Date Orange Filling For Hamantaschen Food
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
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.
TRADITIONAL HAMANTASCHEN
Categories Cookies Mixer Citrus Dessert Bake Hanukkah Kid-Friendly Purim Orange Kosher Jam or Jelly Gourmet Small Plates
Yield Makes 24 cookies
Number Of Ingredients 9
Steps:
- Into a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer beat shortening, sugar, and egg at medium speed until light and fluffy. Add zest and juice and beat until incorporated. Add flour mixture, stirring, until a smooth dough is formed. Gather dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, at least 3 hours and up to 2 days.
- Preheat oven to 375° F.
- Halve dough. On a lightly floured surface roll out half of dough (keeping other half wrapped and chilled) 1/4 inch thick. With a 3-inch cutter cut out as many rounds as possible. Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. Reroll scraps and cut out more rounds. Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.)
- Bake hamantaschen in middle of oven 20 minutes, or until pale golden. Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely. Make more hamantaschen with remaining dough and filling in same manner. Hamantaschen keep in an airtight container at room temperature 5 days.
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- 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.
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- 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.)
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- 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.
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Use this filling with your favorite hamantaschen cookie dough. ... or orange jam; Preparation. Finely chop nuts in a food processor and transfer to a bowl. Add dates to the …
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BEST HAMANTASCHEN FILLINGS, RANKED - KOSHER.COM
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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 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.
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- 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.
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