped apples, and your hamantaschen will be just as delicious.
- Peanut butter/peanut butter and chocolate. If you’re a peanut butter lover, this flavor is a natural pick-me-up. Try it with chocolate, and you have a homemade, finger-licking peanut-butter-taschen-cup.
- Halva. If you enjoy the Israeli flavor of sesame spread and want to try out something new this year—go for halva. “ The last time I tried a hamantaschen recipe with halva, it got rave reviews,” says Tamar.
- Cherry. Another great option if you prefer a pie-style pastry with whole fruits. You can use a filling made from cherries that are fresh, canned, dried, whole, or mashed.
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- Combine all of the ingredients in a saucepan except for the brown sugar. Stir and bring to a boil for one minute.
- Reduce heat to medium low so the mixture simmers slowly and constantly. Cover the pot. Let the mixture simmer covered for 20 minutes, stirring every few minutes.Remove the lid from the pan. Let the prunes continue to simmer for 3-5 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed. Keep a close eye on the pan to make sure the prunes don't burn. When there are about 3 tbsp of liquid left in the pan, remove from heat.
- Mash the prune mixture with a potato masher till a smooth puree forms. Run a fork through the mixture to break up any pieces the potato masher missed. You can also use an immersion blender for a smoother puree, if you want to.
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